Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade
. In a bowl, whisk
together remaining ingredients. Transfer beef
into a large sealable freezer bag (you may need 2). 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 but preferably overnight.
Heat gas or charcoal grill
to medium-hot. Drain
excess marinade off beef. Grill short ribs
, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish
with thinly sliced green onions
, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter
or party nibble.
* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken
," refers to a strip of beef cut across the bone from the chuck
end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.