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Korean Barbequed Beef Short Ribs




Difficulty:Easy
Prep Time:4 Hours
Cook Time:5 Minutes
Serves:10

Nutritional Information

Quick and easy recipe that you can throw together in the morning and cook on your EGG at night.

Ingredients

  • 5 pounds asian cut beef short ribs
  • 1 1/4 cup granulated sugar
  • 1/2 cup soy sauce
  • 3 tablespoons sesame oil
  • 2 1/2 tablespoons freshly grated ginger
  • 2 1/2 tablespoons sesame seeds
  • 1 1/4 teaspoons white pepper
  • 7 cloves garlic, smashed
  • 5 green onions, thinly sliced, discard root end

Directions

  • 1. In a bowl, whisk together all ingredients. Place short ribs into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bag(s), and seal. Place bag(s) in a container to catch any liquid that may leak out of the bag(s). Turn bag(s) over several times to ensure short ribs are evenly coated. Refrigerate for at least 4 hours but preferably overnight (no longer than 12 hours)
  • 2. Preheat the EGG to 425ºF using direct heat and a cast iron grate. Drain excess marinade off short ribs and reserve the marinade. Grill short ribs for 1 - 1 1/2 hours, turning every 20 - 25 minutes. Remove ribs from the EGG. Cut the beef off from the bone and place the beef in a roasting pan or dutch oven, with the reserved marinade and cover. Return the beef to the EGG and braise the beef until desired tenderness is reached and internal temperature has reached 160 F.

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Reviews

culinary
Variation Ribs Class 3/18/15 and 3/19/15: Marinade: 1 cup brown sugar, packed 1 cup soy sauce 1/2 cup water 5 tablespoons mirin (rice wine) 1 small onion 1 small Asian pear, peeled, seeded 5 tablespoons garlic 2 tablespoons sesame oil 1/2 teaspoon black pepper 1. In the bowl of a food processor, combine the onion, Asian pear, and garlic. Process until completely pureed. 2. In a large bowl, combine the brown sugar, soy sauce, water, mirin, sesame oil, black pepper and pureed onion-pear mixture. Stir until thoroughly combined. 3. Follow recipe above as directed.
03-25-2015 at 08:11 PM

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