We are doing Korean-style barbecue beef short ribs, except that we're going to use a classic Japanese teriyaki marinade, which aside from being super easy, works incredibly well on this cut of beef. I served mine with rice and coleslaw, and topped the ribs with green onion and cilantro or cilantro flowers.
Ingredients
- 0.5 cups soy sauce
- 0.5 cups sake
- 0.33 cups mirin , Japanese sweet wine
- 0.25 cups packed brown sugar
- 2 teaspoons finely grated ginger
- 2 tablespoons finely minced green onions
- 1 teaspoon ground turmeric
- 2 pounds beef short ribs , cut flanken-style
Instructions
-
1
Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
-
2
Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
-
3
Preheat a charcoal grill for high heat.
-
4
Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
-
5
Serve immediately, spooning or brushing on any accumulated juices from the plate.
Nutrition Facts
Per serving
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