I’ll admit, I stumbled upon this Korean Short Ribs recipe from the Foodie Army Wife back in the summer and forgot to post it, hence the photos have corn on the cob in them…
And I’ve forgotten about my Pintested Posts… oy. I guess life got in the way?!
Anyway, fast forward a few months, and I’m still making these Korean Short Ribs I pinned to my Food: Main Food, Beef Board. Even in the winter! I absolutely love how easy this are to prep and cook. And they are FULL of flavour. I often end up making double batches and freezing them. They’ve been great to take camping, and skiing. No joke, I’ve just made a batch for our upcoming ski trip.
Won’t it be great to ski all day and come back to these? Of course, I’ll probably serve something other than corn on the cob… rice? Broccoli?
- 2 lb Korean Style Short Ribs (sometimes referred to as Flanken Style Ribs)*
- 1 onion, thinly sliced
- 1/2 tsp ground Black Pepper
- 1/2 tsp Garlic Powder
- 1 c Soy Sauce
- 1/2 c white Vinegar
- Combine all of the ingredients in a gallon-sized ziplock bag.
- Marinade at least 4 hours.
- Grill** the ribs over a medium heat about 5 minutes on each side, or until desired.
- *the thinner the better. I try to get them less than a 1/4" thick.
- **on the grill we do a couple minutes a side, same with campfire. In the oven, I broil on high, also a couple minutes per side. It all depends on how "well" you want them done.