I’m a huge fan of Dutch ovens, so naturally, I’m going to use one for this recipe. The wrought iron heats so fast, and really retains heat well. It’s perfect for slow cooking and, like I’m about to do here, the occasional quicker cooking.
First things first, let’s get the ingredients down for both the braised short ribs and the lime crema. Obviously, the fixings I’ll mention are optional and you can use whatever fixings you like (note: bok choy is tasty with this too).
Oven temp for warming tortillas: 200
Korean BBQ Short Ribs:
4 short ribs, with or without bone, cut into smaller chunks
(aim for a medallion; you want them thinner and wider, not thick)
4 garlic cloves, chopped
1 tbsp. sugar
1/3 cup at sauce
1/3 cup Worcestershire sauce
1/4 cup rice vinegar
1/4 cup water
2 tbsp. canola oil
1 tbsp. olive oil
2 tbsp. sesame seeds
Tsp. Sriracha chili sauce
1/2 tsp. ground black pepper
On a burner, start Dutch oven at med-hi heat, (I used 7, my stovetop has a total of 10) lowering once the meat has browned for a bit and the sauce is boiling. I feel like I should mention that when you cut the meat, you should take it off the bone if your ribs have them. The sauce should cover the meat, but the meat should not float. As the meat cooks, let it do so for about an hour. Watch the meat, stirring occasionally, just to make sure nothing sticks to the bottom. Eventually, the meat will turn a deeper brown, resembling a caramelized coating, (though it’s really not).
While the meat is cooking, chop your fixings. We used tomatoes (diced), yellow onion (raw), romaine lettuce (sliced into thin strips), and shredded mozzarella cheese. You’ll see them in the picture of the whole table spread below.
Though the crema is really a quick and easy sauce to make, I prefer to have all my prep work done as soon as possible. Anyway, onto this lime crema…
So, my crema didn’t turn out as I’d hoped: it was a bit runnier than I expected. That being said, it had a ton of flavor, and I did not use a jalapeño (which I saw recommended in a number of recipes). Here’s what I used.
2/3-1 whole bundle cilantro
8oz. Sour Cream
Juice of 1-2 limes, to taste
Kosher salt, to taste (I used about 1/2 tsp.)
Blend, in either a juicer or blender (I used a Cuisinart hand blender), together the cilantro and sour cream. Do this until the blend is smooth, and then add the lime juice. Don’t use fake lime juice, it’s way too apparent in something so simple. Once you’ve added the lime juice, taste the sauce and add salt and more juice to taste. Then, voila! You’re done.
It was delicious…in fact, I think I’ll make it again tomorrow!