Tonight we had Korean short rib for dinner. The beef short rib steaks were about $4.70 and there were 3 foot long strips, which turned out to be just enough for two people.
First, we cut them up into 1 rib sections qhich had between an inch to 2 inches of meat. These bones were cut pretty thin, about half an inch thick.
Then we seared the ribs in a hot pan with some olive oil and then into our giant white dish which we put into the hot oven at 350 F with a half inch or less of water.
We baked this, with the lid on, for 20 minutes then put in sliced carrots, and covered everything with salt and pepper.
After 1 hour total cooking time in the oven, the ribs were nearly done and the meat could be cut with a spoon with a little force.
We took them out at this point and let them rest for 10 or 15 minutes while we prepared the culiflower and the sauce.
We cut half a head of cauliflower into 1 inch or smaller cubes and put them into our pan we fried the ribs in earlier with barely enough water to cover and salt and let simmer for ~10 minutes.
The sauce for the ribs was just a bit of soy sauce, sesame oil and finely grated ginger and garlic with a bit of pepper sauce in a bowl. Poured the contents over the ribs, flipped the ribs over, which were nicely browned on the top side, and baked for about 15 minutes more.
The ribs were served with the carrots and sauce over a small helping of rice with the cauliflower on the side.
The cauliflower was nearly the best part. The ribs were perfectly tender and had just enough flavour from the sauce. The carrots paired well with the ribs. It was said it was a bit like a Sunday dinner.