Glazed Korean Short Ribs

So tender you can cut them with a fork! These sweet glazed Baked Korean Short Ribs are an easy set-it-and-forget it dish that's the stuff of cravings!

So tender you can cut them with a fork! These sweet glazed Baked Korean Short Ribs are an easy set-it-and-forget it meal that's the stuff of cravings!

Course Main Course

Cuisine Korean

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 449kcal

Author Stacey aka the Soccer Mom

Ingredients

2 lbs boneless beef short ribs
1 cup tamari or soy sauce
1/4 cup rice vinegar
1/2 cup mirin sweet cooking wine
1 cup apple sauce
1 cup brown sugar
1 Tablespoon ground ginger
1 Tablespoon garlic powder
1 bunch green onion

Instructions

Preheat oven to 350°F.
In a medium mixing bowl, whisk together all ingredients except for the meat. Pour half of the marinade into a small bowl and set aside.
Trim any excess fat from short ribs (a little marbling is ideal, as it keeps the meat tender). Dip each short rib into your mixing bowl of marinade and turn to coat in sauce. Place each marinated short rib in a roasting pan on top of a green onion stalk.
(Discard marinade that has been in contact with raw meat).
Bake for 2 hours at 350°F.
Remove short ribs from oven and baste with the marinade you set aside earlier. Finish cooking in broiler for 10 minutes, basting every 2-3 minutes.

Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition