Whenever I go into Rowe Farms, I check out which cuts of meat are reasonably priced. To my amazement the Korean Beef Ribs, also know as Miami cut ribs are very affordable. Less expensive than the large grocery stores selling this cut at a higher price, trendy cut.
How to Prepare Korean Beef Ribs
Korean beef ribs are not a staple at your neighbourhood butcher. When I see them, I purchase Korean beef ribs and put them in the freezer. They are easy to forget in that deep freeze. When you remember you have them, make sure there is time to marinate. Some people cook them right away, because Korean beef ribs are so thin. They’ll be chewy and tough straight up. I remembered that morning, and started marinating the Korean beef ribs at 4:00 pm and baked them quick at 8:00 pm. The Korean beef ribs were tender and perfect.
Korean Cut short ribs refers to a butcher style of cross-cutting the ribs so that they are about 1/3″ thick. If you need a beef fix, these are cooked in no time. Some people barbecue them, others broil them. I bake them at a high heat…fast. This is such a delicious recipe, you might not want to share. They are quite addictive.
Gluten Free Baked Koren Beef Ribs (“LA Galbi”: 갈비) Serves 4 to 6
2 to 3 lbs Korean or Miami cut beef ribs 1/3 cup water or white wine 1/3 cup soy ¼ cup honey 1 med size onion, chopped fine 8 cloves garlic, minced 1 nub fresh ginger, minced or microplanced 1 tablespoon Sesame oil freshly ground black pepper
Put all the above ingredients into a ziplock plastic bag with the ribs.
Marinate in the fridge overnight or for about 3 to 6 hours. The longer the better.
Preheat oven to 400 degrees F.
Bake for about 7 to 10 minutes or until they look caramelized and golden.
Sesame seeds and green onion to garnish, optional