Korean short ribs

Korean Inspired Spicy Beef Short Ribs

korean beef ribs

Mid winter feasting today is about slow cooking, leaving me time to get outside and enjoy the winter sunshine and the mountains.

Spending time with family and friends, sharing delicious and hopefully nutritious  food is one of my “House and Garden magazine” dream visions.  Reality involves more chaos and mess, but to get everyone around the table again always makes me happy.

The beef today is short ribs and was inspired using the same marinade ingredients a week ago using beef cheeks.  Both are equally delicious, the ribs cooked quicker but then required more removal of fat  (to get the fat off I took the beef out of the casserole dish and poured the liquid into a shallow bowl which I then cooled in the refrigerator. This allowed me to lift the fat from the top – you could alternatively make it a day in advance, cool it and then remove the fat, (or simply but carefully spoon it off hot).  The beef cheeks were cooked for 4-5 hours at 160’c and because they were leaner they were able to be served straight away.

I have kept the accompaniments simple as the beef and sauce are rich and delicious. Both times I cooked bok-choy cabbage in a little soy sesame oil and Mirin (you could just add a pinch of sugar and a splash of water to replace the Mirin).  I served them firstly with a big bowl of mash and this time baked spaghetti squash to soak up the sauce.

korean beef short ribs


To feed six people I brought 3.5kg beef short ribs – this provided 10 big ribs


  • 3 – 4 Tablespoons (according to taste)  Gochujang  (Korean hot pepper paste)
  • 6 Tablespoons soy sauce
  • 6 Tablespoons Chinkiang vinegar or white wine or cider vinegar
  • 6 whole star anise pods
  • 2-3 Tablespoons of fresh grated ginger
  • 1/2 cup of water to make a loose paste
  • 3 Tablespoons of sugar


Put all your marinade ingredients in a large bowl or roasting dish and mix well to form a loose paste, then thoroughly mix through the ribs.

korean beef short ribsYou can then leave this to marinate overnight or cook straight away.  If you cook this on the day, allow some time to carefully spoon off the fat.

Put the ribs in a large lidded casserole to cook or alternately use the roasting dish you used to coat the ribs with the marinade, covering it firstly with baking paper and then tinfoil to keep in as much of the moisture as possible.

Cook the ribs in a slow oven at 160’c for approximately three hours, until they are tender and the meat has shrunk back from the bone.

You can serve this immediately having removed fat or  put aside and reheat later.


This photo is of the beef cheeks I cooked last week slightly pulled apart and covered in juicy marinade sauce, sooo delicious!

korean beef cheeks

These images show the Spaghetti Squash I served with the ribs.  I have spent the week cooking them and find they are much lighter than a mash but equally delicious and add another textural element to this rich and spicy meat dish.   To cook them I have taken the seeds out and lightly seasoned the inside with ginger olive oil and salt and then roasted at about 180’c for half an hour.  Once it is cooked it is simple and satisfying to simple run a fork through and pull the treads from the middle of the squash!


spaghetti squashspaghetti squash

spaghetti squash

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