Glazed Korean Short Ribs - Pampered Chef

By sheilaolim

Nutrients per serving: (2 ribs): Calories 550, Total Fat 27 g, Saturated Fat 10 g, Cholesterol
135 mg, Sodium 970 mg, Carbohydrate 25 g, Fiber 1 g, Protein 47 g
Cook’s Tips: Toasted sesame oil is a dark-colored, strong-flavored oil from toasted sesame seeds.
It's used to accent Asian dishes. Do not substitute light sesame oil, which doesn't contribute much
flavor.
Beef short ribs are also known as flanken, which is a strip of beef from the chuck (shoulder) end of
the short ribs. Ask the butcher if you need help spotting them in the meat section.

Ingredients

• 4 green onions with tops, divided
• 1/3 cup (75 mL) reduced-sodium
• soy sauce
• 1/4 cup (50 mL) packed brown
• sugar
• 1/4 cup (50 mL) rice vinegar
• 2 tbsp (30 mL) toasted sesame
• oil
• 4 garlic cloves, pressed
• 8 Korean-style beef short ribs,
• cut 1/2 in. (1 cm) thick across
• bones (beef chuck flanken, see
• Cook's Tip)
• 1 large bunch broccolini (about 8
• oz/250 g)
• 3/4 cup (175 mL) Korean
• Barbecue Sauce, divided

Details

Adapted from pamperedchef.biz

Preparation

Step 1

1. Thinly slice green onion tops; place in (1-cup/250-mL) Prep Bowl. Cover and refrigerate
for later use. For marinade, finely chop green onion bottoms using Food Chopper.
Combine onion bottoms, soy sauce, brown sugar, vinegar, oil and pressed garlic in Small
Batter Bowl; whisk until well blended. Pour 2 tbsp (30 mL) of the marinade into another
Prep Bowl; cover and refrigerate for later use. Place ribs in large resealable plastic bag.
Pour remaining marinade into bag; seal bag and turn to coat. Marinate in refrigerator 6
hours, turning occasionally, or overnight.
2. Prepare grill for direct cooking over medium-high heat. Place broccolini in Stainless (6-
qt./6-L) Mixing Bowl; drizzle with reserved marinade. Toss to coat and set aside.
Remove ribs from marinade; discard marinade. Pat ribs dry with paper towels. Reserve 1/4
cup (50 mL) of the barbecue sauce for serving. Brush ribs with remaining 1/2 cup (125 mL)
barbecue sauce.
3. Grill ribs, covered, 5-10 minutes or until internal temperature of ribs reaches 145°F (63°C)
for medium-rare doneness, turning once. Transfer ribs from grill to Large Sheet Pan; tent
with aluminum foil and let stand at least 3 minutes. Grill broccolini, covered, 6-11 minutes
or until broccolini is tender and edges begin to char, turning frequently. Remove broccolini
from grill. Brush ribs with reserved 1/4 cup (50 mL) sauce. Serve ribs with broccolini.
Garnish with sliced green onion tops.