Best Grilled Korean Style Beef Short Ribs Recipes

GRILLED KOREAN-STYLE BEEF SHORT RIBS

Grilled Korean-Style Beef Short Ribs image

Go talk to your friendly neighborhood butcher, tell them you want some flanken-style beef short ribs, and give this great grill technique a try.

Provided by Chef John

Categories World Cuisine Recipes Asian Korean

Time 10h20m

Yield 4

Number Of Ingredients 12

Ingredients

1 large Asian pear, peeled, cored and sliced
⅓ cup sherry wine
⅓ cup soy sauce
¼ cup rice vinegar
⅛ cup brown sugar
3 cloves garlic, peeled
5 slices fresh ginger, peeled and thinly sliced
1 tablespoon hoisin sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 teaspoon sesame oil
4 pounds beef short ribs, trimmed
1 chopped green onion for garnish

Steps:

Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 1053.7 calories, Carbohydrate 24.1 g, Cholesterol 186.5 mg, Fat 85.3 g, Fiber 3 g, Protein 44.8 g, SaturatedFat 35.7 g, Sodium 1521.6 mg, Sugar 14 g

KOREAN-STYLE GRILLED BEEF SHORT RIBS AND SCALLIONS

Korean-Style Grilled Beef Short Ribs and Scallions image

Categories Garlic Ginger Onion Marinate Backyard BBQ Beef Rib Summer Grill Grill/Barbecue Sesame Soy Sauce Gourmet

Yield Serves 6

Number Of Ingredients 10

Ingredients

six 1 1/2- to 2-inch-thick beef short ribs, trimmed of excess fat on the meat side
5 garlic cloves, forced through a garlic press or minced
1/2 cup soy sauce
3 tablespoons Oriental sesame oil
2 teaspoons minced fresh gingerroot
3 tablespoons sugar
2 teaspoons distilled white vinegar
2 teaspoons sesame seeds
1 teaspoon freshly ground black pepper
18 scallions, trimmed

Steps:

Cut through the meaty side of each short rib to the bone at 1/2-inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic, the soy sauce, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper and coat each rib thoroughly with the marinade, transferring the ribs as they are coated to a large resealable plastic bag. Add the scallions and any remaining marinade to the bag, seal the bag, and let the mixture marinate, chilled, turning the bag occasionally, overnight.
Grill the ribs, the marinade discarded, meaty side down, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes, turn them, and grill them for 6 minutes more for medium-rare meat. Grill the scallions, turning them occasionally, for 4 minutes, or until they are just browned.