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.

  • 30
    min
  • 4
    SERVINGS
  • 280
    Cal
  • 21 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 to 3 pounds beef Flanken Style Short Ribs, 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

Cooking:

  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

Butcher Counter

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