Grilled Marinated Korean-Style Short Ribs

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

mirin

🥗Healthier: sake

💰Cheaper: white wine

Sake provides a similar flavor profile at a lower cost.

pear

🥗Healthier: apple

💰Cheaper: canned pear

Canned pear is often less expensive and readily available.

Start by combining 1/4 cup of soy sauce, 1/4 cup of balsamic vinegar, and 1 tablespoon of oil in a bowl.

Add 3 tablespoons of honey to the mixture and whisk to combine.

Mince 4 cloves of garlic after smashing them.

Peel ginger and slice the skin off, then mince it.

Thinly slice scallions on a bias, setting aside the tender green tops for garnish.

Cut the root end of the scallion whites, split them in half lengthwise, and mince them.

Combine all the ingredients to create the marinade.

Add the Certified Angus Beef short ribs into the marinade and let them sit for as long as possible, ideally overnight.

Use a zip top plastic bag to marinate the short ribs, ensuring even coating of the marinade.

Push as much air out of the bag as possible before refrigerating, and place it in a container to catch any leaks.

Prepare the grill by getting the coals hot and adding a couple of chunks of wood for extra flavor.

Once marinated, place the short ribs on the grill over high heat to sear them quickly.

Cook until the marinade caramelizes, moving fast to develop a good crust.

Serve the short ribs piled high on a plate, family style.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens