Sake-Marinated Beef Ribs
This recipe is the Japanese alternative to Korean galbi, using a light and savory sake marinade for tender, juicy beef ribs. These short ribs are made with a Japanese sake marinade. The sake gives the ribs a rich, savory flavor that pairs perfectly with beef. When roasted in the oven, the ribs become juicy and tender and absorb the flavors of the spices like turmeric.
Servings 4 people
Cost $25+
Ingredients
- 8 pounds meaty beef short ribs cut crosswise into 2-inch lengths
- 3 cups sake rice wine
- 2 large onions thinly sliced
- 2 medium carrots finely chopped
- 1 celery rib finely chopped
- 24 green olives pitted
- 1 tbsp ground coriander
- 1 tsp minced garlic
- 1 tsp finely grated ginger
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1/2 tsp cayenne pepper
- 1 pinch saffron threads
- salt and freshly ground white pepper
- 2 cups short-grain rice about 14 ounces
- 2 tbsp soy sauce Optional
- 2 tbsp chopped flat-leaf parsley
Instructions
- Spread the ribs in an even layer in a large glass or ceramic baking dish. Pour 2 cups of the sake over the ribs, cover, and let marinate overnight in the refrigerator.
- Preheat the oven to 350°.
- Drain the ribs. In a large roasting pan, toss the ribs with the onions, carrots, celery, olives, coriander, garlic, ginger, turmeric, curry powder, cayenne, saffron, and the remaining 1 cup of sake; season with salt and white pepper.
- Cover with foil and roast, turning the ribs halfway through cooking for about 3 hours or until the meat is very tender; skim the fat occasionally. Season with salt and pepper.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the rice and boil over moderate heat until tender, about 17 minutes.
- Drain the rice and return it to the saucepan. Stir in the soy sauce.
- Spoon the rice into 4 bowls. Spoon the short ribs and sauce over the rice, garnish with the parsley and serve.
