Japanese · Dinner
Grilled Short Rib
Bone-in beef short rib marinated in soy sauce, sake, mirin and grated pear, then charred over direct heat until caramelized outside and tender within. Finished with sesame oil, scallion and toasted sesame seeds, served alongside steamed rice and pickled cucumber salad.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
548Calories
37.2gProtein
27.1gFat
34.7gCarbs
13.2gSugar
1.4gFiber
1341mgSodium
127mgChol
10.4gSat Fat
612mgPotassium
49mgCalcium
3.5mgIron
2.3mcgVitamin B12
5.8mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the short rib dry and score the fat edge lightly so it lies flat. Whisk soy sauce, mirin, sake, sugar, grated garlic, ginger and grated pear in a bowl.
2
Marinate
Coat the short rib in the glaze and refrigerate for 60 minutes to absorb flavours.
3
Grill
Heat a grill pan to high and cook the short rib 2 to 3 minutes per side until charred and caramelized with a pink center.
4
Prep
Toss sliced cucumber with rice vinegar and salt; let soften. Slice the rested short rib against the grain and drizzle with sesame oil.
5
Plate
Arrange the short rib with rice, cucumber salad, scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g bone-in beef short rib, cut thin for grilling
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 4 tbsp4 tbsp pear
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1 1/3 cup220g cooked white rice
- 4 oz114g cucumber
- 2 tsp2 tsp rice vinegar
- pinch of salt
