Korean short ribs

Let’s get right to the the meat of the issue.

20121007-184317.jpgYes, I’m salivating, don’t mind if I seem to have a blank stare on my face. My eyes are glazed over… You see the reason !

20121007-215448.jpgAlmost $17.00 worth of meat and worth every penny. I don’t have these very often, some shudder at the meat to bone ratio especially when most meat is prepared mostly boneless, but ya know “the meat closest to the bone is the most flavor full”. Take a good look at the marrow, pure flavor.

20121007-215507.jpgHere are the players, ginger, soy sauce, garlic, sugar, sesame seed, onion, pepper
Each one will ante up the following amount:
Soy sauce: 1/2 cup
Onion :1/4 cup chopped
Sugar :2 tablespoons
Sesame seed :2 tablespoons
Ginger :2 teaspoons
Pepper: 1/2 teaspoon
Pool together for a marinade with the ribs in large ziplock bag

20121007-215520.jpgMassage the bag throughly and put in the fridge. Rotate the bag when you visit the fridge in the next few hours, preferably 8 hours or more.
The rest is easy, get out the crockpot and have it ready, before leaving for work, put the ribs and all the juices, less the bag of course, in to the crockpot. Set the heat to low. Now maybe your co workers will notice that you work a bit faster today in the belief that you’ll get home sooner to the ribs! I served this with mashed carrots. Save the bones for stock !!


Don’t be turned off by all the fat and drippings. It’s not my fault that most have been brainwashed to run at the sight of fat. A little goes a long way. I don’t have this meal every day. Even fully cooked some will still trim every bit of fat from the meat. not me ! Have a glass of wine.
Place the ribs on a plate and pour off the drippings to a container or small sauce pan. Place in the back of the freezer for about 20 minutes. The fat will be congealed, carefully cut out the fat and lift it from the pan and place in a container for other use. Use the remaining juices as gravy, but due to the cooking process you won’t need hardly any.
This recipe is adapted from Korean Braised Short Ribs, Betty Crocker International Cookbook.

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October 2012
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