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Korean Braised Beef Short Ribs
Preparation time : 10 minutes (plus marinating time).
Substitute short ribs with flat ribs.
To make the marinade, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag.
Place the ribs into the zip lock bag with the marinade, turn to coat and refrigerate overnight.
Pre-heat the oven to 160°C/320°F.
Remove the ribs from the marinade (keeping the marinade to one side) and place a large, deep baking tray onto your stove top.
Turn the burners/plates under the tray on to a medium-high heat. Add a big splash of olive oil to the baking tray and evenly brown the short ribs by turning them with a pair of tongs.
Pour the marinade over the beef so all the ribs are well coated.
Cover the baking tray with tinfoil and cook in the oven for 2 hours (turning the beef half way through cooking) or until the ribs are falling off the bone and the sauce is thick and sticky.
Sprinkle the sliced salad onions on top of the short ribs and serve.
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