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    Easy Sweet & Savory Korean BBQ Grilled Beef Short Ribs




    -shortribs-jpg

    I just made this recipe over the weekend and OH MY GAWD it is the best!!! I made the marinade and tossed the ribs in and then straight to the freezer since we were going out of town later and planned on bringing them. I put them in the ice chest still frozen and let them thaw in there and soak in the marinade for 3 days. EVERYONE loved them! Only thing I did diff was use a whole bunch of green onions chopped up small in place of the yellow onion. (forgot to buy one) I also added a small dash of cayenne pepper just because. We didnt serve on the lettuce tho, just ate them up as is.

    Ingredients:
    Marinade:
    3 lbs beef short ribs (Flanken style or Korean style)
    1 cup sugar
    1 cup water
    1 cup soy sauce
    2 tablespoons sesame oil
    1 yellow onion, halved and sliced
    4 garlic cloves, minced
    2 tablespoons toasted sesame seeds
    2 scallions, chopped

    Serving idea:
    1 head red leaf lettuce, washed (optional)
    3 scallions, sliced lengthwise (optional)
    1 tablespoon red pepper flakes (optional)
    1 tablespoon sesame oil (optional)
    1/4 cup hot bean paste (optional) or 1/4 cup chili paste (optional)

    Directions:
    1 Rinse short ribs under the faucet to get rid of loose bone bits. Soak the short ribs in water for 10 minutes to drain out some of the blood. They can be soaked in a roasting pan, ziploc bag, or large bowl--- whatever container you would like to use for marinating.
    2 In your marinating container, combine sugar, water, soy sauce, sesame oil, onion, garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as much as possible, but it will likely not become totally dissolved.
    3 Lay rib pieces in the marinade, dispersing onion slices between and on top of the meat and submerging the meat as much as possible.
    4 Let the beef marinate in the refrigerator at least 30 minutes, and ideally overnight.
    5 On medium high heat, grill the short ribs 5-7 minutes on each side until the meat is cooked medium-well and the bones do not bleed. In my opinion, this particular dish is best with a bit of burnt edges and near-well-doneness.
    6 Serve with rice.
    7 Alternatively, add extra flair! Wash and break off whole leaves of red lettuce and place on a serving plate (note: red lettuce is not actually red and is widely available in grocery stores). In a small bowl, toss long thin slices of scallion with sesame oil and red pepper flakes. Serve short ribs cut into thirds or about 1 inch squares (kitchen shears work best). In a small dish, place spicy bean paste or hot sauce. To assemble, wrap each piece of meat in a red lettuce leaf with scallion mixture and a dot of the spicy sauce.
    Last edited by bullmama; 01-26-2014 at 09:17 PM.

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