Based on this YouTube video's total view count of 288K views and industry-standard rates, the estimated total earning is $202 - $577 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore Short ribs Korean-style but with Caribbean flavors with 288,598 views, 11,014 likes, and 523 comments. Experience the impact of this video content that has captured audience attention.

Click here to pre-order your "Summon forth the upside-down bear" shirt (available 14 days from the posting of this video): https://www.bonfire.com/upside-down-bear Thanks to Andrea Hickey for another great design: http://www.andreaghickey.com/ ***RECIPE, SERVES 4-6 PEOPLE*** 3-5 lb (1.4-2.3 kg) beef short ribs, either flanken cut or English cut 6 limes 3-4 garlic cloves, peeled and chopped 1 teaspoon onion powder 1 teaspoon ground cumin 2 teaspoons dried oregano 1 teaspoon mustard powder salt pepper 2-4 fresh red chiles, thinly sliced 2-4 shallots, thinly sliced a couple bunches of any dark, leafy green, washed and roughly chopped (optional side) honey olive oil fresh cilantro rice for side If using English-cut short ribs, butterfly them per the video. If using flanken cut, consider washing them in a bowl of water to get off any bone fragments. Juice the limes in a large container and stir in the garlic, onion powder, cumin, oregano, mustard powder, some fresh ground pepper and about 2 teaspoons salt. Put in the meat, and top it off with enough water to get the meat submerged. Make sure everything is well-mixed. Cover and marinate overnight. Remove the meat from the marinade (save the marinade) and blot it dry. Coat a large pan on medium-high heat with olive oil and cook the meat until brown on both sides and the inside appears cooked to your liking. (Short ribs can be cooked all the way through, but I cooked these until pink inside, which I judged by waiting to see pink juice surfacing on the meat.) Remove the meat, and put in the shallots and the greens. Deglaze the pan with a splash of the reserved marinade. Stir in a big squeeze of honey to taste. Cook until just wilted and tender. Serve the greens on the side with rice. Put the ribs on the plate and top them with more honey, some sliced chiles and cilantro leaves.

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