Asian Grilled Short Ribs
I admit it. This is another one of my “you know what I wonder?” recipes. I had these short ribs in the freezer, and had a hankerin’ for something with Asian flavors, so voila! A new dish was born. Luckily I actually paid attention and wrote down what I did or we wouldn’t be able to enjoy these again in the same way! Meaty, juicy, and satisfying. Exactly what I was after!
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 4 hours, or overnight
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 4 hours, or overnight
Ingredients
Instructions
  1. Trim beef short ribs to your desired leanness. If you like, you can have your butcher do this for you, too.
  2. Mix ingredients from vinegar through crushed red pepper in a small bowl. Whisk well to incorporate into a thick marinade.
  3. Place ribs in shallow glass baking dish. Sprinkle with salt and pepper on each side.
  4. Pour marinade over beef ribs, rubbing to coat on both sides. Cover and refrigerate for at least 4 hours, or overnight. Remove from refrigerator and allow to come to room temperature.
  5. Preheat grill to medium high heat. Grill ribs until seared well on each side, about 5 minutes per side (about 20 minutes). Cook until internal temperature reads 140 degrees for medium rare, or 150 degrees for medium. Use a good instant read thermometer to determine temps.
  6. Remove ribs from grill and place on platter and tent with foil. Allow ribs to rest for 10 minutes to allow juices to absorb into the meat. Serve with grilled potatoes, and top with green onions. Ta-da!
Recipe Notes

Living in Texas, we were fortunate to be able to use our grill pretty much year round.  But now that we are back on the East Coast, we appreciate grilling weather even more. Having discovered this great use for short ribs makes it even easier to vary what we toss on the heat box, which makes me a happy girl.

These luscious beef short ribs scream for a big red wine to counter the flavors inherent in the beef.  A bold red zinfandel will do the trick.  For a budget-conscious pick, try 7 Deadly Zins.  It’s a balanced, easy-to-drink zinfandel, and is relatively easy to find as well. If you’re looking for something with a little more structure, the Saldo Zinfandel is super.  It’s got a lot of berry and stone fruit flavors, and is a great counterpoint to grilled beef.

Where’s my corkscrew…?