Grilled Short Ribs
Fire up your grill and prepare to sizzle with these tantalizing Grilled Short Ribs! This recipe combines tender, juicy beef short ribs with a bold marinade featuring soy sauce, brown sugar, sesame oil, and a hint of spice from red pepper flakes. Infused with the aromatic flavors of garlic, freshly grated ginger, and the tang of rice vinegar, these ribs are marinated to perfection for a depth of flavor that’s truly irresistible. Grilled to achieve a beautifully charred crust while staying succulent inside, these short ribs are finished with a sprinkle of green onions for a fresh pop of color and taste. Perfect for cookouts or a family dinner al fresco, serve these Korean-inspired ribs alongside steamed rice or grilled vegetables for a meal that’s as impressive as it is delicious. Whether you're hosting guests or treating yourself, these Grilled Short Ribs are guaranteed to be the star of the table!
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Recipe Information
Ingredients
- 2 pounds beef short ribs
- 0.5 cups soy sauce
- 2 tablespoons brown sugar
- 1 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 0.5 teaspoons red pepper flakes
- 1 teaspoon ground black pepper
- 2 green onions, chopped
- 1 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, red pepper flakes, and ground black pepper. Whisk until the sugar is dissolved and the marinade is well blended.
Place the short ribs in a large resealable plastic bag or shallow dish. Pour the marinade over the ribs, ensuring they are evenly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, or overnight for best results.
Remove the short ribs from the marinade and let them sit at room temperature for 20 minutes. Reserve the marinade for later use.
Preheat your grill to medium-high heat and lightly oil the grates with vegetable oil.
Place the short ribs on the grill and cook for 4-5 minutes per side, or until they develop a nice char and are cooked to your desired doneness. Baste the ribs occasionally with the reserved marinade during cooking, but stop basting about 2 minutes before removing the ribs from the grill to ensure safe cooking.
Transfer the grilled short ribs to a plate and let them rest for 5 minutes to allow the juices to redistribute.
Garnish with chopped green onions and serve hot with your favorite sides like steamed rice or grilled vegetables.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
