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Korean-Style Kalbi Short Ribs Low Carb High Protein

Phase 4        Beginner

Kindly Submitted by

Two Sleevers

Korean-Style Kalbi Short Ribs Low Carb High Protein

Ingredients

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  • 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

Nutritional Info

  • Serving Size: 8
  • Calories: 270
  • Carbs: 15 g
  • Fat: 13 g
  • Protein: 21 g
  • Sodium: 571 mg
  • Sugar: 12 g

Directions

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.

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