Skip to main content

Slow Cooked Korean Short Ribs

Happy Wednesday W+A readers! The week is half way through and despite the rain these past few days its actually a gorgeous day out. Today I worked from our Manhattan office, which was a nice change of pace. I love being able to escape the walls of the house for a bit, especially if its to head into the city. This past weekend we spent some time in DC which was a real treat. We stayed with some friends who showed us a great time out on the town. While John and I had some free time, we took a long stroll into the city and saw some gorgeous monuments and sights. I have to say, DC is one impressive place. Our friends' apartment had a gorgeous rooftop view of the Capital and the Lincoln Memorial—we just couldn't get enough. DC is extremely uniformed and impressively clean. We loved every minute of our exploring. All of the gorgeous flowers and trees were in bloom and everyone was out enjoying the beautiful weather. Look how gorgeous the fields of tulips were and more importantly, they are my favorite flowers :)


These past few days I've been really on my "getting breakfast in" game. Sometimes I'm not totally into eating really early in the morning and then it turns into me just waiting until lunch to eat, but by then I am ravenous. I decided to make a Greek yogurt parfait with blueberries and almond granola on Monday and Tuesday was steel cut oats, a teaspoon of organic brown sugar and blueberries to top. Both were significantly satisfying and oh so tasty. Blueberries are one of those fruits that aren't always so exciting to eat on their own, but always taste delicious when mixed with something else. I love their tiny burst of tartness in every bite.

Last night we decided to make Korean short ribs and oh my gosh they were a hit. I marinaded them over night and then slow cooked them on 325 degrees for 3 1/2 hours in the oven. The recipe was so simple and completely set it and forget it type cooking. You can also use your slow cooker for this, but would suggest cooking for 6 hours on low heat. Sides were wild rice and broccoli. Figured they went well with the ingredients in the marinade. Here's what you'll need:


1 c soy sauce
1/2 c packed light organic brown sugar
2 tb rice vinegar
2 tb minced fresh ginger (I used ground)
4 cloves of crushed garlic
1/2 tsp red pepper flakes
5 lbs beef short ribs
scallions and sesame seeds for garnish


Mix all of the marinade ingredients (except for scallions and sesame seeds) in a bowl. Whisk together well. Place meat in a large ziploc bag. Pour all of the marinade into the bag and let sit overnight. About 4 hours before you would like to serve your meal, place your ribs in a roasting pan and pour the remaining marinade onto your meat. Tightly cover your pan with foil and cook on the lower rack of your oven on 325 degrees for 3 1/2 hours. For the last half hour, remove the foil and use the marinade juices to baste your ribs getting all of the juices onto the top. This gives your ribs some time to caramelize and get a nice crispiness to them. Once you've cooked for 3 1/2 hours take your ribs out of the oven and let settle for about 15 minutes before cutting into.  Garnish with chopped scallions and sesame seeds.

The finished product should look something like this below. See the char on the top? ;) Slow cooking your meat makes it extra juicy and fall-off-the-bone good. You barely needed a knife for these babies. 

This weekend will be a busy one. I'm back at it reviewing restaurants for Examiner and will be in the city Saturday night for a new steakhouse opening. More meat to come and I'll let you all know how it was! What is everyone's weekend plans? Fingers crossed the weather will be sunshine and cool.


Popular posts from this blog

Air Fryer Wings + Bacon Brussel Sprouts

We love using the air fryer for "frying" up some of our favorite dishes. From chicken parmesan to veggie fries and most recently bagels and empanadas, the options are endless. So we decided to try out wings this time around. It was the perfect meal for some Sunday football enjoyment. We also roasted up some crispy brussel sprouts with bacon and a cranberry balsamic drizzle for a complete meal. Here's everything you'll need for this dish: 

Ingredients (for wings) 1 lb of chicken wings or drumsticks  1 c of nonfat greek yogurt  3 tbsp of paprika  1 tbsp of oregano  1 tsp salt  1 tsp pepper  Juice of 1/2 a lemon  1 c of Kentucky Kernel seasoned flour  1 c of hot wing sauce (Frank's or your favorite hot sauce)
Directions Mix together yogurt and lemon juice with all seasonings and spoon into a ziplock bag. Add chicken and let marinate for at least 4 hours. In a flat plate evenly spread out your seasoned flour and dredge your wings in both sides. Make sure to preheat your air frye…

Almond Poppy Seed + Lemon Loaf

Happy Spring? Yes,  the question mark is needed since we had snow on Long Island today and its April second! I'd say about six inches total, but we were happy to see the sun appear and melt some of it away. We started on some yard work this week and were getting the itch to start doing some planting, but luckily we held out for now. Snow days are always the best days to test out a new recipe and typically we like to try our hands at baking on these chilly days. We just received some of Kodiak Cake's new Almond Poppy Seed Power Cakes Flapjack + Waffle mix. We decided to use this delicious mix for some baking and the results turned out absolutely delicious. Here's everything you will need: 

Ingredients 3 cups of Kodiak Mix  1/2 cup of nonfat Greek yogurt 1 tsp vanilla extract  1 tsp of baking powder  3 eggs, beaten  4 tbsp of unsalted butter, softened  1/3 cup of brown sugar  3/4 cup of unsweetened vanilla almond milk  3 tbsp of lemon zest  1/8 cup of lemon juice 
Ingredients (glaze) 1/2…

Slow Cooker Honey Parmesan Pork Roast

We made it to hump day! As I currently sip my coffee this morning, I have a batch of banana coconut chocolate chip energy bites (recipe to come) for a little after dinner or post gym snack baking in the oven. We had a pork loin in the fridge big enough to feed a small country so we decided to cut it and make three separate meals for the week. I typically roast my pork in the oven Cuban style and add some roasted potatoes, but I figured I could set it and forget it with this easy and DELICIOUS recipe below. I'm not embarrassed to admit that John and I pretty much polished off almost the entire pork loin. Here is everything you'll need to make slow cooker honey Parmesan pork roast: 

Ingredients 3 to 4 lbs of pork loin roast 2 tbsp dried oregano 2 tbsp dried basil 1/2 tsp black pepper 3/4 tsp salt 2 tbsp garlic, minced 1/2 c honey 2 tbsp olive oil 1/4 c soy sauce 2/3 cup Parmesan cheese, grated

Directions Place pork loin in slow cooker. In a medium bowl, combine the dried oregano, dried basil…