Best Grilled Short Ribs And Scallions Korean Style Recipes

Korean-Style Grilled Beef Short Ribs and Scallions image

Yield Serves 6

Number Of Ingredients 10

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.

Grilled Short Ribs and Scallions - Korean-Style image

Provided by Kathy D @LifeIsGoodkd

Categories Beef

Number Of Ingredients 10

6 1/2- to 2-inch thick beef short ribs, meaty side trimmed of excess fat
6 clove(s) garlic, minced
1/2 cup(s) low-sodium soy sauce
2-3 tablespoon(s) asian sesame oil
3 tablespoon(s) sugar
2 teaspoon(s) minced peeled fresh ginger
2 teaspoon(s) distilled vinegar
2 teaspoon(s) sesame seeds
1 teaspoon(s) freshly ground black pepper
18 scallions, trimmed

Steps:

Prep the ribs by cutting through the meaty side of each short rib to the bone at 1/2-inch intervals (leave the meat attached to the bone).
In a bowl, whisk together the rest of the ingredients, with the exception of the scallions. Douse each rib completely with the marinade and put them into a large Ziploc bag.
Add the scallions, and any of the remaining marinade, to the bag and seal it - pressing out any excess air. Put the ribs into the fridge and marinate overnight, turning the bag occasionally.
Prep your grill. Remove the ribs from your marinade, letting the excess drip off. Grill the ribs, meaty side down, on an oiled rack set about 5 to 6 inches over the heat source for approx. 8 minutes. Turn the ribs over and grill for another 6 minutes more for medium-rare. Remove the scallions from the marinade and grill them up, turning occasionally, for approx. 4 minutes, or until just browned.
Enjoy the ribs with the grilled scallions!