|Julian's Korean Short Ribs|
|Korean Short Ribs, Cut in Half|
5 pounds Korean style beef short ribs
|In the Marinade|
1 cup soy sauce
1/2 cup water
1/4 cup vinegar
2 tablespoons sesame oil
1/2 cup honey
1 small onion, peeled and finely grated
3 garlic cloves, crushed or minced
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
If using for a main course, keep pieces whole. If using as an appetizer, side or party dish, cut each piece in half or smaller as desired.
In a bowl, whisk together marinade ingredients. Transfer beef into a large zip locked freezer bag or two. Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours or overnight on a flat surface in the refrigerator. Turn the ribs several times during marination to ensure evening flavor distribution.
Heat grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, until cooked through and completely done, about 3 to 4 minutes per side. These are typically cooked completely so there is pink remaining. Garnish with thinly sliced green onions.