Beef Short Rib recipes & Grilled Beef Short Ribs range from the famous Kalbi from Korea to grilled beef short ribs from Texas. On this page we will post multiple beef short rib recipes from the many cuisines that utilize this delicious cut. Grilled beef short ribs vary as some will be thinly sliced and quickly grilled, other thicker and specially handled to make them fall apart tender.
This is one of the best known beef short rib recipes. From Korea-town in any major city to just about anywhere in Hawaii for "plate lunch", Kalbi is a favorite grilled beef short rib recipe! For the history and traditions of Kalbi check out
Wikipedia's Kalbi Beef Short Rib Page.
My favorite Kalbi is using prime beef short ribs, although admittedly not traditional or always easy to find. They are frequently boneless which some folks don't agree with, they like the bones in traditional Kalbi. Either way works great, just personal preference. Your grilled beef short ribs will still be awesome, bone in or bone out!
Enough for 4 pounds of Beef short ribs.
3 tablespoons fresh Ginger finely chopped
6 cloves garlic finely chopped
1/4 cup dry Sherry
1/3 cup Soy sauce
2 tablespoons Hoisin sauce
1/4 cup rice wine vinegar
1 tablespoon Sriracha or Sambal Olek
1/3 cup brown sugar
Combine all ingredients.
2 green onions sliced at a 45 degree angle
3 tablespoons toasted sesame seeds
Your short ribs should be around 1/2 inch thick, if using boneless prime a little thicker is ok. Marinate your beef short ribs for 8 to 12 hours. Prepare your grill for medium high direct heat.
Grill your short ribs for around 4 minutes per side on the medium high heat. I like nice grill marks so I turn them once each side to get those nice marks. Cut one to check, they should be around medium, I recommend not cooking them too well done as that may make them tougher.
Garnish your grilled beef short ribs with the sliced green onions and sesame seeds. I like to serve this with steamed rice. Traditional accompaniments would be kimchi and the korean pickled vegetables. But I also like a nice Asian style slaw, definitely nontraditional but hey the food trucks make tacos from Kalbi!
This is a delicious grilled short rib recipe that utilizes Chinese ingredients with a bit of Hawaiian flair! Is it truly Hawaiian or Chinese, no not really. But they are super tasty. Serve this with some shrimp fried rice or just steamed rice.
3 to 3.5 lbs choice beef short ribs cut flanken style
Marinade and Sauce
1 cup Hoisin sauce
⅔ cup Oyster Sauce
3 inches of fresh ginger peeled minced fine
1.5 tablespoons sesame oil
1.5 tablespoons brown sugar
4 cloves garlic
1 ripe Mango diced ½ inch
1 basket best quality cherry or grape tomatoes cut in half or quarter depending on the size.
½ Sweet onion like a Maui onion or Vidalia diced
1 tablespoon Thai Basil chopped. Other fresh basil will do, but I love the Thai in this
2 Thai chiles with seeds chopped very fine
⅛ cup Sriracha or Sambal Olek
½ red Fresno chile chopped very fine.
¼ cup chopped cilantro
1 lime juice
Salt to taste
Combine all refrigerate for a while to let the flavors blend
Place short ribs in a baggie at half the marinade and refrigerate for 6-8 hours.
Heat your grill for high direct heat. On my Masterbuilt Gravity Feed 560 I heated to 500 degrees. On a charcoal grill prepare for direct heat and the coals nice and gray.
Short ribs should be too well done, medium rare to medium
at the most, otherwise they are tough.
Remove Short ribs from marinade, coat with some olive oil to prevent sticking. Grill the short ribs a couple of minutes per side, put on some nice grill marks.
Remove from heat. Serve with the mango salsa and the reserved marinade as a sauce.
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