FREE Same Day Delivery Anywhere in Simcoe County on orders placed before 2pm M-F

Grilled Korean Boneless Beef Short Ribs

Description

We've marinated our boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sautéed mushrooms; King, Shitake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty!

(Pictured here with Roasted Garlic Smashed Potatoes, Roasted Vegetable Medley and that are sold separately, and a trio of mushrooms)

Heating Instructions

Recommended Finishing Steps

  • Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch.
  • Pour pouch contents, including short ribs and mushrooms into a small saucepan. Bring to a boil. Reduce by half or until desired thickness has been achieved.
  • Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce and spoon the mushrooms over top.

Grilled Korean Boneless Beef Short Ribs

Product form

Free Same Day Delivery  Anywhere in Simcoe County on orders placed before 3pm (Monday - Friday)

$24.00

      Description

      We've marinated our boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sautéed mushrooms; King, Shitake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty!

      (Pictured here with Roasted Garlic Smashed Potatoes, Roasted Vegetable Medley and that are sold separately, and a trio of mushrooms)

      Heating Instructions

      Recommended Finishing Steps

      • Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch.
      • Pour pouch contents, including short ribs and mushrooms into a small saucepan. Bring to a boil. Reduce by half or until desired thickness has been achieved.
      • Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce and spoon the mushrooms over top.

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