This Kobe-style short ribs marinade comes to us from Sherry Holbrook, wife of Costco meat buyer Doug Holbrook. We bought boneless beef short ribs from Costco and began our search for something with an Asian flair. This recipe gives the meat a great deal of flavor and whipping up the marinade is quite simple. The catch here is planning ahead and letting the meat marinate overnight. So not a lot of āactiveā preparation time just do it the night before; but once you taste it, youāll agree that itās worth it.
INGREDIENTS
- About 4 pounds boneless beef short ribs
- 1 cup soy sauce
- Ā¼ cup Olive This! Toasted Sesame Oil
- Ā¼ cup mirin (Japanese rice wine) or sweet sherry
- Ā¼ cup packed brown sugar
- Ā¼ cup rice vinegar
- 12-15 cloves of garlic, minced or pressed through a garlic press
- 2 large green onions, chopped
DIRECTIONS
Chop and measure out your ingredients.
Combine all ingredients (except the meat) into a medium-sized bowl and whisk together.
Place the meat into a zipper-locking bag and add the marinade.
Seal the zipper-locking bag removing as much air as possible. Marinate the meat overnight in the refrigerator turning the bag occasionally.
When ready to grill, remove short ribs from bag and wipe off marinade with a paper towel. Discard marinade.
Grill short ribs to your preferred internal temperature: 125-130 degrees for medium-rare, 135 to 140 degrees for medium, 150 degrees for medium-well and 160 degrees for well-done. Use a meat thermometer inserted into the middle of the ribs. You can also use the ācut-and-peekā method!
Remove from the grill, tent with foil and let rest for about 8-10 minutes before serving. Enjoy.
MAKES 6 SERVINGS
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