Cuisine Noir Newsletter - Stay in the Know!

Be the first to know about the latest online and print issues of Cuisine Noir, industry updates, events and promotions as part of our cultural culinary movement.


facebook  twitter  pinterest  instagram

Korean Barbecued Short Ribs

Courtesy Harris Ranch
  Submit review
(0 people have added this recipe to their favorites.)
  • Servings: 6


3-4 lbs. well-trimmed Harris Ranch beef short ribs, each rib containing 3 cross rib bones


2/3 cup green onion, thinly sliced
2-1/2 tablespoons packed brown sugar
1/4 cup soy sauce
1 tbsp. garlic, minced
1/2 cup water
1 tbsp. fresh ginger, grated
1/2 tsp ground red pepper
1-1/2 tbsp. toasted sesame seeds
1/2 cup Oriental dark-roasted sesame oil
1/8 tsp crushed red pepper pods


Combine green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and red pepper pods.

Place beef short ribs in plastic bag; add marinade, turning to coat. Close bag securely and marinade in refrigerator 4 to 6 hours (or overnight, if desired), turning occasionally.

Remove ribs from marinade; reserve marinade. Place ribs on grid over medium coals. Cover. Grill 10 to 12 minutes, turning once and brushing with marinade before turning.

Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictyly prohibited without written permission from V. Sheree Publishing, LLC. Violators will be prosecuted to the full extent of the law. Trademark pending.