Grilled Korean BBQ Short Ribs
Thin-cut short ribs soak up a sweet-savory marinade before a quick char over high heat.
Dietary
Dairy free, Nut free
Allergens
Soy, Sesame, Red meat, Wheat
LA-style flanken-cut short ribs are marinated in a soy, garlic, and pear mixture that tenderizes the meat and builds deep caramelized flavor on the grill. Ready in minutes over hot coals, these ribs develop a lacquered, slightly sticky crust while staying juicy inside. Serve with steamed rice and lettuce wraps for a classic Korean barbecue spread.
Ingredients
- 2 1/2 pounds flanken-cut beef short ribs, about 1/3-inch thick
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/2 cup Asian pear, peeled and grated
- 1/4 cup yellow onion, grated
- 2 tablespoons garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons toasted sesame oil
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1/4 teaspoon black pepper
- 2 scallions, thinly sliced, plus more for garnish
- 1 tablespoon sesame seeds, for garnish
Method
-
Place the short ribs in a large bowl or dish and cover with cold water; let soak 10 minutes to draw out excess blood, then drain and pat dry with paper towels.
-
In a bowl, whisk together the soy sauce, brown sugar, grated pear, grated onion, garlic, ginger, sesame oil, mirin, rice vinegar, and black pepper until the sugar dissolves.
-
Add the short ribs to the marinade, turning to coat each piece thoroughly. Cover and refrigerate at least 4 hours, preferably overnight.
-
Remove the ribs from the refrigerator 20 minutes before grilling to take the chill off, and preheat a grill to high heat (450 to 500°F).
-
Shake excess marinade off the ribs and arrange them on the hot grill grates in a single layer.
-
Grill the ribs for 2 to 3 minutes per side, until well charred at the edges and cooked to medium, flipping once with tongs.
-
Transfer the ribs to a platter and let rest 5 minutes before cutting between the bones into individual pieces.
-
Garnish with sliced scallions and sesame seeds before serving.
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Grilled Korean BBQ Short Ribs
LA-style flanken-cut short ribs are marinated in a soy, garlic, and pear mixture that tenderizes the meat and builds deep caramelized flavor on the grill. Ready in minutes over hot coals, these ribs develop a lacquered, slightly sticky crust while staying juicy inside. Serve with steamed rice and lettuce wraps for a classic Korean barbecue spread.
4 hr 30 min 4 servings 480 cal
Ingredients
- 2 1/2 pounds flanken-cut beef short ribs, about 1/3-inch thick
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/2 cup Asian pear, peeled and grated
- 1/4 cup yellow onion, grated
- 2 tablespoons garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons toasted sesame oil
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1/4 teaspoon black pepper
- 2 scallions, thinly sliced, plus more for garnish
- 1 tablespoon sesame seeds, for garnish
Method
- 1
Place the short ribs in a large bowl or dish and cover with cold water; let soak 10 minutes to draw out excess blood, then drain and pat dry with paper towels.
- 2
In a bowl, whisk together the soy sauce, brown sugar, grated pear, grated onion, garlic, ginger, sesame oil, mirin, rice vinegar, and black pepper until the sugar dissolves.
- 3
Add the short ribs to the marinade, turning to coat each piece thoroughly. Cover and refrigerate at least 4 hours, preferably overnight.
- 4
Remove the ribs from the refrigerator 20 minutes before grilling to take the chill off, and preheat a grill to high heat (450 to 500°F).
- 5
Shake excess marinade off the ribs and arrange them on the hot grill grates in a single layer.
- 6
Grill the ribs for 2 to 3 minutes per side, until well charred at the edges and cooked to medium, flipping once with tongs.
- 7
Transfer the ribs to a platter and let rest 5 minutes before cutting between the bones into individual pieces.
- 8
Garnish with sliced scallions and sesame seeds before serving.
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