Made some alterations for my 3 pounds of boneless short ribs. I reduced the amount of black pepper and sesame oil by 1/2.
After tasting the sauce mixture, I found it to be too salty and acidic for my liking, so an additional 2 tablespoons of brown sugar were added. It is also the middle of the winter, so bbq grilling was not an option. Instead of slow cooking it as others suggested, I then pan fried it to a medium-rare to get that browning on the edges. Also, instead of discarding marinade, I actually kept it and used it to cook with the meat as well. As the marinade cooked and reduced, it became a great gravy sauce to top the short ribs with.
Whole thing came out very delicious. It's a keeper!
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Made some alterations for my 3 pounds of boneless short ribs. I reduced the amount...