Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 min. while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag. Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grell short ribs, turning once, to desired doneness, about 3 to 4 min. per side. Garnish with thinly sliced green onions, if desired. serve whole pieces as a main course or cut into samller pieces, using kitchen shears, for a starter or party nibble.
Originally Submitted
6/30/2010
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You can add this Kalbi (Korean barbequed beef Short Ribs) recipe to your own private DesktopCookbook.