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.
Preparation Details
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 4 hrs 15 mins
Servings: 4
Ingredients
- ½ cup soy sauce
- ½ cup sake
- ⅓ cup mirin (Japanese sweet wine)
- ¼ cup 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
Steps
- 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.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
- Preheat a charcoal grill for high heat.
- 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.
- Serve immediately, spooning or brushing on any accumulated juices from the plate.
