Description
This recipe offers succulent, tender beef rib tips with a sweet and spicy gochujang glaze, perfect for a hearty, homemade meal on busy weeknights.
Ingredients
- 1.5 kg beef rib tips, cut into 5–7 cm pieces
- 1 Tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp sea salt
- 30 ml olive oil
- 500 ml beef broth
- 200 g gochujang (Korean chili paste)
- 120 ml maple syrup
- 60 ml rice vinegar
- 60 ml soy sauce or tamari
- 15 g fresh ginger, grated
- 3 cloves garlic, minced
- 15 ml sesame oil
- 15 ml cornstarch
- 30 ml cold water
Instructions
- Preheat Oven and Prep Ribs: Preheat your oven to 160°C (325°F). Pat the beef rib tips thoroughly dry with paper towels.
- Season the Ribs: In a large bowl, toss the rib tips with smoked paprika, garlic powder, onion powder, black pepper, and sea salt until evenly coated. Massage the spice rub into the meat and let sit at room temperature for 15 minutes.
- Sear the Ribs: Heat olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the seasoned rib tips in batches until deeply browned on all sides, about 3-4 minutes per side. Remove seared rib tips and set aside.
- Braise the Ribs: Return all seared rib tips to the Dutch oven. Pour in the beef broth. Bring the liquid to a gentle simmer, then cover tightly with its lid. Transfer to your preheated oven and braise for 2.5 to 3 hours, or until the rib tips are incredibly fork-tender.
- Prepare the Glaze: While the rib tips braise, combine gochujang, maple syrup, rice vinegar, soy sauce, grated ginger, minced garlic, and sesame oil in a medium saucepan. Bring to a gentle simmer over medium heat, whisking occasionally until fragrant.
- Thicken the Glaze: In a small bowl, whisk together cornstarch and cold water to create a smooth slurry. Pour the slurry into the simmering glaze, whisking continuously for 1-2 minutes until the glaze visibly thickens. Remove from heat.
- Glaze and Caramelize: Once rib tips are tender, remove them from the Dutch oven (discarding braising liquid). Arrange in a single layer on a foil-lined baking sheet. Generously brush the prepared gochujang glaze over all sides. Return to the oven (or place under a broiler) for 5-7 minutes, turning once, until the glaze is caramelized, sticky, and glossy.
- Rest and Serve: Remove from oven and let the glazed rib tips rest for 5 minutes before serving.
Notes
Pat rib tips dry for best crust; do not rush braising time for tenderness. For dietary options, use sugar-free maple syrup or gluten-free tamari. Vary cooking methods with stovetop, Instant Pot, grill, or air fryer. Avoid over-saucing too early to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 190 minutes
- Category: Main Course
- Method: Braising, Roasting
- Cuisine: Korean-American
Nutrition
- Serving Size: 250 g
- Calories: 1100 calories
- Sugar: 23 g
- Sodium: 1400 mg
- Fat: 70 g
- Saturated Fat: 32 g
- Unsaturated Fat: 38 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 200 mg