Kalbi Short Ribs Recipe
Paleo friendly version Korean Kalbi Short Ribs ! Marinade the beef overnight (best 24 hrs. in advance).
Servings 6 servings
Calories 361kcal
Ingredients
- 2 lbs beef short ribs
Beef Marinade
- 1 cup coconut aminos or ¾ cup tamari sauce
- 1/4 cup honey
- Half one whole pear
- Half one whole kiwi
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 6 cloves garlic cloves
- 2 tbsp ginger grated
- 2 tbsp chopped scallion
- 1/2 white onion
- 1 tbsp chili pepper optional
To garnish:
- sliced green onions
- toasted sesame seeds optional
- toasted sesame oil
Instructions
A night before (or a day before):
- In a food processor, puree half pear, half kiwi, and half small onion. Place the ribs in a deep container, meat-side down. Combine all ingredients (including honey) listed under “beef marinade”. Make sure the marinade covers all of the ribs evenly. Marinate overnight if not 24 hours.
Day of cooking:
- When ready to cook, heat a large skillet over high heat and cook both sides of short ribs until outside is browned/charred. Make sure to let the marinade drip off the meat before placing it in the pan. If there is too much marinade in the pan, the meat will be boiled instead of pan-fried and the meat will be less tasty.
- Finish cooking the short ribs in the oven (450 -475 F) until your desired doneness. Reduce the marinade sauce. Bring to a boil over high heat in a sauce pan. Reduce the sauce until it is sticky and slightly thick.
- Slice the beef and brush on some of the reduced marinade. Garnish with sliced green onions, toasted sesame seeds and a drizzle of toasted sesame oil.
Nutrition
Calories: 361kcal