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

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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.

How to Cook It

Grilling

Cuts Used in This Recipe

Grilled Sake and Teriyaki-Marinated Beef

Beef Short Rib

Grilled Sake and Teriyaki-Marinated Beef

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Thin Cut Grilling Short Ribs

Thin Cut Short Ribs

Marinating Short Ribs

Boneless Chuck Short Ribs