Susan Jung’s recipes for slow-roasted beef ribs and fresh kimchi salad
This slow-roasted beef dish takes a long time to cook but is never short on flavour. Serve it with a kimchi salad for some crunch
I used to think that beef short ribs got their name because they’re ribs that are cut through the bone into short pieces to make dishes such as kalbi or braised beef short ribs cooked with red wine. Actually, they’re called short ribs because they come from a part of the animal called the short plate.
More and more restaurants are serving whole short ribs, which, because the bone is so large (about 30cm in length, although they can be longer), makes for an impressive presentation.
These large ribs need long, slow cooking to break down the connective tissue and to make the meat soft and succulent. Restaurants usually cook them sous-vide, but while immersion circulators are becoming popular (and I highly recommend the Anova, which delivers to Hong Kong), more home cooks have ovens, which is what I’ve used for this recipe. The results aren’t the same (they’re more moist when cooked sous-vide) but this is still a good dish.
Slow-roasted beef ribs with kalbi marinade
Marinate the beef ribs the night before you plan to serve the dish. The ribs take about five hours to cook, usually longer, so start cooking them the next day so they’re ready in time for dinner. They can be slow-roasted in advance, then just before it’s time to serve dinner give them a final 10 to 15 minutes in a 200-degree Celsius oven.
I like to serve the meat sliced with romaine lettuce, perilla leaves and Korean seasoned seaweed (for wrapping), fresh kimchi salad (see below for recipe) and short-grain rice.