Korean BBQ Beef Short Ribs

Experience the bold and savory flavors of Korean BBQ with these succulent beef short ribs. The marinade combines soy sauce, brown sugar, and aromatic spices, creating a perfect balance of sweetness and umami. Grilled to perfection, these ribs are a delightful and satisfying meal for any barbecue enthusiast.

Ingredients:

3 lbs beef short ribs
1 cup soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
1/4 cup sesame oil
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons mirin
2 tablespoons honey
1 teaspoon black pepper
2 green onions, chopped
1 tablespoon toasted sesame seeds

Instructions:

In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, mirin, honey, and black pepper to create the marinade

Place beef short ribs in a large resealable plastic bag and pour the marinade over them

Seal the bag and refrigerate for at least 4 hours or overnight

Preheat the grill to medium-high heat

Remove ribs from the marinade, allowing excess to drip off, and grill for 5-7 minutes per side or until desired doneness is reached

While grilling, baste the ribs with the remaining marinade for added flavor

Once cooked, sprinkle with green onions and toasted sesame seeds

Serve hot and enjoy

Comments

Keto Mediterranean Cucumber Roll Ups

These Keto Mediterranean Cucumber Roll Ups are a tasty and refreshing snack or appetizer. There is a tasty low-carb treat made with smooth cream cheese, sour sun-dried tomatoes, and salty kalamata olives wrapped in thin cucumber slices. Ingredients: 2 large cucumbers, peeled 1/2 cup cream cheese, softened 1/4 cup sun-dried tomatoes, chopped 1/4 cup kalamata olives, chopped 2 tbsp fresh basil, chopped 1 tbsp lemon juice Salt and pepper to taste Instructions: Slice the cucumbers lengthwise using a mandoline slicer or a vegetable peeler to create thin strips In a mixing bowl, combine cream cheese, sun-dried tomatoes, kalamata olives, basil, lemon juice, salt, and pepper Mix until well combined Spread a thin layer of the cream cheese mixture onto each cucumber strip Carefully roll up each cucumber strip and secure with a toothpick Place the roll-ups on a serving platter and refrigerate ...

Stone Fruit Almond Tart

Enjoy this tasty Stone Fruit Almond Tart that doesnt have any refined sugar or gluten. The nutty almond flour crust goes well with the sweet and juicy stone fruits, making the flavors just right. This tart will be a hit whether you serve it for a special event or just because you want something sweet any day of the week. Ingredients: 1 cup almond flour 1/4 cup coconut flour 1/4 cup coconut oil, melted 2 tablespoons maple syrup 1/4 teaspoon salt 1/2 teaspoon almond extract 2 cups assorted stone fruits such as peaches, plums, and apricots, sliced 1 tablespoon arrowroot powder 2 tablespoons lemon juice 2 tablespoons sliced almonds, for topping Optional: fresh mint leaves, for garnish Instructions: Preheat the oven to 350F 175C In a bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, salt, and almond extract Mix until a dough forms Press the dough into a ta...

Spinach Artichoke Dip

This Spinach Artichoke Dip is a traditional party food that is rich, creamy, and full of flavor. Its great for gatherings, parties, or a cozy night in. Ingredients: 1 10 ounce package frozen chopped spinach, thawed and drained 1 14 ounce can artichoke hearts, drained and chopped 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1/2 cup mayonnaise 1/2 cup sour cream 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: Preheat oven to 375F 190C In a medium mixing bowl, combine all ingredients until well mixed Transfer the mixture into a baking dish Bake for 25-30 minutes, or until the top is golden brown and the dip is bubbly Serve hot with tortilla chips, crackers, or sliced baguette

Anemo Logio

Search This Blog