While Reinhardt calls for bone-in Korean-cut or flanked short ribs, I marinated thick boneless short ribs for my version of the recipe and ended up with tender, rich steaks for half the price of a boneless rib-eye.
Course Entree
Cuisine American
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 4servings
Calories 471kcal
Author Stephanie Stiavetti
Ingredients
1/4cupsesame oil
1/2cupsoy sauce or tamari
1/2cuprice wine vinegar
1/2cuppacked brown sugar
1tsppowdered ground ginger
2tbspfresh grated ginger
2tbspred pepper flakes
8bonelessbeef short ribs
Instructions
Whisk all ingredients except the short ribs together in a large bowl, then pour into a large zip-top bag. Add the short ribs and marinate for at least 4 hours or overnight.
An hour before you plan to serve the ribs, remove them from the fridge and preheat the grill to medium-high, with a zone reserved for indirect heat.
Remove the ribs from the marinade and shake off the excess. Place over direct heat to sear the meat, turning every 1-2 minutes so each side gets grill marks.
Move the ribs to the indirect heat zone and cook for 10 minutes, turning once, until the internal meat temperature reaches 140˚.
Transfer the ribs to a platter, cover with foil, and let rest for 10 minutes.
Slice very thinly against the grain before serving. This preparation also makes great meat for fajitas or works well accompanied by rice, stir-fry noodles, or atop some leafy greens for an Asian steak salad.