I was reading a new book, Trail of Crumbs, about a Korean orphan and all I wanted was beef and kimchee. I got some great fresh kimchee from the Union Square green market and saw these short ribs at Whole Foods. So I devised this dish to satisfy my craving.
Korean Short Ribs
6 boneless beef short ribs
½ onion, chopped
rice wine vinegar
Korean bbq marinade
Pre heat the oven to 350 degrees.
In a sauté pan with a metal handle, quickly sear each side of the ribs. Sprinkle with all of the ingredients and place in the oven for at least 2 hours until the meat is tender.
Take out the ribs and pour off the fat, leaving the sauce in the pan. On the stove top, further reduce the sauce if necessary.
Serve with brown rice, crispy onions, fresh been sprouts and kimchee.