Vietnamese · Dinner
Grilled Beef Short Ribs with Lemongrass
Bone-in beef short ribs marinated in lemongrass, garlic, fish sauce and caramelized sugar, then grilled over high heat until charred at the edges and juicy inside. Served with steamed jasmine rice, pickled carrot and daikon, and a squeeze of lime for a smoky, sweet-savoury Vietnamese barbecue plate.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
687Calories
42.2gProtein
32.8gFat
58.1gCarbs
28.1gSugar
2.6gFiber
2051mgSodium
120mgChol
11.9gSat Fat
868mgPotassium
88mgCalcium
4.7mgIron
2.8mcgVitamin B12
14mgVitamin C
protein-rich
sweet-heat
hidden-gems
Instructions
1
Prep
Mince the lemongrass, garlic, and shallot. Whisk together with fish sauce, brown sugar, honey, soy sauce, oil, and black pepper into a thick paste.
2
Marinate
Rub the paste over the short ribs in a shallow dish, cover, and refrigerate 2 hours until the lemongrass and fish sauce penetrate the meat.
3
Wait
Toss the julienned carrot and daikon with rice vinegar and a pinch of sugar; let sit 20 minutes until crisp-tender and lightly pickled.
4
Grill
Sear the short ribs on a hot grill over high heat 3 minutes per side, watching closely as the sugar chars quickly and can burn unattended.
5
Grill
Move to a cooler part of the grill and cook over medium-high heat 3 minutes more, turning once, until edges are deeply charred and center is still pink.
6
Wait
Transfer the ribs to a plate and rest 5 minutes so juices settle back into the meat.
7
Plate
Mound the jasmine rice on a plate, arrange the sliced short ribs alongside, top with the pickled carrot and daikon, scatter over the sliced scallion, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g bone-in beef short ribs, flanken-style cut
- 44 stalks lemongrass, tender inner part only
- 6 cloves6 cloves garlic
- 22 shallot
- 4 tbsp4 tbsp fish sauce
- 4 tbsp4 tbsp brown sugar
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp black pepper
- 5.2 oz150g cooked jasmine rice
- 2 oz56g carrot, julienned
- 2 oz56g daikon, julienned
- 22 lime wedge
- 22 scallion
