Recipe By: Monument Grills
Grilled Korean Flanken Style Short Ribs by Monument Grills
Ingredients
- 3 lb Beef Chuck Short Ribs
- 1 Cup Soy Sauce
- 1 ½ Cups Mirin
- 2 Cups Pineapple Nectar
- ¼ Cup Brown Sugar
- ¼ Cup Sesame Seeds
- 8 Cloves Garlic Minced
- ½ Onion Chopped
- 2 tablespoon Ground Ginger
- 3 tablespoons Sesame Oil
- 2 tablespoon Black Pepper
- 1 tablespoon Gochujang Optional
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Directions
- Prep: Defrost the short ribs completely. The best way to do that is in your refrigerator for 24 hours. Mix all of the marinade ingredients together. Put the ribs in a freezer bag and then pour the marinade over it. Reserve at least 1 cup of the marinade for use later.
- Setup & Preheat: Set your Monument Grills up for two-zone cooking by turning half of the burners to high and half the burners to low. Let the grill warm up for 15-20 minutes.
- Grill: Start over the high heat side. Cook on one side for a few minutes until you start to notice some browning happening on the bottom of the ribs. The ribs will release easily when it is ready to flip. Cook on the second side until you see browning on the bottom. After you flip it check the exterior and continue cooking and flipping until you are happy with the color. This cut is best cooked to a medium rare or 130F(54C).
- Rest/Sauce/Enjoy: Allow your ribs to rest for at least 5 minutes. While you are waiting Combine your reserved marinade and the Gochujang and mix well into a sauce. You can pour the sauce over the ribs or use it as a dipping sauce. ENJOY!!!
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