Vietnamese · Dinner
Grilled Beef Ribs with Chili Lime
Bone-in beef short ribs marinated in fish sauce, lime juice, garlic and chili, then grilled over high heat until charred at the edges and juicy inside. Finished with lime, fresh herbs and a chili-lime dipping sauce, served with steamed jasmine rice.
$7
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
488Calories
38.7gProtein
20.4gFat
34.6gCarbs
9.8gSugar
1.5gFiber
1486mgSodium
94mgChol
7.7gSat Fat
552mgPotassium
48mgCalcium
3.4mgIron
2.1mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
sweet-heat
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat the beef short ribs dry and place in a shallow dish. Mince the garlic, thinly slice the chili, chop the cilantro and scallion.
2
Marinate
Whisk together fish sauce, lime juice, garlic, half the chili, brown sugar and black pepper. Pour over ribs, turn to coat, cover and refrigerate 60 minutes.
3
Grill
Heat a grill or grill pan to high, brush with vegetable oil. Grill the ribs 5 to 6 minutes per side until deeply charred and internal juices run clear when pierced.
4
Plate
Rest the ribs 5 minutes, slice between the bones, arrange over jasmine rice, scatter with remaining chili, cilantro and scallion, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz397g, bone-in beef short ribs
- 3 tbsp3 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 4 cloves4 cloves garlic
- 22 fresh red chili
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp vegetable oil
- 1/2 cup70g jasmine rice, dry, steamed for serving
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp scallion
- 22 lime wedge for serving
- 1 tsp1 tsp black pepper
