Hot-And-Spicy Short Ribs

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Servings: 4 servings Difficulty: Intermediate
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Tender beef short ribs marinated in a fiery soy-ginger glaze for a bold, savory finish
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Hot-And-Spicy Short Ribs

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 851.2

Description

These Hot-And-Spicy Short Ribs offer a perfect balance of tender meat and intense flavor. Marinated for a full day in a mixture of soy sauce, sesame oils, ginger, and garlic, the beef absorbs deep umami notes while the spicy sesame oil adds a gentle kick. The scoring technique ensures the marinade penetrates to the bone, resulting in juicy, flavorful bites. Finished with a quick high-heat roast to caramelize the exterior, these ribs are an impressive centerpiece for dinner parties or a luxurious weekend treat. Serve alongside fluffy steamed rice to soak up the savory juices.

Directions

  1. Preheat oven to 300°F (149°C). Spread sesame seeds on a pie tin or small baking sheet. Roast for 12-16 minutes, stirring frequently, until golden. Remove and let cool.
  2. Using a very sharp knife, score the meat on each short rib in a crisscross pattern. Make cuts about 3/8-inch apart, cutting almost to the bone to help the marinade penetrate.
  3. In a bowl, combine minced garlic, minced ginger, minced scallions, soy sauce, regular sesame oil, spicy sesame oil, sugar, cider vinegar, mirin, and black pepper to create the marinade.
  4. Place the scored short ribs in a large shallow baking pan or resealable bag. Pour the marinade over the meat and toss well to ensure all pieces are thoroughly coated.
  5. Cover the pan or seal the bag and refrigerate for 24 hours. Turn the ribs in the marinade several times during this period to ensure even flavor distribution.
  6. When ready to cook, remove ribs from the refrigerator and let them sit at room temperature for 10 minutes. Preheat oven to 325°F (163°C).
  7. Arrange the ribs on a rack set inside a shallow roasting pan. Brush the ribs with a little of the remaining marinade.
  8. Roast uncovered at 325°F (163°C) for 20 minutes.
  9. Remove the pan from the oven. Turn the ribs over and brush them with more marinade.
  10. Increase the oven temperature to 500°F (260°C). Return the ribs to the oven and roast for 5 minutes.
  11. Turn the ribs again and baste lavishly with the remaining marinade. Roast for an additional 3-5 minutes for rare, or about 8 minutes for medium-rare.
  12. Brush the ribs with any final remaining marinade. Serve immediately with fluffy boiled rice and a crisp salad.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 851.2kcal
% Daily Value *
Total Fat 51.1g79%
Saturated Fat 20.4g102%
Cholesterol 265.6mg89%
Sodium 245.2mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 88.5g177%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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