Korean-Style Kalbi Short Ribs Low Carb High Protein
Check off ingredients as you shop!
- Beef Shortribs with Fat Trimmed and Bone In, 2 lb
- Brown Sugar, 0.25 cup packed
- Agave Syrup, 0.25 cup
- Reduced Sodium Soy Sauce, 0.5 cup
- Rice Wine, 1 fl oz
- Small Onion, 1 onion
- Minced Garlic, 2 tsp
- Sesame Oil, 1 Tbsp
- Black Pepper, 2 dashes (1/16 tsp)
- Water, 0.25 cup
- Serving Size: 8
- Calories: 270
- Carbs: 15 g
- Fat: 13 g
- Protein: 21 g
- Sodium: 571 mg
- Sugar: 12 g
Put ribs in a gallon ziplock bag. This keeps you from having to touch the ooky raw meat.
Sprinkle tenderizer over beef and mix well to evenly coat.
Meanwhile, start preparing the marinade.
In a bowl, whisk together remaining ingredients.
Add marinade to the ziplock bag, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. I like to massage it all together all squishy.
Refrigerate for at least 4 hours but preferably overnight.
Heat oven broiler to high.
Line a baking pan with foil and place the ribs on them.
Cook for 3 minutes, then flip the ribs over and cook again.
Garnish with thinly sliced green onions, if desired.