QUICK KOREAN CUT BEEF SHORT RIBS

Quick Korean Cut Beef Short Ribs image

Provided by Pamela Rappaport

Categories Beef

Time 45m

Number Of Ingredients 16

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korean cut short ribs, i use 2 pounds for two of us, there are a lot of bones
corn starch for dusting
salt and pepper
oil for frying
GIARDINIERA
4 c cleaned and sliced celery
1 jalapeno sliced thin, remove seeds and veins if you like less heat
1 clove garlic, minced
1/4 c chopped flat leaf parsley
1 small onion, sliced thin
1/2 tsp salt
1/2 tsp pepper
1 tsp ground coriander
1 tsp chili powder
1/2 c red wine vinegar
1/2 c olive oil

Steps:

1. Mix all of the ingredients for the giardiniera and let marinate for at least 24 hours. This will keep in the fridge for several weeks and is good on just about anything.You probably won't use it all for this recipe.
2. When ready to cook, heat oil in a large frying pan.
3. Salt and pepper the ribs and dredge in corn starch. I've included a photo of the ribs so that you know what you are looking for when shopping.
4. Fry in batches, don't crowd the pan. These should be well browned for full flavor. They are done when brown on both sides.
5. Serve with the giardiniera spooned over.