Grilled Short Rib Lettuce Cups with Spicy Peanuts

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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1 tablespoon peanut oil, plus more for the grill

1 lime, zested and juiced, plus wedges, for serving

1/4 cup plus 1 teaspoon packed light brown sugar

2 tablespoons soy sauce

1 clove garlic, finely grated

Kosher salt and ground white pepper

1 1/2 pounds flanken-cut beef short ribs (1/4-to-1/2-inch thick)

1 cup roasted peanuts

8 to 10 small dried hot red chiles, lightly crushed (or 1/2 teaspoon crushed red pepper)

Lettuce leaves, for serving

Sliced scallions, shredded carrot, mint leaves and Thai or sweet basil leaves, for topping


  1. Preheat a grill or large cast-iron grill pan to medium-high heat and oil the grate.
  2. In a small bowl, whisk the lime zest and juice with 1/4 cup of the brown sugar, the soy sauce, garlic and 1/2 teaspoon each of salt and white pepper.
  3. Spoon half the soy mixture into a 9-by-13-inch baking dish. Arrange the short ribs in an even layer on top, then spoon the remaining soy mixture on top; let marinate for 5 minutes.
  4. Meanwhile, in a medium skillet, heat the peanut oil over medium-high heat. Add the peanuts, red chiles and the remaining 1 teaspoon brown sugar to the skillet. Cook, stirring constantly, until the peanuts and chiles are fragrant, 2 to 3 minutes. Spread on a small baking sheet or large plate to cool, stirring occasionally.
  5. Grill the short ribs until lightly charred on the bottom, 3 to 4 minutes. Flip the short ribs and cook until almost cooked through, 3 to 4 more minutes per side; transfer to a platter.
  6. Using scissors, cut the short ribs off the bones and into bite-size strips. Serve in lettuce leaves with the spicy peanuts, sliced scallions, shredded carrot, mint leaves, Thai or sweet basil leaves and lime wedges.
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