Sunday, May 18, 2014

Grilled Korean Style Beef Short Ribs - 52 Beef Recipes with Sauces and Rubs

This is a new favorite!  Definitely my favorite beef rib recipe, my favorite Asian inspired recipe and maybe my favorite of all time recipe.

No joke... These are amazing and simple to do.  They are marinated overnight and then grilled.  that's it.  Cooks fast, in only about 10 minutes.  But that marinade stays with 'em.  Salty from the soy sauce, hints of Asia from Sesame seeds and oil, Ginger and Kiwi, sweetened from Brown Sugar and Honey... And all seeped into the meat with carbonation from a couple of bottles of 7-Up (really, helps the marinade to get deep into the meat).

The end product is simply amazing.  Deep rich beef flavors with all the hints and flavors of Asia... Best bite from the grill I have ever had!!!

OK... Here's what I did...

Grilled Korean Style
Beef Short Ribs

  • 6 Pounds Beef Short Ribs, slice against the bone about 1/2 inch thick
  • 3 Medium Kiwi, peeled and pureed into a paste
  • 3 TBS Dark Brown Sugar
  • 3/4 Cup Soy Sauce
  • 1 Head of Garlic, peeled, smashed and minced
  • 2 TBS Fresh grated Ginger
  • 2 TBS Sesame Oil
  • 2 TBS Sesame Seeds
  • 3 TBS Honey
  • 1 TBS Red Pepper Flakes
  • Large Pinch Black pepper
  • 2 (16 Ounce) Bottles 7-Up (Lemon Lime Soda)
  • Drizzle of Olive Oil
Cooking Directions
  1. Get messy... Rub the short ribs with the kiwi paste. Sprinkle each piece evenly with sugar and let sit while you make the marinade.
  2. In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper flakes, pepper, and soda. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, overnight, at least 12 hours.
  3. Prepare a medium charcoal fire (you can hold your hand over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium. While the grill is heating up, drain the ribs from the marinade. Reserve the marinade for basting, if desired.
  4. Drizzle the ribs with the Olive Oil and grill the ribs in batches until they turn caramel brown and develop slightly charred edges, 6 to 8 minutes on each side. Baste with the reserved marinade during the first 10 minutes of grilling if you like.
  5. Warning, the dripping marinade from the ribs will cause flare ups so stay close.
  6. Once done, allow to rest for 5 minutes before serving so the juices can redistribute into the meat.
  7. Serve HOT and ENJOY!
I made an Asian themed meal with grilled Bok Choy and some grilled Scallion Pancakes with a dipping sauce.  I'll be doing those posts in the next two days... Enjoy!


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


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