A tangy Kalbi style marinate makes thin cross-cut short ribs incredibly tender and full of flavor. Grill the marinated short ribs for caramelized , juicy beef finger food.
Ingredients
- 1 pack Korean Style Short ribs
- 1/4 Cup Soy Sauce
- 1/4 Cup Balsamic Vinegar
- 2 Tablespoons Vegetable Oil
- 3 Tablespoons Honey
- 4 - Minced Garlic Cloves
- 2 Tablespoons - Minced Ginger Fresh
- 3 Finely Chopped Scallions
Directions
- Add soy sauce, balsamic vinegar, vegetable oil and honey to a bowel and give a mix.
- Smash the garlic cloves and mince. Peel the ginger with a spoon, smash and mince. Cut the root end off the scallions and cut the remaining stalk length wise. Use the upper green stalk to garnish at the end.
- Finely mince the white portion and add to the marinade along with the garlic and ginger.
- Place the short ribs in a zip lock bag, add the marinade and move around to completely cover the short ribs.
- Push air out of the bag and seal the bag and let marinade for at least 4 hours and possibly over night.
- Cook on high heat quickly to create a nice crust without over cooking.
- Remove and rest for 5-10 minutes and enjoy this savory beef finger food.
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