Dad's Hawaiian-Style Beef Short Ribs

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  • Level: Easy
  • Total: 4 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 4 to 5 servings
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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

  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. 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.
  2. 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.
  3. 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.
  4. 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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