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Recipes
August 2019

Simple Marinated Short Ribs

By Chris Morocco

4.2

(6)

Image may contain Food Dish Meal Pork and Meatball
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

When you’re not in the mood to do much work, you need a marinade that does the work for you.

Recipe information

  • Yield

    4 servings

Ingredients

Vegetable oil (for grill)

2

lemongrass stalks, trimmed, tough outer layers removed

1

serrano chile

3

garlic cloves

1

1" piece ginger, peeled

1

Tbsp. dark brown sugar

1

Tbsp. extra-virgin olive oil

1

Tbsp. fish sauce

1

Tbsp. soy sauce

1¼

lb. boneless short ribs

Kosher salt

2

scallions, thinly sliced

½

cup cilantro leaves with tender stems

Sesame seeds and lime wedges (for serving)

Need to make a substitution?

Preparation

  1. Step 1

    Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Using a Microplane, finely grate lemongrass, chile (seeds and all!), garlic, and ginger into a medium bowl. (Alternatively, you can chop very finely, then mash to a paste using the side of your knife.) Add brown sugar, oil, fish sauce, and soy sauce and mix well.

    Step 2

    Season ribs with salt and add to bowl. Turn as needed to coat completely. Let sit at least 10 minutes and up to 2 hours. (If marinating longer, wait to fire up the grill.)

    Step 3

    Grill ribs over hottest part of grill, moving to cooler zone as needed if browning too fast, until well browned, about 5 minutes per side. Transfer to a cutting board and let rest 10 minutes before slicing.

    Step 4

    Transfer ribs to a platter and top with scallions and cilantro and sprinkle with sesame seeds. Serve with lime wedges for squeezing over.

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