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Korean Barbecue Short Ribs
Korean Barbecue Short Ribs

Korean Barbecue Short Ribs

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Cook Minutes 2 Hr 30 Min
Prep : 30 Min Cook: 2 Hr
You've heard how good Korean BBQ short ribs are—and now you can make them at home in your Dutch oven or skillet.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 lb. (1.4 kg) beef short ribs
1/4 cup Kraft Zesty Italian Dressing, divided
1 lb. (450 g) carrots, peeled, cut into 2-inch lengths
1-3/4 cups 25%-less-sodium beef broth
1/4 cup Kraft Original BBQ Sauce
Zest and juice from 1 orange, divided
2 Tbsp. flour
2 Tbsp. honey
6 arbol chiles, stemmed
2 Tbsp. reduced-sodium soy sauce
4 cups hot cooked long-grain white rice
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Step 1
Cook ribs in 2 Tbsp. dressing in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until evenly browned on both sides. Remove ribs from pan; cover to keep warm. Add remaining dressing and carrots to pan; cook and stir 5 to 8 min. or until carrots are evenly browned. Remove from pan.
Step 2
Beat broth, barbecue sauce, orange juice, flour and honey with whisk until blended; set aside. Return ribs to pan. Add chiles; cook and stir on medium heat 2 min. Add broth mixture; stir. Bring to boil; cover. Simmer on low heat 1-1/2 hours. Add carrots; simmer 30 min. or until ribs and carrots are tender.
Step 3
Remove ribs, carrots and chiles from sauce; discard chiles. Skim and discard excess fat from sauce. Stir soy sauce and orange zest into sauce.
Step 4
Serve ribs, carrots and sauce over rice.
Kraft Kitchen Tips!
Food Facts
Arbol chiles are dried red chiles that are quite hot. Dried pequin or cayenne peppers can be substituted. For less heat, use fewer chiles.
Cooking Know-How
Beef short ribs are rectangles of beef that are about 3 inches by 2 inches. Short ribs consist of layers of fat and meat and contain pieces of the rib bone.
Make Ahead
This hearty dish can be prepared ahead of time. Cool, then refrigerate up to 2 days. Reheat ribs and sauce in the oven or on the stove top just before serving.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 5 g
25 %
Cholesterol 55 mg
Sodium 630 mg
26 %
Carbohydrate 55 g
Fibre 3 g
Sugars 17 g
Protein 28 g
Vitamin A
120 %
Vitamin C
100 %
6 %
25 %
6 servings, 1/6 recipe (360 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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