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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:

Ingredients:

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

Directions:

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.



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