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Grilled Beef Short Ribs with Quick Pickles
Recipe

13 INGREDIENTS • 11 STEPS • 1HR

Grilled Beef Short Ribs with Quick Pickles

3.0
1 rating
This easy grilled beef short ribs recipe with a lemongrass-chile sauce and quick pickles will have dinner on the table in less than an hour.
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Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
This easy grilled beef short ribs recipe with a lemongrass-chile sauce and quick pickles will have dinner on the table in less than an hour.
1HR
Total Time
$6.47
Cost Per Serving
Ingredients
Servings
4
US / Metric
Beef Short Ribs
3 lb
Beef Short Ribs
cut flanken-style, across the bone
Lemongrass-Chile Sauce
Lemongrass
3 stalks
Garlic
3 cloves
Garlic, crushed
Brown Sugar
1 Tbsp
Brown Sugar
Toasted Sesame Oil
1 tsp
Toasted Sesame Oil
Vegetable Oil
1/4 cup
Vegetable Oil
Canola or Grapeseed
Quick Pickles
Persian Cucumber
1 cup
Sliced Persian Cucumber
Rice Vinegar
1/2 cup
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
1059
Fat
79.7 g
Protein
60.5 g
Carbs
27.5 g
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Grilled Beef Short Ribs with Quick Pickles
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author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

Author's Notes

Be sure to purchase “flanken style” short ribs that are cut across the bone.
Cooking InstructionsHide images
step 1
Whisk together the Rice Vinegar (1/2 cup), Granulated Sugar (1 Tbsp), and Salt (1 tsp).
step 1 Whisk together the Rice Vinegar (1/2 cup), Granulated Sugar (1 Tbsp), and Salt (1 tsp).
step 2
Slice the Persian Cucumber (1 cup) in to thin rounds and add to vinegar mixture.
step 2 Slice the Persian Cucumber (1 cup) in to thin rounds and add to vinegar mixture.
step 3
Allow to sit at room temperature for at least 15 minutes. You can squeeze the cucumbers gently with your hands to speed up the pickling process. Pickles can be stored in the fridge for up to two months.
step 3 Allow to sit at room temperature for at least 15 minutes. You can squeeze the cucumbers gently with your hands to speed up the pickling process. Pickles can be stored in the fridge for up to two months.
step 4
Trim the tops off the Lemongrass (3 stalks) down to the tender part toward the bottom of the stem. Remove the tough outer layers, and roughly chop it.
step 4 Trim the tops off the Lemongrass (3 stalks) down to the tender part toward the bottom of the stem. Remove the tough outer layers, and roughly chop it.
step 5
Slice the Red Fresno Chili Peppers (4) into half and remove the seeds and ribs.
step 5 Slice the Red Fresno Chili Peppers (4) into half and remove the seeds and ribs.
step 6
Peel the Fresh Ginger (1 in), and slice it into rounds.
step 6 Peel the Fresh Ginger (1 in), and slice it into rounds.
step 7
Place the chilies, lemongrass, ginger, Garlic (3 cloves), Brown Sugar (1 Tbsp), Toasted Sesame Oil (1 tsp), Vegetable Oil (1/4 cup), and Rice Vinegar (3 Tbsp) into a blender or food processor and purée until smooth.
step 7 Place the chilies, lemongrass, ginger, Garlic (3 cloves), Brown Sugar (1 Tbsp), Toasted Sesame Oil (1 tsp), Vegetable Oil (1/4 cup), and Rice Vinegar (3 Tbsp) into a blender or food processor and purée until smooth.
step 8
Place the Beef Short Ribs (3 lb) in a glass casserole dish. Season with salt, and let sit at room temperature for at least 15 minutes and up to two hours.
step 8 Place the Beef Short Ribs (3 lb) in a glass casserole dish. Season with salt, and let sit at room temperature for at least 15 minutes and up to two hours.
step 9
Coat the short ribs with the chile sauce and allow to marinate for about 15 minutes. Meanwhile, heat your grill to medium.
step 9 Coat the short ribs with the chile sauce and allow to marinate for about 15 minutes. Meanwhile, heat your grill to medium.
step 10
Place the short ribs on the grill and cook to medium-rare. Depending upon the thickness of the short ribs, 2-5 minutes per side for medium-rare.
step 11
Let rest for 5 minutes, then serve with the pickles and other sides of choice.
step 11 Let rest for 5 minutes, then serve with the pickles and other sides of choice.
Tags
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Dairy-Free
4th of July
Gluten-Free
Beef
Grill
Shellfish-Free
Dinner
Father's Day
Summer
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