Sweet & Savory BBQ Beef Rice Content

Beef rice has always been a staple at Majordōmo as a part of the Whole Plate Short Rib meal. After slicing the short rib off the bone tableside, the team takes the rest of the meat back to the kitchen for beef fat rice. In this home kitchen–friendly version, we roast short ribs (or any beef ribs) with our Momofuku Sweet & Savory Korean BBQ Sauce until they are tender, then we stir them into a rice made with those beef drippings. Don’t skip the fresh lemon or the scallions—they help cut through the heartiness of the beef rice.

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Heat oven to 325°F.

Season beef ribs with Kosher salt and toss with 1 cup of Momofuku Sweet & Savory Korean BBQ Sauce. Let them marinate for up to 6 hours in the refrigerator. (Or, if you’re pressed for time, let them sit on the counter for 30 minutes instead.) Wrap tightly with foil, then roast on a sheet pan for 2½ hours, until the meat is completely tender. (Be sure there aren’t any holes in your foil—we’ll be using the rendered fat for the rice, so you don’t want it to leak out.)

Remove the short ribs from the oven and let them cool. (You can do this in advance and refrigerate, just lightly reheat them before moving onto the rice.) Carefully unwrap the short ribs, then transfer the rendered fat and jus to a measuring cup. (You should have about 1 cup.)

Heat oil over medium heat in a large pot with a heavy lid, then add onions, season with Kosher salt, and cook for 5 minutes until they are softening. Add garlic and cook for another 3 minutes, then stir in rice and season with more Kosher salt and cook for another 2 minutes. Add 3 cups of water, the reserved beef fat, and bring the mixture to a boil. Let it boil for 1 minute, then cover and reduce to low and let it simmer for 20 minutes. Turn off heat and let it rest for 15 more minutes.

Pull beef apart using a fork, then toss with 2 tablespoons of Momofuku Sweet & Savory Korean BBQ Sauce and season again with Kosher salt, if needed.

Pile meat on top of the cooked rice, squeeze a fresh lemon on top of everything, and top with sliced scallions. Toss before serving.