Beef Short Ribs, they are all the rage these days. Whether you barbecue these beef short ribs or bake them, this Asian inspired sauce will have you licking your fingers as you reach for the next piece.
If you’ve never tried them when you eat out, let alone cooked them at home, you may want to know exactly where they come from. And more importantly how do to cook them.
Don't fear help is here to get things figured out to make the tastiest ribs ever.
Where do short ribs come from?
Short ribs come from the beef chuck portion of the animal. They are the five (5) short ribs from the chuck section that are too small to be used for good steaks. So, in short, short ribs are just that: short ribs.
Essentially, when a beef animal is harvested and broken into sections, the first five rib bones go into the chuck section, not the rib section. This is because the first 5 rib bones don't make good steaks. The meat from these sections is mainly from muscle that is used a lot. While it is less tender it has a lot of flavor.
Where to Buy Beef Short Ribs
I purchased these short ribs from Vicentina Fine Foods. I always try to support local businesses and their products are great! But, you can buy short ribs from your local grocer or your meat monger
Why Make Beef Short Ribs?
Why not? No, seriously... short ribs are so versatile. You can make them as an appetizer to be eaten before your main entrée or make them as part of your main meal.
Las time I made them, I made them with pizza and a salad. No complaints from the family!
Beef short ribs are very tasty and each short rib strip is a nice small size. This means that you can have one piece or ten if you are really that hungry.
Cooking Beef Short Ribs
When grilling anything on the Barbecue, you want to make sure that your Barbecue has been pre heated and is clean. Turn on your barbecue at least 5 minutes before you put any food on it. Take a barbecue brush and brush the grill to loosen any grease or food particles that are stuck from previous use.
Once done cleaning your grill, you are ready to put your food on the grill.
Short ribs are usually cut very think and don't take very long to grill. They are also pretty fatty. You'll want them to cook at medium low heat for at least 10 minutes each side.
If you don't have a grill, you can also bake these ribs in a preheated oven at 400°F. Place them on a lightly greased baking sheet and bake for about 15 minutes. Keep an eye on them that they don't burn. They will be done once they have reached an internal temperature of 200-205°F.
Making the Sauce
The sauce that accompanies these ribs is Asian inspired and compliments the beef so well. I highly recommend making the sauce.
If you don't like soy, you may not want to pour the sauce on the ribs. In this case you can place the sauce in a shallow bowl or gravy boat and serve along side the ribs.
How to Make these Ribs different
Now if you want to make them a little different you could consider one of the following options:
- Use pre-seasoned, Korean style hot beef short ribs
- Make them in the skillet (fry pan)
- Braise them in liquid, like beef stock and red wine
Perfect Side Dishes
So you want to make the ribs but don't know what side to make with them. Here are a few ideas:
Storing Your Ribs
It goes without saying that it's highly doubtful that you will have any leftovers. But on the small chance you do, you can store these ribs in a microwave safe container or in aluminum foil refrigerated for 2 to 3 days.
Note that they will not taste as good as the day you made them though, so don't be disappointed when you eat them as leftovers.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Beef Short Ribs
- 1 kg Beef Short Ribs approximately 12
- 1 tsp salt if short ribs are unseasoned
For the Sauce
- 1 clove garlic minced
- ½ tsp ground ginger
- ¼ cup soy sauce low sodium preferred
- ⅛ cup water
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp corn starch
for the garnish
- 2 green onions for garnish
- 1 tbsp sesame seeds for garnish
- Making the Sauce
- Place all the sauce ingredients in a small saucepan and bring to a boil.
- Once thickened remove from heat and cover
- Beef Short Ribs
- Turn on the Barbecue on medium low heat and let stand for 10 minutes
- Season short ribs with salt if they are not pre-seasoned. If they are already seasoned, place the short ribs on the grill and close the barbecue.
- Flip the short ribs after 10 minutes and cook for another 10 minutes.
- Remove from grill and place on a plate and let stand covered.
Assembly and Garnish
- Place short ribs on a serving plate and sprinkle the sesame seeds over the short ribs.
- Cut the stems of the green onions diagonally and sprinkle over short ribs.
- Serve immediately