Bobby Flay Beef Short Ribs Recipe

This Bobby Flay Beef Short Ribs Recipe is a sticky and umami-packed recipe, which features a Korean-inspired soy-sesame marinade and tender flanken-style ribs. It’s the ultimate barbecue dish, ready in about 4 hours (including marinating time).

Bobby Flay Beef Short Ribs Ingredients

• 2 tablespoons toasted sesame seeds, plus more for sprinkling
• 4 large cloves garlic, pressed
• 1 cup soy sauce
• 2 tablespoons sherry (or mirin)
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 2 tablespoons water
• 2 teaspoons fresh ginger, finely grated
• 1/2 cup chopped scallions (green and white parts, mixed), plus more green tips for sprinkling
• 1 tablespoon red chili flakes
• 6 pounds short ribs, cut into thin pieces, about 2 1/2 inches long (Flanken style)

How To Make Bobby Flay Beef Short Ribs

1. Prep the sesame: Place the toasted sesame seeds in a coffee grinder or mortar and pestle. Grind them until they are fine but not quite a paste. This releases their natural oils and thickens the marinade.
2. Make the marinade: In a medium bowl, combine the ground sesame seeds with the pressed garlic, soy sauce, sherry, honey, sesame oil, water, grated ginger, chopped scallions, and red chili flakes. Stir well until the honey is dissolved and the ingredients are fully incorporated.
3. Marinate the meat: Place the short ribs in a large baking dish or a large resealable plastic bag. Pour the marinade over the ribs, tossing them with your hands to ensure every piece is coated. Cover and refrigerate for at least 2 to 3 hours.
4. Grill (Stage 1): Preheat your grill to medium heat. Remove the ribs from the marinade and shake off the excess. Grill the ribs, turning occasionally, for about 15 minutes total, or until they are golden brown and crispy on the edges.
5. Grill (Stage 2): Turn the grill down to low heat (or move the ribs to a cooler zone of the grill). Cover the grill and cook for another 15 minutes. This slower cooking time helps render the fat and tenderize the meat near the bone.
6. Serve: Transfer the ribs to a serving plate. Garnish generously with fresh green onion tips and extra toasted sesame seeds. Serve hot.

Recipe Tips

• The Cut of Meat: This recipe works best with Flanken-style short ribs (often labeled “LA Galbi” or “Korean Style Ribs”). These are cut across the bones into thin strips. If you use “English style” (thick blocks of meat), the cooking time will need to be much longer and slower.
• Grinding Sesame Seeds: Grinding the seeds is a classic Korean technique. It adds a nutty creaminess to the marinade that whole seeds cannot provide.
• Sherry Substitute: If you do not have sherry, you can substitute it with Mirin (Japanese sweet rice wine) or even apple juice for a non-alcoholic version.
• Watch the Sugar: The honey in the marinade can burn quickly over high heat. Keep the grill at medium and watch the ribs closely to prevent charring before the meat is cooked.

What To Serve With Bobby Flay Beef Short Ribs

These rich, salty-sweet ribs pair perfectly with fresh, acidic sides.

• Steamed Rice: Essential for soaking up the soy glaze.
• Kimchi: The fermentation and spice cut through the rich beef fat.
• Cucumber Salad: A smashed cucumber salad with vinegar and sesame.
• Grilled Scallions: Throw extra whole scallions on the grill for a charred side.

How To Store Bobby Flay Beef Short Ribs Recipe

• Refrigerate: Store leftover ribs in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat the ribs in a skillet over medium heat or in an air fryer at 350°F for 3-4 minutes to re-crisp the edges. Microwave reheating can make them rubbery.
• Freeze: You can freeze the raw ribs in the marinade for up to 3 months. Cooked ribs can also be frozen but are best enjoyed fresh.

Bobby Flay Beef Short Ribs Nutrition Facts

• Calories: 450
• Total Fat: 35g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Sodium: 900mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugar: 6g
• Protein: 25g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Bobby Flay Beef Brisket Recipe
• Bobby Flay Beef Stroganoff Recipe
• Bobby Flay Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce Recipe