Marinated Short Ribs with Grilled Scallion and Mint Salad

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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1/2 cup low sodium soy sauce

6 cloves garlic, finely chopped

3 tablespoons finely grated fresh ginger

2 1/2 pounds boneless, short ribs

Salt and freshly ground black pepper

1 bunch green onions, ends trimmed

Peanut oil

1/4 cup rice vinegar

1 teaspoon honey

2 teaspoons sesame oil

2 tablespoon extra-virgin olive oil

1 bunch fresh mint leaves, mizuna or watercress


  1. Whisk together soy, oil, garlic and 2 tablespoons of the ginger in a baking dish. Add the ribs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  2. Heat grill to high. Season ribs with salt and pepper and grill about 3 to 4 minutes per side, until tender. Brush the onions with oil, season with salt and pepper and grill for 2 to 3 minutes on each side, until tender.
  3. Whisk together the vinegar, remaining tablespoon of ginger, honey, sesame oil and olive oil in a large bowl and season with salt and pepper. Coarsely chop the green onions and add to the bowl. Add mint leaves, mizuna and or watercress and toss to coat.

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