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Korean Style Beef Short Ribs

RascalRascal Posts: 3,567
edited 7:27PM in EggHead Forum
* Exported from MasterCook *

Korean-Style Grilled Beef Short Ribs and Scallions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ribs
Barbecue Grill

Amount Measure Ingredient -- Preparation Method

6 2″ thick beef short ribs
5 cloves garlic -- minced
1/2 cup soy sauce
3 tablespoons oriental sesame oil
2 teaspoons fresh ginger root -- minced
3 tablespoons sugar
2 teaspoons white vinegar
2 teaspoons sesame seed
1 teaspoon pepper
18 scallion -- trimmed

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, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds,
pepper and coat each thoroughly with the marinade. Transfer the ribs as they
are coated to a large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the mixture marinate,
chilled, turning the bag occasionally overnight.
Grill the ribs, and the marinade discard, meaty side down on a oiled rack
set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6
min. more for medium-rare. Grill the scallions for 4 min. or until they are
just brown.

My notes: Increase the marinade by 50% and do the scallions in a seperate bag from the meat.
Cook the ribs over moderate heat for about 12 minutes on the first side (meaty part down) and
then about 10 minutes on the second side, basting with any remaining marinade from the scallions during the last few minutes. Also, here's some advice on how to store sesame seeds:


  • That looks great! I was given some kimchi by a guy I work with and have been looking for a Korean ribs recipe to go with it.

    How do the ribs turn out? Are they tender? I've only had luck with slow cooking beef ribs in the past. Any tips would be greatly appreciated.
  • Cpt'n CookCpt'n Cook Posts: 1,917
    That's a great looking dish. Short ribs come in so many different ways it's a bit confusing.
    I have done them cut like the ones you did.
    And I have done them with a long rib,
    I slow cooked both of them and they were delicious.
    I'm going to try your way next time.

    Thanks for the recipe
  • RascalRascal Posts: 3,567
    I try to find the thickest (meatiest) ribs possible as the ones with an inch or less of meat are hardly worth the trouble. While they're not falling-off-the-bone tender (as they might be in a crock pot), I really enjoy them.
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