Grilled Korean-style Short Ribs

A tangy Kalbi style marinade makes thin cross-cut short ribs incredibly tender and full of flavor. Grill the marinated short ribs for caramelized, juicy perfection.

Check out the video recipe here >>

Serves 4

Ingredients

• 1 1/2 - 2 pounds Certified Angus Beef ® flanken-style (thin cross-cut) short ribs
• 1/4 cup soy sauce
• 1/4 cup cup balsamic vinegar
• 2 tablespoons vegetable oil
• 3 tablespoons honey
• 4 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 3 scallions, thinly sliced
• 1/2 teaspoon sea salt
• Optional garnish: toasted sesame seeds, additional sliced scallions or chives

Instructions

1. In a medium mixing bowl combine soy sauce, vinegar and oil. Whisk in honey, garlic, ginger and scallions. Place short ribs in a zipper-locking plastic bag. Add all but 1/4 cup of marinade, turning ribs to coat fully in the marinade; seal the plastic bag. Marinate overnight, or for a minimum of 10 hours.
2. Preheat grill. Warm reserved marinade in small saucepan. Remove short ribs from marinade, discarding leftover liquid. In batches, sear short ribs in a single layer (as you would with bacon) 1 to 2 minutes per side until slightly charred, basting with reserved marinade. Transfer to a serving platter, rest 5 minutes and sprinkle with sea salt and optional garnishes.