Korean-Style Short Ribs with Red Cabbage

Korean-Style Short Ribs with Red Cabbage
Contributor
Korean-Style Short Ribs with Red Cabbage

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The richness of the short ribs is perfectly offset by the tangy crunch of the cabbage in this easy weeknight supper. Simply toss the short ribs into the marinade in the morning and pull them out when you arrive home after a long workday. This recipe calls for flanken-cut short ribs, which is a method of cutting across the ribs instead of between them (English style). You’ll likely need to request this cut specifically from your butcher.

Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.

2
Servings
466
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  coconut aminos
  • 2  Tablespoons  fish sauce
  • 3  Tablespoons  rice wine vinegar, divided
  • 2  Teaspoons  hot sauce
  • 1  Tablespoon  coconut palm sugar
  • 1  Teaspoon  sesame oil
  • garlic cloves, minced
  • 1  Teaspoon  fresh ginger, minced
  • 1 1/2  Pound  flanken-cut beef short ribs, cut 1⁄2 inch thick and patted dry
  • 5  Cups  shredded red cabbage
  • green onions, sliced paper thin on a bias

Directions

Combine the coconut aminos, fish sauce, 2 tablespoons of the rice wine vinegar, hot sauce, palm sugar, sesame oil, garlic, and ginger in a glass baking dish or bowl. Add the short ribs, cover, and marinate in the refrigerator for up to 12 hours.

Line a sheet pan with foil and top with an oven-safe baking rack. Remove the short ribs from the marinade, shaking off any excess. Place the ribs on top of the rack and allow to air-dry for about 30 minutes.

Preheat the broiler and place the oven rack on the top level, about 5 inches from the heating element. Broil the short ribs for 5 minutes, then flip over and broil for another 5 minutes. Remove the rack to a heat-safe countertop and pour the cabbage onto the pan, tossing to coat in any pan juices. Broil for 1 to 2 minutes, or until the cabbage
is barely wilted. Season with the remaining 1 tablespoon rice wine vinegar and garnish with the green onions. Serve alongside the short ribs. 

Nutritional Facts

Total Fat
17g
24%
Sugar
3g
3%
Saturated Fat
8g
33%
Cholesterol
4mg
1%
Carbohydrate, by difference
72g
55%
Protein
17g
37%
Vitamin A, RAE
1625µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
287mg
100%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
428mg
43%
Choline, total
7mg
2%
Fiber, total dietary
16g
64%
Folate, total
301µg
75%
Iron, Fe
10mg
56%
Magnesium, Mg
384mg
100%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
277mg
40%
Riboflavin
1mg
91%
Selenium, Se
7µg
13%
Sodium, Na
868mg
58%
Water
781g
29%
Zinc, Zn
1mg
13%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.