Japanese BBQ Short Ribs
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
COURSE: Main
Savory Asian flavors complement the deep richness of fall-off-the-bone-tender short ribs in this delightful Japanese barbecue entrée. The sesames add nuttiness, and the crunchy vegetables contribute fresh texture that makes it all harmoniously delicious!
Ingredients
- 4 lbs. bone-in beef short ribs, sliced ¾ in thick
- 2 Tbsp olive oil
- 2 cups beef broth
- 2 Tbsp soy sauce
- ¾ cup Bachans Japanese BBQ sauce, divided
- 2 Tbsp thinly sliced scallions
- 1 Tbsp black sesame seeds
- Salt and pepper, to taste
- 4 cups cooked white rice, warmed
- 1 head butter lettuce, leaves separated
- 1 cup mixed herbs, to serve (cilantro, mint, scallions)
- 3 Persian cucumbers, sliced thinly
- 3 cups shredded veggies (coleslaw mix is great!)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Season short ribs liberally with salt and pepper. In a large skillet over medium-high heat add olive oil. Once shimmering, sear short ribs on all sides until golden brown; roughly 1-2 minutes per side.
- Add beef broth, soy sauce, and ½ cup of Bachans BBQ sauce. Bring to a simmer, cover with a lid, then transfer to the oven to braise for 30 minutes. Beef should be tender and falling off of the bone.
- To assemble, place warm rice on your serving platter and top with short ribs. Garnish with black sesame seeds and sliced scallions.
- Serve with all your veggies, herbs, and extra Bachans BBQ sauce for dipping!
