Korean-Style Beef Short Ribs With Pickled Vegetables

These ribs are marinated, grilled and paired with a sauce that is nothing but chock-full of flavor

Korean-Style Beef Short Ribs With Pickled Vegetables

Photos courtesy of Beef. It's What’s For Dinner

13 Ingredients

4 servings

30 minutes

Nutrition information per serving:  282 Calories; 98.1 Calories from fat; 10.9g Total Fat (4.6 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat;) 55 mg Cholesterol; 1070 mg Sodium; 25 g Total Carbohydrate; 3.2 g Dietary Fiber; 21 g Protein; 3.1 mg Iron; 545 mg Potassium; 2.5 mg NE Niacin; 0.3 mg Vitamin B6; 2 mcg Vitamin B12; 5 mg Zinc; 14.2 mcg Selenium; 88.9 mg Choline

Ingredients:

  • 2 to 3 pounds beef Flanken Style Short Ribs, 1/4" thick

Marinade:

  • 1/4 cup chopped green onions, plus more for garnish

  • 1/4 cup plus 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup apple juice
  • 3 tablespoons packed brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon crushed red pepper
  • Pickled Vegetables
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 4 cups matchstick-cut vegetables, such as cucumber, diakon radish, red radish, jicama, carrots, red cabbage, napa cabbage

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. Combine Marinade ingredients in small bowl. Place beef ribs and marinade in food-safe plastic bag; turn ribs to coat. Close bag securely and marinate in refrigerator 2 hours or up to overnight, turning occasionally.

2. To prepare the pickled vegetables, combine vinegar, brown sugar, salt and red pepper in large bowl; whisk until incorporated.  Add vegetables; toss to coat. Cover and refrigerate 15 minutes or up to 2 hours.

3. Remove ribs from marinade, reserve marinade. Lightly oil grill using brush or oiled cloth. Place ribs on grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145°F).

4. Meanwhile, pour reserved marinade in small sauce pan. Bring to a boil on medium-high heat; cook 5 to 8 minutes or until sauce reduces by half.

5. Drizzle cooked marinade over ribs. Serve with Pickled Vegetables; garnish with green onions.

This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Niacin, Vitamin B6, and Choline.

Source: beefitswhatsfordinner.com

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