Gangnam-Style Braised Short Ribs

Gangnam-Style Braised Short Ribs

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  • 2-3 lbs. short ribs
  • salt and pepper, to taste
  • 3/4 cup Soy Vay® Veri Veri Teriyaki®
  • 1 cup beef broth
  • 2 scallions, for garnish
  • 1 Tbsp. sesame seeds (for garnish)


  • 1.
    Cut the meat between the bones to separate the ribs.
  • 2.
    Score the meaty side of each rib and season liberally with salt and pepper.
  • 3.
    In a large resealable bag, toss the ribs with the Veri Veri Teriyaki sauce, coating the meat completely.
  • 4.
    Remove as much air as possible from the bag, seal, and marinate in the fridge for at least 4 hours or overnight for more flavor.
  • 5.
    Thinly slice the scallions.


  • 1.
    Pour the ribs and marinade into a medium size stockpot.
  • 2.
    Add the broth. The liquid should come about halfway up the sides of the meat. You can add more broth if necessary.
  • 3.
    Bring to a boil then lower heat to a simmer and cover.
  • 4.
    Cook the ribs on low heat for 2 hours, moving the meat around occasionally, until it's tender.
  • 5.
    Remove ribs from the pot and set aside.
  • 6.
    Using a ladle, skim as much fat off the top of the remaining sauce as possible.
  • 7.
    Bring it to a boil, stirring often. Cook until the sauce is slightly reduced, about 10 minutes.
  • 8.
    Season to taste with salt and pepper.
  • 9.
    Pour the finished sauce over the ribs and garnish with the scallions and sesame seeds.
  • 10.
    Serve immediately.



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