Korean · Dinner
Korean Grilled Beef Ribs
Bone-in beef short ribs are butterflied and scored, then marinated in soy sauce, sugar, garlic, ginger, sesame oil and Asian pear before charring quickly over high grill heat. The result is caramelized, smoky-sweet meat served with steamed rice, scallions and sesame seeds.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
597Calories
41.8gProtein
30.1gFat
38.1gCarbs
15.9gSugar
1.8gFiber
1685mgSodium
142mgChol
11.5gSat Fat
668mgPotassium
64mgCalcium
4.1mgIron
2.7mcgVitamin B12
4.4mgVitamin C
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Butterfly the beef short ribs across the bone into a long thin strip about 1/2 inch thick, then score lightly against the grain on both sides.
2
Whisk together soy sauce, brown sugar, Asian pear, garlic, ginger, sesame oil, mirin, onion and black pepper until sugar dissolves.
3
Submerge the ribs in marinade, cover and refrigerate 4 hours, turning once.
4
Preheat grill to high heat and cook ribs 3 to 4 minutes per side until edges char and centre stays faintly pink.
5
Rest the ribs 3 minutes, then slice between bones and mound over steamed rice, scattering with scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 oz625g, LA-cut bone-in beef short ribs
- 1/2 cup120ml soy sauce
- 4 tbsp4 tbsp brown sugar
- 11 Asian pear
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger
- 2 tbsp2 tbsp sesame oil
- 2 tbsp2 tbsp mirin
- 11 scallion, plus extra for garnish
- 2 tsp2 tsp sesame seeds
- 11 onion
- black pepper, a pinch
- 1 1/3 cup220g white rice, cooked, to serve
