Ingredients

⅓ cup (75 mL) packed brown sugar ¼ cup (60 mL) EACH soy sauce, liquid honey and rice vinegar 2 tbsp (30 mL) sesame oil 1 tbsp (15 mL) minced gingerroot 10 cloves garlic, minced 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) cold water 2 lb (1 kg) Beef Chuck Short Ribs, about ½ inch (1 cm) thick (about 8) 4 green onions, thinly sliced 1 tbsp (15 mL) toasted sesame seeds

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Directions

1. Combine sugar, soy sauce, honey, vinegar, sesame oil, gingerroot and garlic in a small saucepan; bring to a boil over medium heat. Gradually whisk cornstarch mixture into sauce; bring to a boil, stirring constantly. Cook, stirring often, for 2 to 3 minutes or until thickened and glossy. Remove from heat; pour into a bowl and let cool completely. 2. Pour half the marinade into a large sealable freezer bag; cover remaining sauce in bowl and refrigerate. 3. Pierce rib meat all over with a fork. Add ribs to marinade in the bag, massaging sauce into meat to coat; seal bag and refrigerate for at least 4 hours or up to 24 hours. 4. Remove ribs from marinade and pat dry; discard used marinade. Grill ribs in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning often and basting with reserved marinade, until browned and tender. 5. Serve ribs garnished with green onions and sesame seeds.

How to Cook It

Grilling

Cuts Used in This Recipe

Beef Short Rib

Grilled Honey Garlic Beef

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Thin Cut Short Ribs

Marinating Short Ribs

Boneless Chuck Short Ribs