Golden Garlic Short Ribs
Golden Garlic Short Ribs
Ingredients
For the Beef
- 2 pounds beef short ribs, cut into 2-inch pieces
- 2 cups soda water
- 1/2 teaspoon black pepper
- 2 tablespoons corn flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, for searing
For the Sauce
- 1 cup water
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon black pepper
- 1 tablespoon granulated sugar
- 1 tablespoon corn flour, for slurry
- 2 tablespoons water, for slurry
For Assembly & Finishing
- 8 garlic cloves, whole or roughly chopped
- 2 tablespoons butter
- 1/2 cup yellow onion, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup whiskey, such as Johnnie Walker Black Label
- 4 black charcoal buns, or rice cakes, for serving, optional
Instructions
- 1
Place the beef short ribs in a large glass dish. Pour the soda water over the ribs, ensuring they are fully submerged. Marinate for 30 minutes at room temperature. This step helps tenderize the meat.
⏱️ 30 min
- 2
After marinating, strain off the soda water and pat the beef short ribs thoroughly dry with paper towels. Chop the beef into smaller, bite-sized chunks (about 1-inch pieces).
⏱️ 5 min
- 3
In a clean bowl, season the chopped beef with 1/2 teaspoon black pepper, 2 tablespoons corn flour, and 1/2 teaspoon salt. Toss well to ensure the beef pieces are evenly coated. Set aside.
⏱️ 5 min
- 4
Prepare the sauce: In a medium bowl, whisk together 1 cup water, 1/4 cup soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1/4 teaspoon black pepper, and 1 tablespoon granulated sugar. In a separate small bowl, whisk together 1 tablespoon corn flour and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min
- 5
Heat 2 tablespoons butter in a large skillet or Dutch oven over medium-high heat. Add the whole or roughly chopped garlic cloves and sauté for 1 to 2 minutes until fragrant and lightly golden. Remove the garlic from the pan and set aside, leaving the butter in the pan.
⏱️ 3 min
- 6
Increase the heat to high. Add the seasoned beef short ribs to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3 to 4 minutes per side until deeply browned and caramelized. Remove the seared beef from the pan and set aside with the garlic.
⏱️ 10 min
- 7
Reduce the heat to medium. Add the diced yellow onion, yellow bell pepper, green bell pepper, and red bell pepper to the same skillet. Sauté for 3 to 5 minutes until the vegetables begin to soften.
⏱️ 5 min
- 8
Carefully pour the 1/4 cup whiskey into the skillet with the vegetables. Immediately ignite the whiskey with a long match or lighter to flambé. Allow the flames to die down completely, about 30 seconds to 1 minute. This step adds a smoky depth of flavor.
⏱️ 2 min
- 9
Pour the prepared sauce mixture (from Step 4, excluding the slurry) into the skillet. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan. Return the seared beef and sautéed garlic to the skillet. Reduce the heat to low, cover, and simmer for 20 to 30 minutes, or until the beef is tender.
⏱️ 30 min
- 10
Uncover the skillet and increase the heat to medium-high. Stir the corn flour slurry (from Step 4) one more time, then gradually whisk it into the simmering sauce. Cook, stirring constantly, for 1 to 2 minutes until the sauce has thickened to your desired consistency.
⏱️ 2 min
- 11
Serve the Golden Garlic Short Ribs immediately, optionally over black charcoal buns or rice cakes. Garnish with fresh herbs if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Garlic Short Ribs
Ingredients
For the Beef
- 2 pounds beef short ribs, cut into 2-inch pieces
- 2 cups soda water
- 1/2 teaspoon black pepper
- 2 tablespoons corn flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, for searing
For the Sauce
- 1 cup water
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon black pepper
- 1 tablespoon granulated sugar
- 1 tablespoon corn flour, for slurry
- 2 tablespoons water, for slurry
For Assembly & Finishing
- 8 garlic cloves, whole or roughly chopped
- 2 tablespoons butter
- 1/2 cup yellow onion, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup whiskey, such as Johnnie Walker Black Label
- 4 black charcoal buns, or rice cakes, for serving, optional
Instructions
- 1
Place the beef short ribs in a large glass dish. Pour the soda water over the ribs, ensuring they are fully submerged. Marinate for 30 minutes at room temperature. This step helps tenderize the meat.
⏱️ 30 min - 2
After marinating, strain off the soda water and pat the beef short ribs thoroughly dry with paper towels. Chop the beef into smaller, bite-sized chunks (about 1-inch pieces).
⏱️ 5 min - 3
In a clean bowl, season the chopped beef with 1/2 teaspoon black pepper, 2 tablespoons corn flour, and 1/2 teaspoon salt. Toss well to ensure the beef pieces are evenly coated. Set aside.
⏱️ 5 min - 4
Prepare the sauce: In a medium bowl, whisk together 1 cup water, 1/4 cup soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1/4 teaspoon black pepper, and 1 tablespoon granulated sugar. In a separate small bowl, whisk together 1 tablespoon corn flour and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min - 5
Heat 2 tablespoons butter in a large skillet or Dutch oven over medium-high heat. Add the whole or roughly chopped garlic cloves and sauté for 1 to 2 minutes until fragrant and lightly golden. Remove the garlic from the pan and set aside, leaving the butter in the pan.
⏱️ 3 min - 6
Increase the heat to high. Add the seasoned beef short ribs to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3 to 4 minutes per side until deeply browned and caramelized. Remove the seared beef from the pan and set aside with the garlic.
⏱️ 10 min - 7
Reduce the heat to medium. Add the diced yellow onion, yellow bell pepper, green bell pepper, and red bell pepper to the same skillet. Sauté for 3 to 5 minutes until the vegetables begin to soften.
⏱️ 5 min - 8
Carefully pour the 1/4 cup whiskey into the skillet with the vegetables. Immediately ignite the whiskey with a long match or lighter to flambé. Allow the flames to die down completely, about 30 seconds to 1 minute. This step adds a smoky depth of flavor.
⏱️ 2 min - 9
Pour the prepared sauce mixture (from Step 4, excluding the slurry) into the skillet. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan. Return the seared beef and sautéed garlic to the skillet. Reduce the heat to low, cover, and simmer for 20 to 30 minutes, or until the beef is tender.
⏱️ 30 min - 10
Uncover the skillet and increase the heat to medium-high. Stir the corn flour slurry (from Step 4) one more time, then gradually whisk it into the simmering sauce. Cook, stirring constantly, for 1 to 2 minutes until the sauce has thickened to your desired consistency.
⏱️ 2 min - 11
Serve the Golden Garlic Short Ribs immediately, optionally over black charcoal buns or rice cakes. Garnish with fresh herbs if desired.
⏱️ 1 min