Dad's Hawaiian-Style Beef Short Ribs
Dad's Hawaiian-Style Beef Short Ribs
Dig into this quick and easy beef recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 4 - 5 servings
  • One 4-inch piece fresh Ginger, cut into matchsticks
  • 4 green Onions, chopped 
  • 2 cloves Garlic, chopped 
  • 1 Jalapeno, seeded and chopped 
  • 1 Orange, zested and juiced, plus Orange slices, for serving
  • One 10-ounce bottle Teriyaki sauce 
  • 907 grams Korean-style short ribs (beef chuck flanken cut into ⅓- to ½-inch-thick slices across the bones) 
  • Toasted Sesame seeds, for garnish
  • Kimchi, for serving 
  1. In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs
  2. Swirl around a few times to cover the ribs in the marinade
  3. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all
  4. Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce
  5. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter
  6. Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes
  7. Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi

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