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Korean Short Ribs (Gal-Bi)

Korean Short Ribs (Gal-Bi)

My favorite things to cook are things that I’ve never cooked before.  So, last week when I was at Whole Foods, I stood in front of meat counter and decided to try short ribs.  I have finally mastered “regular” ribs, so I thought I’d give these a shot.  I found several recipes out there in InternetLand for Korean Short Ribs and finally tweaked and combined flavors until I came up with this paleo-friendly recipe.  As with a lot of meats, especially ribs, low and slow is the key!

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Ingredients

  • • 1.5 pounds beef short ribs, bone-in
  • • 1/3 cup coconut aminos
  • • 1 tablespoon white wine vinegar
  • • 1 tablespoon raw honey or coconut palm sugar
  • • 1 tablespoon toasted sesame oil
  • • 2-3 cloves of garlic
  • • 2 kiwis, peeled and diced
  • • 1/3 cup water

Directions

  1. Whisk together all ingredients except for the ribs. Pour over ribs and refrigerate overnight (about 12 hours).
  2. Preheat oven to 250 degrees.
  3. Sear on a hot grill or grill skillet for 3 minutes per side (four sides).
  4. Place in covered Dutch oven or heavy lidded dish with 1/3 cup water and cook for 2 hours or until desired doneness. Baste about halfway through baking process with marinade. The meat should pull away from the bone.
  5. Enjoy!

Ingredients

Directions

  1. Whisk together all ingredients except for the ribs. Pour over ribs and refrigerate overnight (about 12 hours).
  2. Preheat oven to 250 degrees.
  3. Sear on a hot grill or grill skillet for 3 minutes per side (four sides).
  4. Place in covered Dutch oven or heavy lidded dish with 1/3 cup water and cook for 2 hours or until desired doneness. Baste about halfway through baking process with marinade. The meat should pull away from the bone.
  5. Enjoy!