Korean Barbecued Short Ribs

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 tbsps. 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 crushed
  • 1/2 cup Oriental dark-roasted sesame oil
  • 1/8 tsp crushed red pepper pods


  1. 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.