Reverse Seared Bulgogi Beef Short Ribs

Step into the vibrant world of Korean cuisine with this tantalizing creation: Reverse Seared Bulgogi Beef Short Ribs. This dish offers a journey through the rich tapestry of Korean flavors, where every bite tells a story of tradition, innovation, and culinary mastery. From the tangy-sweet marinade to the caramelized sear, each element of this dish is crafted to delight the senses and transport you to the bustling streets of Seoul.

Our culinary adventure begins with the selection of beef short ribs, a cut of beef cherished for their depth of flavor, tenderness, and ability to elevate any meal. They are marinated in a blend of beef broth, soy sauce, brown sugar, lime juice, sesame oil, minced garlic, grated ginger, rice vinegar, and ground black pepper, each rib is infused with layers of flavor. While lime isn’t traditionally used in bulgogi marinades, its acidity serves as a natural tenderizer, enhancing the texture and flavor of the beef short ribs. The marinade, a symphony of savory, sweet, and tangy notes, transforms the humble ribs into a culinary delight.

Once marinated, the ribs are treated to a gentle slow-roasting in a preheated oven set at 250°F (120°C). This slow cooking process allows the meat to tenderize gradually, absorbing the rich flavors of the marinade while developing a caramelized crust. The aroma that fills the kitchen is a tantalizing preview of the culinary delight that awaits.

After hours of slow roasting, the ribs emerge from the oven with a wonderful aroma and a perfectly tender texture. But our journey is not complete yet. To achieve the perfect finish, the ribs are transferred to a searing hot grill or skillet. With each sizzle and crackle, the ribs develop a beautiful caramelized exterior, locking in the juices and enhancing the depth of flavor.

Once the beef short ribs reach a golden brown hue and are caramelized to perfection, they are removed from the heat and allowed to rest for a few moments. This crucial step allows the juices to redistribute, ensuring each bite is juicy and flavorful. Finally, garnished with a sprinkle of chopped green onions and toasted sesame seeds, the ribs are ready to be served.

In every bite of Reverse Seared Bulgogi Beef Short Ribs, you’ll taste the culmination of flavors, from the savory umami of the soy sauce to the zesty brightness of the lime juice. It’s a culinary adventure that transports you to the heart of Korean cuisine, where bold flavors and tender textures reign supreme. So indulge your senses and savor every moment of this unforgettable dining experience.

Reverse Seared Bulgogi Beef Short Ribs

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

4

hours 

30

minutes

Cooking time

3

hours 

30

minutes

Total time

8

hours 

Reverse Seared Bulgogi Beef Short Ribs: Succulent beef short ribs marinated in a flavorful blend of soy sauce, brown sugar, lime juice, and spices, slow-roasted to tender perfection in the oven before being seared to caramelized perfection.

Ingredients

• 2 pounds beef short ribs

• 1 cup beef broth

• 1/2 cup soy sauce

• 1/4 cup brown sugar

• 1 tablespoon lime juice

• 3 tablespoons sesame oil

• 3 cloves of garlic, minced

• 2 tablespoons rice vinegar

• 1 tablespoon grated ginger

• 2 green onions, chopped

• to taste, ground black pepper

• for searing, vegetable oil

Directions

• Marinate the Short Ribs:
  In a bowl, combine the beef broth soy sauce, brown sugar, lime juice, sesame oil, minced garlic, grated ginger, rice vinegar, and ground black pepper. Mix well. Place the beef short ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours to allow the flavors to penetrate the meat.
• Preheat the Oven:
  Preheat your oven to 250°F (120°C).
• Cook the Beef Short Ribs:
  Remove the marinated beef short ribs from the refrigerator and let them come to room temperature while the oven is preheating. Place the ribs on a wire racked baking sheet lined with aluminum foil or parchment paper, leaving some space between each rib for even cooking. Roast the ribs in the preheated oven for about 2 1/2 hours, or until they are tender and cooked to your desired level of doneness. They should have a nice crust on the outside but remain juicy and tender inside.
• Sear the Short Ribs:
  Heat a grill or a skillet over high heat. Once hot, sear the beef short ribs for 1-2 minutes per side until they are nicely browned and caramelized on the outside.
• Rest and Serve:
  Remove the beef short ribs from the heat, and let them rest for about 10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful result.
  
  Garnish the short ribs with chopped green onions and toasted sesame seeds for extra flavor and visual appeal. Serve the reverse-seared beef short ribs hot, alongside your favorite side dishes, like a Chilled Udon Noodle Salad.