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Korean-Style Short Ribs with Red Cabbage

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.

Ready in
12 h, 24 m
2
Servings
1457
Calories Per Serving

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
  • 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

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
Servings2
Calories Per Serving1457
Total Fat126g100%
Sugar17gN/A
Saturated54g100%
Cholesterol259mg86%
Protein53g100%
Carbs26g9%
Vitamin A114µg13%
Vitamin B129µg100%
Vitamin B62mg76%
Vitamin C112mg100%
Vitamin E0.4mg2%
Vitamin K129µg100%
Calcium146mg15%
Fiber5g18%
Folate (food)77µgN/A
Folate equivalent (total)77µg19%
Iron7mg41%
Magnesium115mg29%
Monounsaturated57gN/A
Niacin (B3)10mg50%
Phosphorus537mg77%
Polyunsaturated6gN/A
Potassium1451mg41%
Riboflavin (B2)0.6mg33.2%
Sodium2030mg85%
Sugars, added6gN/A
Thiamin (B1)0.4mg25.3%
Zinc11mg76%