Korean Beef Ribs

This is a reposting from my old kusina...

This is probably the 4th time I have prepared this dish, mainly because my kids and I love it.

I got the recipe from JMom's, which she said she saw in purplegirl's blog. (Thanks to both Pinay bloggers).

Although husband does not like short ribs (he said there is too much work to separate the meat from the bones and fat), I prepare all our beef short ribs using this recipe, with only a little tweaking on my part.

As in the recipe except for the water, I followed these:

Take 4 tablespoons of brown sugar and sprinkle or rub onto the slices and marinade for 10 minutes while getting the rest of the ingredients ready. Mix in a small bowl: 4 garlic cloves crushed and minced, 4 tablespoons soy sauce, 2 tablespoons sesame oil, 1/4 cup rice vinegar, 1/2 teaspoon red pepper flakes, and 1 cup water.

But since I do not have a pressure cooker, I opted to slow cook it on high for 4 hours. As I mentioned, I omitted the water, and let the beef cook in its own juice (which also accounts for the shrink in size) until the meat literally falls off from the bone. Then I just thicken the sauce and pour over the beef (omitting the caramelizing part of JMom's method, mainly because we can not prolong the already long cooking hours, plus we can't wait usually (the aroma while it slowly cooks always torture our olfactory centers for hours).

I am thinking of using this same recipe for beef chuck roast instead of the recipe I use for beef pares the next time I have a get-together here at the house.