Boneless Korean Short Ribs Recipe
Super flavorful beef with a caramelized savory and sweet marinade. Korean BBQ beef short ribs cook up quickly and make a delicious dinner. With oven, stovetop, and grill directions.
Ingredients
- ⅓ cup low sodium tamari or soy sauce
- 3 tablespoons mirin rice wine
- 2 teaspoons toasted sesame oil
- 1 heaping tablespoon brown sugar
- 1 large clove garlic (minced)
- 1 teaspoon minced fresh ginger
- 2 tablespoons grated Asian pear
- several grinds of freshly cracked black pepper
- 1.25 pounds Korean-style boneless beef short ribs (thinly sliced strips, about 1/4 inch thick, bone-in is good too)
- toasted sesame seeds, green onion slices (optional garnish)
Directions
- 1
Put all the ingredients except the meat in a large zip top bag and mix with a spoon. Add beef slices, and seal the bag well. Mix up the bag to make sure all beef slices are coated in marinade. Refrigerate for at least 4 hours or overnight.
- 2
Position the top oven rack of the oven to 6" below the broiler. Cover a broiler pan or baking sheet with aluminum foil for easier cleanup.
- 3
Heat a stovetop grill pan to medium high heat. Remove short ribs from the marinade, and discard marinade. Place each slice of meat on the grill, and cook for about 2-3 minutes on each side, or until meat is cooked through, and outside has lightly charred and caramelized.
- 4
Preheat gas or charcoal grill over medium high heat. Remove short ribs from the marinade, and grill the short ribs for 2-3 minutes per side depending on the thickness of the meat. Turn only once. Discard marinade. Cook ribs until lightly charred, caramelized, and cooked through.
- 5
Rest meat for 5 minutes before serving. Top with optional toasted sesame seeds and green onion slices for garnish.