66 minutes
Rich beef short ribs seared to perfection, served with quick kimchi, cucumber, herbs, and a sprinkle of sesame salt.
Bone-in English-cut Short Ribs, seasoned
0 lb
Kosher Salt, for seasoning
to taste
Freshly Ground Black Pepper, for seasoning
to taste
Light brown sugar, for seasoning
to taste
Canola Oil, for searing
tablespoons
Toasted Sesame Oil, combined
cups
Flaky Sea Salt, combined
teaspoons
Cooked Rice, cooked
cups
Quick Kimchi, prepared
to taste
Persian Cucumber, sliced
each
Cilantro, fresh
handful
Mint, fresh
handful
1. Season the Short Ribs
Season the bone-in English-cut short ribs generously with kosher salt, freshly ground black pepper, and light brown sugar. Rub the seasonings into the meat and let it sit at room temperature for about 30 to 40 minutes.
2. Sear the Short Ribs
Heat the canola oil in a large skillet over medium-high heat. Once the oil is shimmering, place the ribs in the skillet and sear them for 6 to 8 minutes on each side, until a browned crust forms on all the meaty sides.
3. Rest the Short Ribs
After searing, let the short ribs rest for about 10 minutes to allow the juices to redistribute throughout the meat.
4. Prepare the Sesame Salt
Combine the toasted sesame oil with flaky sea salt in a small dish to create the sesame salt.
5. Assemble and Serve
Slice the rested short ribs and arrange them on a serving platter alongside cooked rice, quick kimchi, slices of Persian cucumber, and a generous handful of cilantro and/or mint leaves. Sprinkle the sliced meat with flaky sea salt before serving.
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