Korean-style beef ribs

These sweet and salty Korean-style beef ribs are mouth-wateringly good. Served with rice and kimchi, you’ll be heading back for more.



3h 15m


  • 2 x 650g pkts Coles Slow Cook Short Beef Ribs, separated
  • 1 brown onion, finely chopped
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 1/2 cup (125ml) dark soy sauce
  • 1/4 cup (55g) brown sugar
  • 2 tbs mirin seasoning
  • 1 tbs sriracha or chilli sauce
  • 1 tbs Coles Asia Sesame Oil
  • Steamed jasmine rice, to serve
  • 1 carrot, peeled, shredded
  • 400g tub kimchi, drained



Preheat oven to 150°C. Heat a large flameproof casserole pan over medium-high heat. Add the beef and cook, turning, for 5 mins or until brown all over. Add the onion, ginger, garlic, soy sauce, sugar, mirin, sriracha or chilli sauce and oil. Add enough water to just cover the beef.


Cover with a lid and bake, turning occasionally, for 2 hours. Uncover and cook for a further 1 hour or until the beef is very tender. Transfer the beef to a heatproof bowl. Place the soy sauce mixture in the pan over medium-high heat. Bring to the boil. Cook, stirring occasionally, for 10 mins or until the sauce thickens.


Divide the rice among serving plates. Top with the beef, carrot and kimchi. Drizzle with sauce to serve. 

Serve with toasted sesame seeds and spring onion curls

Swap the rice To reduce the carbs in this dish, serve the beef on steamed broccoli and cauliflower rice.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.