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Korean-style roasted beef ribs

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Made with a flavoursome twist, this slow-cooked Korean-style roasted beef ribs recipe won't disappoint.

  • Serves4
  • Cook time2 hour
  • Prep time15 minutes, (+ 2 hours marinating time)
Korean-style roasted beef ribs

Ingredients

  • 1 small brown onion, finely chopped
  • 2 garlic cloves, halved
  • 1 tbs lemongrass paste or thinly sliced lemongrass
  • 30g-piece ginger, peeled, chopped
  • 2 tbs salt-reduced soy sauce
  • 1kg Coles Australian Beef Ribs
  • 1 cup (250ml) salt-reduced beef stock
  • steamed long grain rice, to serve
  • steamed broccolini, to serve
  • coriander leaves, to serve
  • thinly sliced long red chilli, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Place the onion, garlic, lemongrass paste or sliced lemongrass, ginger and soy sauce in a food processor and process until almost smooth.
  2. Step 2

    Place the ribs in large shallow ceramic dish. Pour over the onion mixture and half the stock. Turn to coat. Cover and place in the fridge for 2 hours or overnight to marinate.
  3. Step 3

    Place the ribs on a wire rack on a large baking pan, reserving the marinade. Cover with foil and roast, basting with reserved marinade and turning every 30 mins, for 11/2 hours.
  4. Step 4

    Increase temperature to 200°C. Remove foil. Brush ribs with some of the remaining reserved marinade. Roast for a further 30 mins or until browned.
  5. Step 5

    Meanwhile, place remaining reserved marinade and remaining stock in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer for 5 mins or until sauce thickens.
  6. Step 6

    Divide the rice and broccolini among serving plates. Top with the ribs and drizzle with sauce. Serve sprinkled with coriander and chilli.

    Korean-style roasted beef ribs

    Korean-style roasted beef ribs
    • Serves4
    • Cook time2 hour
    • Prep time15 minutes, (+ 2 hours marinating time)
    Ingredients
    • 1 small brown onion, finely chopped
    • 2 garlic cloves, halved
    • 1 tbs lemongrass paste or thinly sliced lemongrass
    • 30g-piece ginger, peeled, chopped
    • 2 tbs salt-reduced soy sauce
    • 1kg Coles Australian Beef Ribs
    • 1 cup (250ml) salt-reduced beef stock
    • steamed long grain rice, to serve
    • steamed broccolini, to serve
    • coriander leaves, to serve
    • thinly sliced long red chilli, to serve
      Description

      Made with a flavoursome twist, this slow-cooked Korean-style roasted beef ribs recipe won't disappoint.

      Method
      1. Step 1

        Preheat oven to 160°C. Place the onion, garlic, lemongrass paste or sliced lemongrass, ginger and soy sauce in a food processor and process until almost smooth.
      2. Step 2

        Place the ribs in large shallow ceramic dish. Pour over the onion mixture and half the stock. Turn to coat. Cover and place in the fridge for 2 hours or overnight to marinate.
      3. Step 3

        Place the ribs on a wire rack on a large baking pan, reserving the marinade. Cover with foil and roast, basting with reserved marinade and turning every 30 mins, for 11/2 hours.
      4. Step 4

        Increase temperature to 200°C. Remove foil. Brush ribs with some of the remaining reserved marinade. Roast for a further 30 mins or until browned.
      5. Step 5

        Meanwhile, place remaining reserved marinade and remaining stock in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer for 5 mins or until sauce thickens.
      6. Step 6

        Divide the rice and broccolini among serving plates. Top with the ribs and drizzle with sauce. Serve sprinkled with coriander and chilli.