Korean · Dinner
Grilled Marinated Beef Ribs (High-Protein)
Bone-in beef short ribs marinated in soy sauce, pear, garlic and ginger, then grilled over high heat to a charred, caramelized crust. Served alongside black beans and shredded chicken breast tossed with rice vinegar and scallion, delivering a protein-dense Korean barbecue plate.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
606Calories
51.2gProtein
34.6gFat
24.8gCarbs
11.2gSugar
7.6gFiber
1680mgSodium
168mgChol
12.1gSat Fat
930mgPotassium
92mgCalcium
5.1mgIron
2.9mcgVitamin B12
4mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the short ribs dry and score the fatty edges lightly. Mince the garlic, grate the ginger and pear, and thinly slice the scallion.
2
Marinate
Whisk soy sauce, brown sugar, garlic, ginger, pear, sesame oil and black pepper. Coat the ribs, cover and refrigerate for 2 hours.
3
Grill
Heat a grill to high and cook the ribs 3 to 4 minutes per side until charred and deeply caramelized.
4
Rest
Transfer the ribs to a plate, tent loosely with foil and rest for 5 minutes.
5
Plate
Toss black beans and shredded chicken with rice vinegar and half the scallion. Arrange ribs alongside, scatter remaining scallion and sesame seeds, serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g bone-in beef short ribs, flanken-cut
- 6 tbsp6 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp Asian pear (or apple)
- 2 tbsp2 tbsp sesame oil
- 22 scallion
- 1 tsp1 tsp black pepper
- 7 oz100g, about 2/3 of a 15 oz can black bean
- 5.2 oz150g chicken breast, cooked
