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


  • 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.