Korean-Style Short Ribs with Red Cabbage

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

Shutterstock

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
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
  • 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. 

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.

Nutritional Facts

Total Fat
126g
100%
Sugar
17g
N/A
Saturated Fat
54g
100%
Cholesterol
259mg
86%
Protein
53g
100%
Carbs
26g
9%
Vitamin A
114µg
13%
Vitamin B12
9µg
100%
Vitamin B6
2mg
76%
Vitamin C
112mg
100%
Vitamin E
0.4mg
2%
Vitamin K
129µg
100%
Calcium
146mg
15%
Fiber
5g
18%
Folate (food)
77µg
N/A
Folate equivalent (total)
77µg
19%
Iron
7mg
41%
Magnesium
115mg
29%
Monounsaturated
57g
N/A
Niacin (B3)
10mg
50%
Phosphorus
537mg
77%
Polyunsaturated
6g
N/A
Potassium
1451mg
41%
Riboflavin (B2)
0.6mg
33.2%
Sodium
2030mg
85%
Sugars, added
6g
N/A
Thiamin (B1)
0.4mg
25.3%
Zinc
11mg
76%