Max and Eli Sussman's Korean-Style Short Ribs

Name: Max and Eli Sussman's Korean-Style Short Ribs
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 2
Cuisine: Global
Ingredients: 79 milliliters tightly packed dark brown sugar; 8 garlic cloves, chopped; 1 bunch green onions, white and tender green parts only, thinly sliced; 1 Tbsp ground black pepper; 2 servings Steamed white rice and hoisin sauce, for serving; 59 milliliters rice vinegar; 1 kilograms Korean-style short ribs; 237 milliliters soy sauce; 3 Tbsps sriracha sauce, plus more for serving; 2 Tbsps white vinegar; 1 larges yellow onion, chopped

Max and Eli Sussman's Korean-Style Short Ribs might be just the main course you are searching for. This gluten free and dairy free recipe serves 2. One portion of this dish contains roughly 85g of protein, 180g of fat, and a total of 2189 calories. Head to the store and pick up onion, rice vinegar, green onions, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. From preparation to the plate, this recipe takes about 24 hours.

Instructions

In a large bowl, whisk together the soy sauce, 1 cup water, the vinegars, brown sugar, sriracha, and pepper.

Ingredients you will need

Brown Sugar

Soy Sauce

Sriracha

Pepper

Water

Equipment you will use

Whisk

Bowl

Add the yellow onion, green onions, and garlic and stir to blend well.

Ingredients you will need

Green Onions

Yellow Onion

Garlic

Add the short ribs and turn to coat well with the marinade. Cover with plastic wrap and let marinate in the refrigerator for at least 12 hours or, preferably, 24 hours.

Ingredients you will need

Beef Short Ribs