Grilled Korean-Style Short Ribs
Recipe: #32168
May 20, 2019
Categories: Ribs - Beef, Short Ribs, Flank Ribs, Korean, Grilling (Outdoor), Gluten-Free, Kosher, No Eggs Non-Dairy, Kosher Meat, Beef Dinner, more
"For the ribs, have the butcher cut the flanken across the bones into 1/3- to 1/2-inch-thick pieces. Begin marinating the ribs one day ahead."
Ingredients
Nutritional
- Serving Size: 1 (345 g)
- Calories 834.3
- Total Fat - 59.5 g
- Saturated Fat - 22 g
- Cholesterol - 181.4 mg
- Sodium - 2129.3 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 0.3 g
- Sugars - 13 g
- Protein - 55.6 g
- Calcium - 31 mg
- Iron - 5.7 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Step 2
Prepare barbecue (medium-high heat). Drain ribs; discard marinade.
Step 3
Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.
Step 4
Mound ribs on platter and serve.
Tips
No special items needed.