Korean Short Ribs Recipe | Grilled Beef Short Ribs with Malcom Reed HowToBBQRight

Prepare beef short ribs by seasoning with AP rub on both sides.

Coat short ribs with 1/4 cup dark brown sugar, packing it onto the meat.

Mix marinade: combine 3/4 cup water, 3/4 cup soy sauce, 3 tablespoons vinegar, 2 tablespoons sesame oil, 1 tablespoon black pepper, chopped green onions, 2 tablespoons chopped fresh ginger, 3-4 chopped garlic cloves, and 1 teaspoon sesame seeds in a bowl.

Whisk marinade ingredients together until mixed well.

Place short ribs in a large Ziploc bag and pour marinade over them, ensuring they are well coated.

Seal the bag and refrigerate for at least 6 hours, preferably overnight.

Preheat grill to medium hot heat with one chimney of coals.

Remove short ribs from marinade and place them on the grill.

Grill short ribs for 4 minutes on one side, then flip and grill for another 4 minutes.

Remove short ribs from the grill and let them rest before serving.

Cook 2 cups of jasmine rice with 4 cups of water and a pinch of salt for about 30 minutes until done.

Plate short ribs on top of the cooked rice, garnish with leftover green onions, and serve with kimchi.

Equipment Needed

Spice Level: