Pan-Seared Beef Short Ribs with Black Pepper Sauce
Tender beef short ribs pan-fried until golden, then coated in a rich, aromatic black pepper sauce. A restaurant-quality dish ready in under 30 minutes.
Story
Beef short ribs have beautiful marbling that renders into melt-in-your-mouth tenderness when cooked properly. This dish balances the bold heat of black pepper with savory sauce, perfect served over steamed rice or with roasted vegetables.
Ingredients
beef short ribs
1 lb, bone-in, sliced into 1-inch pieces
black pepper sauce
3 tablespoons (Lee Kum Kee or similar brand)
vegetable oil
2 tablespoons
garlic
2 cloves, minced
green onions
2 stalks, sliced for garnish
salt
to taste
Instructions
1
Prepare the beef
Rinse the short ribs under cold water and pat completely dry with paper towels. Cut into roughly 1-inch thick pieces, keeping the bone in for extra flavor. Season lightly with salt.
2
Sear the ribs
Heat oil in a large skillet or wok over medium-high heat until shimmering. Add the short ribs in a single layer—work in batches if needed. Cook without moving for 3-4 minutes until the bottom develops a deep golden crust. Flip and cook another 2-3 minutes until medium-rare to medium (about 5 minutes total per batch).
3
Build the sauce
Push the ribs to the side of the pan. Add minced garlic and stir-fry for 30 seconds until fragrant. Pour in the black pepper sauce and let it bubble gently for 1 minute to thicken slightly.
4
Finish and serve
Toss the short ribs in the sauce until evenly coated. Remove from heat immediately to prevent overcooking. Transfer to a serving plate, garnish with sliced green onions, and serve hot.
