Hello!!!! How are all you lovely people? Are we settling into this back-to-school routine thing? We’re trying. Trying to get out the door on time, trying to ensure the shoes are on the proper tiny feet, trying to get a decent dinner on the table every night. Which, confession time, can be my downfall. I’m embarrassed to tell you how many evenings I find myself staring blankly into my pantry/fridge/freezer wondering What on earth am I going to feed these people….? Truly, a less than awesome feeling. As I don’t particularly enjoy playing “Chopped” for dinner; I’m trying to improve my meal planning game, consolidate shopping trips and throw in a few make ahead meals (or at least main dishes) a week. Which brings me to…….Korean Short Ribs. Tender, savory, marinated in soy, sesame, garlic and ginger and garnished with green onions and cilantro, Korean Short Ribs make Tuesday night feel like a party. AND, you marinate them the night before, AND they take like, 5 minutes to cook. AND you will impress everyone at your table with your mad Tuesday Night Dinner skills. You are WINNING at dinner. Congratulations.
When shopping, make sure you buy the flanken cut short ribs. The package labeled “short ribs” is usually the kind that you braise for hours and is a completely different cut of meat. (Not that I’ve ever made that mistake or anything…. Does anyone else grocery shop at warp speed and occasionally get home with mystery items? Geez.) If you’re confused, ask your butcher.
Prep is pretty simple. However, because of the way these are cut across the bone, there might be tiny bone shards hanging around. Just rinse them off when you take them out of the package. Run your hand along each and just double check. Pat them dry and get ’em marinating! Soy sauce, garlic, ginger, Sriacha, lime and brown sugar. All my favorites! I keep the sugar to a minimum, but you need a little because sugar = beautiful caramelization when you throw them on the grill. And, hello, ginger paste! I found this at Trader Joe’s and it is a nice time saver. And in the context of a marinade, I don’t feel it sacrifices flavor. You are welcome.
Bonus points for easy clean up. I toss all my marinade ingredients into a one gallon freezer bag. Mash them all together with your hand or seal the bag and give it a good shake. Then, add in your ribs, place the bag in a baking dish just in case it leaks! Pop them in the fridge and tomorrow night they’ll just be waiting for you to throw on the grill. It’s like a magical little dinner fairy paid a visit while you were at work. Your Tuesday self will be so grateful to the Monday you.
When you do get home from work, or about an hour before you plan to throw these babies on the grill, take them out of the fridge and allow them to come to room temp. You can spend an extra 7 minutes or so tossing together my easy Asian Greens for a quick and yummy side dish.
When it’s creeping up on dinner time, get everything else ready BEFORE you grill the short ribs. They take no time at all. So, set the table, pour the wine, if you’re lucky get the littles to bed and have an adult meal.
This comes straight from the mouth of my resident grill master- get your grill really, really hot. Like 450 degrees hot. Grill 3-4 minutes per side, garnish with the green onions and cilantro and enjoy! Dinner, simplified!
And if you are looking for some ways to simplify your breakfast routine, check out our recipes for some make ahead breakfasts like this sausage, cheddar and spinach quiche, our pizza frittata or one of our granola recipes. This one or this no grain version.
Korean Short Ribs on a Tuesday. You are going to love these. Food is a kind of love. Want to make someone feel loved? Make them Korean Short Ribs. And if you know someone who might want to make someone feel loved, please share what we’re doing over here on our low sugar, low carb, but-we-still-want-mouth-watering-food journey. Thanks for being here, we think you’re really cool. Happy Cooking!
xo, Amanda
Korean Short Ribs
Yields: 4 servings
- 1 and 1/2 pounds Flanken Cut Short Ribs
- 1/2 Cup Low Sodium Soy Sauce
- 1 and 1/2 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Dark Brown Sugar
- 2 Tablespoons White Sugar
- 1 Tablespoon Sriacha
- 1 Tablespoon Sesame Oil
- 1 Small Shallot, minced
- 2 Large Garlic Cloves, grated on a zester
- 1 Tablespoon Grated Ginger (or Ginger Paste)
- Cilantro and Sliced Green Onions, for garnish
- Rinse and pat dry Short Ribs, checking for any bone shards
- Combine the Soy Sauce, Rice Vinegar, both Sugars, Sriacha, Sesame Oil, Shallot, Garlic, Ginger or Ginger Paster in a One Gallon Zip Lock bag. Seal and shake to combine.
- Add ribs to marinade, making sure all are evenly coated.
- Seal bag well and place in baking dish (just in case it leaks)
- Marinate in fridge overnight.
- One hour prior to cooking, remove from fridge and allow meat to come to room temperature.
- Preheat a grill to high heat-about 450 degrees.
- Grill ribs 3-4 minutes each side to desired doneness.
- Serve immediately garnished with green onions and cilantro.
- Preparation time: 10 minutes + 24 Hours (to marinate)
- Cook time: 6-8 minutes
Asian Greens with Sesame Lime Vinaigrette
Citrusy and herbaceous, these greens are a perfect side for any Asian inspired dish.
- 1 Tablespoon fresh squeezed Lime Juice
- 1/2 Teaspoon grated Garlic
- 1/2 Teaspoon grated Ginger or Ginger Paste
- 1/4 Teaspoon Sesame Oil
- Tiny drizzle honey
- Salt and Fresh Cracked Pepper to Taste- start with a tiny pinch- add more as desired.
- 2 Tablespoons Extra Virgin Olive Oil
- 1 bag Baby Arugula (can sub spinach or other greens)
- 1 Teaspoon Sesame Seeds
- Optional additions- thinly sliced green onion, cilantro, picked red onion
- Combine Lime Juice, Garlic, Ginger, Sesame Oil, Honey, Salt and Pepper in a large, non reactive mixing bowl. Whisk together.
- Whisk in the Olive Oil.
- Toss with Arugula and Sesame seeds and any additional add ons
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