👥8 people
⏲️3h 0m
🕐20m
🍽️main meal
>A marinade is a great way to flavor ribs.
Ingredients
- For the Ribs:
- 26 ounces bone in beef short ribs
- 1 ½ cups pomegranate juice
- ¼ cup soy sauce
- ¼ cup white sugar
- ½ cup rice wine vinegar
- ½ cup sesame oil
- 6 each garlic cloves
- 1 each white onion
- For the Fried Rice:
- 6 ounces jasmine rice (cooked)
- 1 each white onion (diced)
- 4 ounces bok choy (cut)
- 1 each red pepper (diced)
- 2 each portabello mushroom (diced)
- ¼ cup sesame oil
- For Garnish:
- 1 bunch green onion (thinly sliced)
Method
- For the Short Ribs; In a blender combine pomegranate juice, soy sauce, white sugar, rice wine vinegar, sesame oil, garlic cloves, and onion. Blend until smooth. The marinade will have some texture due to the onion and garlic. Once blended, toss short ribs in a bowl with the marinade making sure to fully coat them then wrap with film, and allow to marinade for at least 2 to 3 hours. Once short ribs are marinated, strain excess liquid from them and reserve for the fried rice. Preheat Egg to 400 degrees Fahrenheit and set up for direct cooking. Once the grill is ready, grill the short ribs on each side for about 3 minutes or until they firm up. Be careful not to let them burn due to the sugar in the marinade. Once cooked, set aside.
- For the Fried Rice; Setup an Egg for indirect cooking with a heavy bottom pan at 400 degrees Fahrenheit. Once pan is hot, combine sesame oil, onion, peppers, and mushroom in pan and cook. After a few minutes, add in rice and stir fry for about 3 minutes. Add in reserved marinade and season with salt and pepper. Once stir fry is ready, plate, top with short ribs, garnish with green onion and serve.
