Tasty Tuesdays: Short Ribs

Growing up in a Korean family, Sue had short ribs often (a Korean staple), but usually at special occasions like graduations and holidays. Even now, Sue will often prepare short ribs for family get-togethers and other celebrations; although these meals include vegetables and other side dishes, it’s the short ribs that are the star of the show--the feature.

Preparing short ribs takes time, especially when taking the extra step to marinate the short ribs overnight in a soy sauce blend--one of Sue’s favorites. Her recipe comes just in time with the warming weather, as she also recommends cooking the short ribs on the grill for 15-20 minutes to get that perfect charred taste. We hope you’ll try this classic feature and taste why it continues to be a Korean cultural staple today. Sue’s recipe can be found below:



Recipe for Short Ribs

(serves 4-5 people)


-2 pounds of beef short ribs

-1 cup soy sauce

-1/3 cup brown sugar

-1 tbsp ground black pepper

-1/2 tbsp of sesame oil

-5 to 7 cloves of minced garlic

-1 medium diced onion

-1/2 sliced, thin onion (green and white)

-8oz. of Sprite or 7 Up


-Meat Tenderizer

-Measuring Cups

-Chopping Knives


-Sealed Container


-With meat tenderizer, pound the meat (thinning out the meat makes it more tender and easier to eat).

-In a bowl, mix together all ingredients (minus the short ribs).

-Put the meat in container and pour bowl of ingredients over the meat; making sure all the juices are mixed.

-Refrigerate in sealed container for at least four hours.

-Using a grill on medium heat, cook ribs for twenty minutes. Be careful not to burn them, but give them a nice char.

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