Thursday, January 30, 2014

Teriyaki Beef Short Ribs

While doing some grocery shopping the other day, I came across some ribs that were on sale and decided to grab them. The thing is, it was my first time seeing this cut of meat but I was up for a challenge as far as how I'd prepare them. These were flanken style cut beef short ribs. They were thinner than the ribs I am used to seeing. Flanken-style short ribs are cut across the grain into relatively thin strips. Because of the way they are sliced, they are tender enough to be grilled quickly. I put together a quick marinade, let the ribs marinate in it overnight and threw them on the grill the next day. The aroma that filled my kitchen as I grilled this had my hubby and son dropping in and out of the kitchen, all smiles, in anticipation of the completed meal. I have a strong suspicion that this marinade would taste great on some grilled chicken or even pork ribs. Here's how you make them...

Serving Size: Feeds 4 sufficiently. You can double this recipe if you're feeding a larger crowd.


-Grill OR grilling pan.

-Non-metallic container with a lid OR a ziplock bag/food storage/freezer bag.

-Aluminium foil.

-Oven-safe dish.


-1 lb. bone in beef short ribs, flanken style.

-1/4 cup light brown sugar.

-1/4 cup soy sauce.

-2 tablespoons lemon juice.

-1 tablespoon canola oil.

-1/4 teaspoon ground ginger.

-1 garlic clove, skinned and lightly crashed.

-1 bay leaf.

-2 tablespoons teriyaki marinade.

-1 teaspoon browning caramel (optional).


-To make the marinade, mix all the ingredients (except the ribs) in a plastic ziplock food bag OR a non-metallic bowl with a tight-fitting lid.

-Submerge the ribs in this marinade, and refrigerate (covered) for  7 to 12 hours; the longer, the better.

-Preheat an outdoor grill or a grill pan on medium-high heat. If you're using a grill pan like I did, grease it lightly with some cooking oil. Once your grill pan starts to smoke, it's time to throw your ribs on.

-Remove the ribs from the marinade, shake off excess marinade and discard the rest of the marinade in the container. Cook on the preheated grill or till pan until the meat is no longer pink (5 to 7 minutes per side. Do not move them at all for the first 4 minutes. Allow the ribs to get a good sear. If you want the charred grill lines, press down on the ribs with a spatula or a grill press). As you cook the other batches, place the ribs in some heavy-duty foil and set them in an oven-safe dish in a warm oven to keep them warm.

-Give the ribs 8 minutes to rest while covered, then they're ready to enjoy. I served mine up with some creamy mashed potatoes and steamed peas. YUUUM!!!