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RECIPE
13 INGREDIENTS11 STEPS1HR

Grilled Beef Short Ribs with Quick Pickles

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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
35MIN
Active Time

Fine Foods Blog

Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
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Ingredients

US / METRIC
Servings:
4
Serves 4
3 lb
Beef Short Ribs
cut flanken-style, across the bone

Lemongrass-Chile Sauce

4
Red Fresno Chili Peppers
3 stalks
3 cloves
Garlic , crushed
1 Tbsp
Brown Sugar
1 tsp
Toasted Sesame Oil
1/4 cup
Vegetable Oil
Canola or Grapeseed
3 Tbsp
Rice Vinegar

Quick Pickles

1 cup
Sliced  Persian Cucumbers
1/2 cup
Rice Vinegar
1 tsp

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Nutrition Per Serving

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CALORIES
1067
FAT
80.2 g
PROTEIN
60.7 g
CARBS
28.7 g

Author's Notes

Be sure to purchase “flanken style” short ribs that are cut across the bone.

Cooking Instructions

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Step 1
Whisk together the Rice Vinegar (1/2 cup), Granulated Sugar (1 tablespoon), and Salt (1 teaspoon).
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 4
Trim the tops off the Lemongrass (3 stalk) 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 Pepper (4) into half and remove the seeds and ribs.
Step 6
Peel the Fresh Ginger (1 inch), and slice it into rounds.
Step 7
Place the chilies, lemongrass, ginger, Garlic (3 clove), Brown Sugar (1 tablespoon), Toasted Sesame Oil (1 teaspoon), Vegetable Oil (1/4 cup), and Rice Vinegar (3 tablespoon) into a blender or food processor and purée until smooth.
Step 8
Place the Beef Short Ribs (3 pound) 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 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.

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Nutrition Per Serving
Calories
1067
% Daily Value*
Fat
80.2 g
103%
Saturated Fat
39.3 g
196%
Trans Fat
3.8 g
--
Cholesterol
248.3 mg
83%
Carbohydrates
28.7 g
10%
Fiber
1.0 g
4%
Sugars
22.8 g
--
Protein
60.7 g
121%
Sodium
876.2 mg
38%
Vitamin D
0.3 µg
2%
Calcium
68.7 mg
5%
Iron
8.5 mg
47%
Potassium
1363.9 mg
29%
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