INGREDIENTS
2‑1/2
pounds beef chuck flanken-style short ribs, cut 3/8 to 1/2 inch thick*
1/4
cup water
1/4
cup soy sauce
1/4
cup chopped green onions
1
tablespoon sugar
2
teaspoons grated fresh ginger
2
teaspoons dark sesame oil
2
cloves garlic, minced
1/2
teaspoon black pepper
1
tablespoon sesame seeds, toasted
*Flanken-style ribs can be ordered from your butcher. They are cross-cut short ribs sawed through the bones, 3/8 to 1/2 inch thick.
PREPARATION:
- Place ribs in large resealable food storage bag. Combine water, soy sauce, green onions, sugar, oil, ginger, garlic and pepper in small bowl; pour over ribs. Seal bag tightly, turning to coat. Marinate in refrigerator at least 4 hours or up to 24 hours, turning occasionally.
- Prepare grill for direct cooking.
- Drain ribs; reserve marinade. Place ribs on grid. Grill ribs, on covered grill, over medium-hot coals 5 minutes. Brush tops lightly with reserved marinade; turn and brush again. Discard remaining marinade. Continue to grill, covered, 5 to 6 minutes for medium or until desired doneness is reached. Sprinkle with sesame seeds.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of total recipe
Fiber
1 g
Carbohydrate
6 g
Cholesterol
124 mg
Saturated Fat
9 g
Total Fat
24 g
Calories from Fat
52 %
Calories
417
Protein
42 g
Sodium
1,153 mg
DIETARY EXCHANGE:
Fat
1
Meat
6
Starch
1/2
