- Ingredients
- 2kg beef short rib
- 250g brown sugar, packed
- 100ml light soy sauce
- 250ml water
- 100ml mirin (Japanese rice wine)
- 1 onion, finely chopped (150g)
- 1 small Asian pear, peeled and finely grated (150g)
- 4 cloves garlic, minced (20g)
- 100ml sesame oil (91g)
- 2tbsp MAGGI Beef Liquid Concentrated Fonds
Korean BBQ Short Rib
Ingredients
Method
Method
Place the beef and sugar in a resealable freezer bag. Shake to coat the beef with the brown sugar and allow to sit at room temperature for 10 minutes.
Whisk together the light soy sauce, water, mirin, onion, Asian pear, garlic, sesame oil and beef fonds. Pour marinade into the freezer bag with the beef and seal. Refrigerate overnight or for at least 4 hours.
Drain the excess marinade from the beef. Cover with foil and cook for 2 hours in an oven preheated to 160˚C. Finish ribs by removing the foil cover and caramelising on a hot grill for 5 minutes. Cut into individual ribs or pull meat from the bone. If desired, baste with any leftover marinade before serving.
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