Korean-Style Short Ribs with Red Cabbage
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 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
- 2 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
- 4 green onions, sliced paper thin on a bias
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.