Name: Dad's Hawaiian-Style Beef Short Ribs
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 4 to 5 servings
Ingredients: 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; 2 pounds Korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones); Toasted sesame seeds, for garnish; Kimchi, for serving

Directions

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. Swirl around a few times to cover the ribs in the marinade. 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.
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. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
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.
Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

Recipe courtesy of Tia Mowry

Dad's Hawaiian-Style Beef Short Ribs

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