Korean-Style Beef Short Ribs with Pickled Vegetables
These ribs are marinated, grilled and paired with a sauce that is nothing but chock-full of flavor.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 14
Ingredients
Marinade
Pickled Vegetables
Preparation
-
Step 1
Combine Marinade ingredients in small bowl. Place beef ribs and marinade in food-safe plastic bag; turn ribs to coat. Close bag securely and marinate in refrigerator 2 hours or up to overnight, turning occasionally.
-
Step 2
To prepare the pickled vegetables, combine vinegar, brown sugar, salt and red pepper in large bowl; whisk until incorporated. Add vegetables; toss to coat. Cover and refrigerate 15 minutes or up to 2 hours.
-
Step 3
Remove ribs from marinade, reserve marinade. Lightly oil grill using brush or oiled cloth. Place ribs on grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145°F). Meanwhile, pour reserved marinade in small sauce pan. Bring to a boil on medium-high heat; cook 5 to 8 minutes or until sauce reduces by half.
-
Step 4
Drizzle cooked marinade over ribs. Serve with Pickled Vegetables; garnish with green onions.
Nutrition Information
282 Calories
4.6g SAT FAT
21g PROTEIN
3.1 mg IRON
5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 282 Calories; 98.1 Calories from fat; 10.9g Total Fat (4.6 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat;) 55 mg Cholesterol; 1070 mg Sodium; 25 g Total Carbohydrate; 3.2 g Dietary Fiber; 21 g Protein; 3.1 mg Iron; 545 mg Potassium; 2.5 mg NE Niacin; 0.3 mg Vitamin B6; 2 mcg Vitamin B12; 5 mg Zinc; 14.2 mcg Selenium; 88.9 mg Choline.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Niacin, Vitamin B6, and Choline.
The Essential Ingredients
- Flanken Style Short Ribs: A.K.A Korean Short Ribs are intensely flavored and cut thinly across the ribs versus in-between them. Due to their thin cut they cook quickly and are good for any recipe that’s marinated, grilled, broiled or seared.
- Soy Sauce: A dark salty liquid condiment made from fermented soy beans. Used in Asian cuisines to season stir-fries, marinades soups and dipping sauces.
- Rice Vinegar: Vinegar made from…you guessed it- fermented rice! It results in a colorless vinegar that has a mild and sweet flavor and is commonly used as a condiment or to prepare sticky, sushi rice.
- Brown Sugar: A soft moist sweetener made by combining white sugar and molasses. It is commonly used in baking, sauces and marinades to add a rich, deep flavor.
- Fresh Ginger: An aromatic brown root with a zesty, spicy flavor. Fresh ginger is sold in knobs and commonly used in Asian and Indian cuisines, soups, tea, stir-fries and baked goods. It brings a warmth to both sweet and savory dishes.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
-
How do flanken style short ribs differ from regular cut ones?
Flaken style short ribs are cut thinly across the rib versus in between them. They are more economical and an easy way to feed a crowd.
-
Can I cook the short ribs other ways, besides grilling?
A stovetop grill pan, griddle or oven can be used in place of grilling.
-
What happens if I leave steak in the marinade longer than 24 hours?
Don’t worry, it happens to the best of us! If steak is left in the marinade too long, it could get mealy, have a softened texture and be overly seasoned.
-
Can I use a prepared marinade if I don't want to make my own?
Absolutely! Any of your favorite store bought Asian-style marinades will work great in this recipe.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
