Korean-Style Beef Short Ribs with Pickled Vegetables

Korean-Style Beef Short Ribs with Pickled Vegetables

“I love beef Short Ribs that are cut Flanken-style. They can be cooked in a short time and can be eaten right off the bone. A simple marinade gives them such a great flavor. This recipe takes me back to Fourth of July parties with family and friends.”– Chef Pam Nash, Recipe Tester, is from Lakewood, Colorado and lives with her husband and son in Littleton, Colorado, and has a daughter in college.

  • 2 to 3 pounds beef Short Ribs "Flanken-style", 1/4" thick

Marinade

  • 1/4 cup chopped green onions, plus more for garnish
  • 1/4 cup plus 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup apple juice
  • 3 tablespoons packed brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon crushed red pepper

Pickled Vegetables

  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 4 cups matchstick-cut vegetables, such as cucumber, diakon radish, red radish, jicama, carrots, red cabbage, napa cabbage
  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.
  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.
  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.
  4. Drizzle cooked marinade over ribs. Serve with Pickled Vegetables; garnish with green onions.

Nutrition information per serving: 282 calories; 10.9 g fat (4.6 g saturated fat; 4.7 g monounsaturated fat; 0.5 g polyunsaturated fat); 55 mg cholesterol; 1070 mg sodium; 545 mg potassium; 25 g carbohydrate; 3.2 g fiber; 21 g protein; 2.5 mg niacin; 0.3 mg vitamin B6; 2 mcg vitamin B12; 3.1 mg iron; 14.2 mcg selenium; 5 mg zinc; 88.9 mg choline; 0.5 g polyunsaturated fat.