If you like beef ribs and garlic, try this savory and flavourful garlic slices beef short ribs recipe! These beef ribs are easy and simple to make. This tasty dish goes wonderful with rice or noodles.

You can find this type of beef ribs cuts at your local Chinese or Korean supermarket, since this cut is commonly used in Asian style cooking. Beef short ribs cuts are meatier and comes from the lower portion of the rib cage (short plate ribs).

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如果你喜歡，蒜子和牛仔骨不如試吓，這個簡單容易做又美味，蒜片牛仔骨菜式。
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Category: #BeefRibsRecipe | #牛仔骨 | #蒜片牛仔骨

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▶ Recipe:
Ingredients:
1 lbs beef short ribs (sliced)
8 cloves garlic
1 onion
1 shallot
1 tsp ground black pepper
¼ tsp salt
1 stalk spring onion

Marinade:
1 tbs soy sauce
1 tsp sugar
1 tbs cooking wine
2 tsp cornstarch
A dash of sesame oil
A dash of ground white pepper

Method:
1. Wash and pat dry beef ribs with a paper towel. Cut ribs into sections. Add marinade ingredients and mix well. Let ribs marinade for 30 minutes.

2. Slice garlic and onion. Dice shallot and cut up spring onion.

3. Heat about 1-2 tbs of oil in a pan. In medium high heat and brown both sides of beef short ribs. Cook until 70% cooked. Remove from pan and set aside.

4. Add in garlic slices and let pan fry for about a minute. Add shallots and onion and let cook until onion slightly coloured. Add in beef short ribs, black pepper and salt, stir-fry and mix ingredients together. With lid on, let cook for about 4-6 minutes (depending on thickness and preference of your short ribs). Add in spring onion to finish.

Note:
1. You can find this cut of beef short ribs at your local Chinese or Korean supermarket. When choosing beef ribs, pick the ones that are sliced in around 8-10mm thick. You may also ask your butcher to help slice these for you.

2. Depending on the grade of beef short ribs you get. You might come across a tougher batch. Try using ½ tsp of baking soda and water mixture with every pound of beef to marinate for about 1 hour to soften up the meat. Rinse off baking soda before use.
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▶食譜:
材料:
牛仔骨1磅
蒜肉8粒
洋蔥1個
乾蔥1粒
黑椒粉1茶匙
鹽1/4茶匙
蔥1條切段

醃料:
生抽1湯匙
糖1茶匙
酒1湯匙
生粉2茶匙
麻油少許
胡椒粉各少許

做法:
1. 牛仔骨 洗淨抹乾切件，加入醃料撈勺 醃30分鐘

2. 蒜肉切片 洋蔥切粗條 乾蔥切片

3. 燒熱2湯匙油放入牛仔骨，煎至兩面微黃色取出

4. 加油1湯匙放入蒜片爆香，加乾蔥，洋蔥炒勻，放入牛仔骨 黑椒粉 鹽 賛酒炒勻，加蓋焗煮片刻，灑入蔥段兜勻，即可上碟供食 。

注:
1.您可以在當地的中國或韓國超市找到這種牛仔骨。選擇時8-10mm厚。您也可以要求他幫您切成薄片。

2.根據牛仔骨的等級，可能會買到好韌。嘗試將½茶匙蘇打粉和水混合。與每磅牛肉一起醃製。大約1小時，以使肉變軟。使用前沖洗掉蘇打粉。
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