Korean · Dinner
Korean Grilled Short Ribs (Keto)
Bone-in beef short ribs marinated in soy sauce, sesame oil, garlic and ginger with erythritol and rice vinegar, then grilled over high heat until charred. The glaze is thickened with xanthan gum to stay low-carb while preserving the smoky, savory-sweet Korean barbecue character. Served with grilled scallion and sesame seeds.
$8
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
548Calories
27.1gProtein
42.1gFat
8.6gCarbs
3.7gSugar
1.8gFiber
1338mgSodium
103mgChol
16.9gSat Fat
430mgPotassium
58mgCalcium
2.9mgIron
2.3mcgVitamin B12
3.1mgVitamin C
gluten-free-adaptable
low-carb
keto
Instructions
1
Prep
Pat the short ribs dry and score the fatty edges lightly with a knife to help the marinade penetrate.
2
Build
Whisk together soy sauce, sesame oil, garlic, ginger, erythritol, rice vinegar, and grated onion until combined.
3
Marinate
Submerge the ribs in the marinade, cover, and refrigerate for 60 minutes.
4
Grill
Heat a grill to high and cook the ribs 3 to 4 minutes per side until deeply charred and cooked through.
5
Reduce
Pour leftover marinade into a saucepan, whisk in xanthan gum, and simmer 2 to 3 minutes until thickened.
6
Plate
Arrange the ribs on a plate, spoon the glaze over top, and scatter with scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g bone-in beef short ribs, cut flanken-style
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp erythritol
- 2 tbsp2 tbsp rice vinegar
- 11 onion
- 1/2 tsp1/2 tsp xanthan gum
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp black pepper
