• Korean BBQ Short Ribs
 
  • Korean BBQ Short Ribs
 

Korean BBQ Short Ribs

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  • Difficulty2/5
  • Prep time15 mins
  • Cook time5 mins
  • Serves2 - 4
  • HardwoodHickory

Kalbi offers a tasty marinade of garlic, ginger, honey, and vinegar. This Korean dish is perfect off the Traeger, and traditionally served with lettuce, rice, and red bean paste.

Ingredients

Crosscut Beef Short Ribs1 1/2 lbs.
Soy Sauce1/2 cups
Water1/2 cup
White Vinegar or Rice Vinegar2 Tbsp.
Brown Sugar2 Tbsp.
Granulated Sugar or Honey1 Tbsp.
Garlic, minced2 cloves
Ripe Pear, peeled, cored, and coarsely chopped1
Fresh Ginger, peeled and sliced into coins1" piece
Scallion, trimmed and coarsely chopped1
Sesame Oil2 tsp.
Traeger Beef Shake1 tsp.

Preparation

Combine the soy sauce, water, vinegar, brown sugar, granulated sugar, garlic, pear, ginger, scallion, and sesame oil in a blender and pulse several times.

Lay the beef in a single layer in a baking dish and season on both sides with Traeger Beef Shake. Pour the marinade over the beef, turning the beef over to coat both sides. Cover and refrigerate for several hours, or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450°F (High) and preheat, lid closed, for 10 to 15 minutes.

Remove the beef from the marinade; discard marinade. Arrange the beef on the grill grate and grill, 2 to 3 minutes per side, or until the meat is cooked to your liking. (In Korea, they prefer their short ribs well-done.)

Transfer to a platter or plates and serve immediately.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time5 mins
  • Serves2 - 4
  • HardwoodHickory