Grilled Sake and Teriyaki-Marinated Beef

Sake & Teriyaki is more than just a cute title – it’s a delicious flavour combo that works really well with bold beefy cuts like short ribs!
Yield 6 Servings Prep. Time 20 min Marinating Time 480 min Cooking Time 8 min Total Time 508 min


Here are the following ingredients:

  • 3 lb (1.5 kg) Beef Grilling Short Ribs (thin-cut Maui/Korean-style)
  • 1 cup (250 mL) teriyaki sauce, divided
  • ½ cup (125 mL) sake or mirin
  • 3 cloves garlic, minced
  • 5 tsp (25 mL) finely grated gingerroot, divided
  • 1 cup (250 mL) mayonnaise
  • 2 tsp (10 mL) sesame oil

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine ¾ cup (175 mL) of the teriyaki sauce, sake, garlic and 4 tsp (20 mL) of the gingerroot in a large sealable freezer bag. Pierce short ribs all over with a fork. Add ribs to bag, massaging to coat; seal and refrigerate for at least 8 hours or up to 24 hours.

  2. Meanwhile, whisk together mayonnaise, the remaining ¼ cup (60 mL) teriyaki sauce, 1 tsp (5 mL) gingerroot and the sesame oil in a bowl. Cover and refrigerate for up to 3 days.

  3. Discard marinade from ribs. Pat ribs dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning twice or more or until cooked to medium-rare doneness (145°F/63°C) at the most. Serve ribs with the mayonnaise mixture alongside for dipping.