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Korean-Style Short Ribs


The classic flavors of soy sauce and fish sauce provide a satisfying balance to the deep, beefy character of the short ribs in this recipe. Fish sauce, an excellent complement to generously marbled meat, stands in for salt, so you don’t need to salt. If you want to broil the ribs on the baking sheet in which they are drained and allowed to dry, be sure to line the pan with aluminum foil to avoid burnt-on caramelized juices.


1/2 cup sake or dry white wine 
3/4 cup reduced-sodium soy sauce 
1/4 cup Thai or Vietnamese fish sauce 
1/4 cup honey 
2 Tbs. peanut oil 
1 tsp. Asian sesame oil 
7 large garlic cloves, minced 
1 Tbs. peeled and minced fresh ginger 
5 green onions, white and light green portions, minced  
1 cup water 
5 lb. flanken-cut beef short ribs, cut 1/2 inch thick, patted dry 
3/4 tsp. freshly ground pepper 
1/2 tsp. Chinese five spice  



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