We love ribs of pretty much any sort–beef, pork, boar, lamb, we love it all. But there is something so classic about beef ribs that begs one to play with the flavors incorporated into the meat. Asian flavors are a perfect match, and scorch on the surface to make a luscious crust. You will want these Asian Grilled Short Ribs on your grill, and in your belly, all Summer long.
So April Fool’s Day has long come and gone. But that doesn’t mean I still can’t take a joke. I love a good story that makes me guffaw (yes, I actually said–and do–guffaw. And sometimes snort.). One may even say that I like a good “ribbing“. <groan> Oh come on. You knew this was going in the direction of a bad joke. With my dalliances the last few months with all things short ribs, I had to get that in there somehow. And since my previous efforts with this beautiful cut of meat have been in the braising realm, I decided to change it up and toss these funny little ribs on the grill.
Funny? Well, funny looking. When someone says “we’re tossing some ribs on the grill”, what do you usually think of? A rack of ribs, slathered in bbq sauce, crispy outside and juicy inside, causing your mouth to water. It is, isn’t it? You don’t think of beef short ribs (I know, not “short”, but length-challenged). Beef short ribs, generally marbled with a lot more fat than traditional “ribs”, are usually done low and slow in a rich braising liquid. And don’t get me wrong–it’s goooooooddd that way.
But the weather is (finally!) starting to warm up, so why not try this flavorful cut of meat on the grill? There are no “shortcomings” in this recipe. (OK, OK, I’ll stop now) It’s just plain de-licious.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time | Passive Time |
| 20 minutes | 4 hours, or overnight |
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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!
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- 6 beef short ribs, trimmed of excess fat
- 1/4 cup hoisin sauce
- 1/4 cup rice wine vinegar
- 1 tbsp. sesame oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tsp. crushed red pepper
- 1 tsp. kosher salt
- 1 tsp. freshly cracked black pepper
- 2 scallions (green onions), chopped
- Trim beef short ribs to your desired leanness. If you like, you can have your butcher do this for you, too.
- Mix ingredients from vinegar through crushed red pepper in a small bowl. Whisk well to incorporate into a thick marinade.
- Place ribs in shallow glass baking dish. Sprinkle with salt and pepper on each side.
- 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.
- 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.
- 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!
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...?
Grilled short ribs are my favorite! Love this Asian twist!
Funny lady 🙂 I don’t make ribs much, but I’m pretty sure I’m going to in the near future – these look amazing! Glad to have your recipe on hand!
OK the puns hurt but the ribs look delicious!
Love your short ribs! looks absolutely finger licking. And that sauce.. I sometime use it for fish as well
I LOVE beef short ribs. These look succulent and delicious. Pass the platter please. 🙂
These look rather delicious, love the flavor profile.
Oh man, these look So good! In my opinion grilling makes everything better.
I don’t make ribs often at all, but these look SO good, I may just have to add them to our grilling menu this weekend
Looks delicious! Can’t wait to try it!
I love ribs!! I’ll be trying this soon!!!
Thats how I think of short ribs too…but these sound amazing!! Now I want some!
I’ve been meaning to pick up some short ribs for a stew but never even considered grilling them. They look so tasty prepared this way. I love the marinade you used, too. These ingredients are always in my pantry. 🙂
Short ribs are the best!