COWBOY CHARCOAL AUTHENTIC GRILLED FLAVOR
RECIPES
grilled korean bbq short ribs
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Recipe by Derek Wolf of Over The Fire Cooking
Short ribs are full of amazing flavor from all of the fat that is intertwined between the bones. It is important to marinate them for a long period of time so they soak up all of the additional flavor and breaks down the fat. It makes for the perfect quick meal after work. Let them marinate while you are gone and they’ll be ready to grill when you get home!
Ingredients:
Yields: 2
Cook: mins
Prep: 15 mins
Equipment needed: Cowboy Charcoal, grill, tongs, knife and a cutting board
Short Rib Ingredients:
- 4 flanken short ribs, 1/2 inch thick
- 1 bowl or bag of beef marinade
- Handful of sliced green onions
- 1 tablespoon of sea salt
Beef Marinade Ingredients:
- 1 cup soy sauce
- 1 cup water
- 1/4 cup brown sugar
- 1/2 white onion, diced
- 3 tablespoons white vinegar
- 2 tablespoons sesame oil
- 2 tablespoons black pepper
- 2 tablespoons garlic, minced
- 1 tablespoon onion powder
- 1 tablespoon red chili flakes
- 1 tablespoon sea salt
PREPARATION:
In a bowl or plastic bag, mix all the ingredients for the Beef Marinade above. Make sure to stir in the brown sugar last and slowly so that it evenly dissolves
Season the flanked short ribs with a little bit of sea salt. Put beef in the marinade. Mix it around for an even coating, cover it, and place in the refrigerator for 4-8 hours (you can do up to 24 hours – the longer the better)
About 15 minutes before cooking, pull beef out of the refrigerator and take out of marinade. Let come to room temperature.
Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling
Grill the short ribs for about 4-5 minutes per side. Pull off and let rest for 5 minutes once done
Sprinkle some sliced green onions on top as a garnish
Serve and enjoy!