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Korean Style Beef Ribs

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Tender, flavoursome beef short ribs in a sticky and spicy Korean style marinade. The perfect low and slow recipe for Winter.
By
Peter Bouchier
June 15, 2021
4
servings
160
minutes
10
m prep +
150
m cook
calories

Equipment

Oven
Oven

Ingredients

  • 2 trays of Peter Bouchier grass fed beef short ribs (approx. 1.2kg total)
  • 3 cloves garlic, finely chopped
  • Small bunch of parsley, chopped
  • Good pinch of salt and pepper
  • 3 tbs Gochujang - Korean BBQ Paste
  • 1/3 cup kimchi
  • 2 tbs miso paste
  • 1.5 cups beef stock

Method

1.

Preheat the oven to 160° Celcius

2.

Place ribs into a deep oven dish, toss through salt and pepper

3.

In a bowl, add garlic, parsley, gochujang, kimchi, miso paste and stir to combine

4.

Pour in beef stock and stir

5.

Add the marinade to the oven dish, mixing through to evenly coat the ribs

6.

Cover the dish with baking paper and foil, and place in the oven

7.

Cook for 2 - 2.5 hours or until tender

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

"low and slow"

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