Grilled Korean-Style Short Ribs
By Chef John Ash
These mouth-watering grilled short ribs are the perfect summertime grill recipe.
Total Time 1 hour
Prep Time 15 mins
Difficulty Level Medium
4 pounds meaty bone-in beef short ribs, each rib about 3 inches long
1/2 cup sugar
1/3 cup toasted sesame oil
3/4 cup soy sauce
3 green onions, minced
4 large cloves garlic, minced
1/3 cup sesame seeds, toasted and ground
3 tbsps flour
1 tsp red chilli flakes
1 tbsp fresh ginger, peeled and minced
1/2 cup fresh cilantro, minced (optional)
Using a sharp knife, score the meat deeply every half inch, but do not detach the meat from the bones. Rub the sugar and sesame oil all over and into the cuts.
Place the meat in a large non-aluminum container. Let stand 30 minutes at room temperature.
In a small bowl, combine the soy sauce, green onions, garlic, ground sesame seeds, flour, red chili flakes and ginger. Rub this mixture all over the ribs and into the cuts.
Marinate at room temperature, or place in the refrigerator until 30 minutes before cooking to bring back to room temperature.
Preheat the charcoal or gas grill. Grill the ribs, turning every 5 minutes, for 20 minutes or until tender. Pair with The Cutrer.