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Max and Eli Sussman's Korean-Style Short Ribs

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Korean-Style Short Ribs [Photograph: Alex Farnum>]

When I lived in Boston, my apartment was around the corner from a bunch of Korean restaurants, so I ate Korean barbecue regularly. Now that I'm much farther away from any kind of Koreatown, I've been trying to re-create some of those flavors in my own kitchen. In This is a Cookbook, Max and Eli Sussman offer just that: a stupidly easy recipe for sweet, spicy, and sticky Korean-Style Short Ribs.

The ribs marinate overnight in soy sauce, vinegar, sugar, Sriracha, and aromatics and then are simply thrown in the broiler for 10 minutes to quickly cook and caramelize. Two steps and you've got Koreatown in your kitchen.

Why I picked this recipe: Just like the Sussmans, I love Korean barbecue, short ribs, and especially Korean-barbequed short ribs.

What worked: The flavor of the ribs was umami-laden and addictive, and the cooking process couldn't be easier (marinate, broil, eat).

What didn't: My ribs just barely fit on my 13x18-inch sheet pan; because they were so close together, they began to steam instead of caramelizing. Cooking in two batches (as well as patting the ribs dry before broiling) would have solved the problem.

Suggested Tweaks: I doubt the ribs need even 12 hours in such a salty marinade, so if you're jonesing for these ribs tonight, just give them a solid 2 hours.

As always with our Cook the Book feature, we have five (5) copies of This is a Cookbook to give away.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American and blogs at cookingwolves.wordpress.com.

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