Typical she cooks, he eats scenario…
While having Pinkberry, we were deciding what we should make for dinner. He mentioned that he had bought short ribs from Costco. So I quickly did a google recipe search for a marinade with a short marinating time and I stumbled upon this. Just looking at the title of that recipe got me excited! So we did a quickie grocery run to Trader Joe’s to get our missing ingredients.
When we got home and he showed me these big chunks of beef, I was a bit flabbergasted because they were nothing like my beloved Korean bbq ribs. So cooking time is way off from the suggested cooking time from the recipe and we had to use a meat thermometer to check to see if the meat was safe for eating.
Anyways, the marinade is the best part! To make the marinade, you will need 1/3 cup of grape seed oil…(I finally got measuring cup spoons! Not the cutest, but they’ll do for now ;)
Grate lots of fresh ginger! There really is no such thing as too much ginger for this recipe. If you love the flavors of ginger then use a whole chunk like me :)
Warm the grape seed oil in a small sauce pan. Add brown sugar and stir until the sugar has softened. Don’t worry if it looks funny because the oil and the brown sugar will still be separated, it’ll all come together when you add the soy sauce.
Turn off the heat and add soy sauce, sesame oil, and ginger.
Mix it all to combine and wait 5-10 minutes for it to cool.
Put the short ribs in a plastic container or ziploc baggy and coat with the marinade. Allow it to marinate outside for a minimum of 30 minutes. I was watching an episode of “Kitchen Boss“, and Buddy mentioned that if you leave meat outside to marinate, it actually marinates quicker than if you were to marinate it in the fridge. Very cool tip, thanks Cake Boss!
While that was marinating, this happened…
So now I must apologize for these blurry photos…
Take them out of the marinade and broil the short ribs on high for 10 minutes and then cook in the oven for 20 minutes at 375°…
Make sure to use a meat thermometer to ensure that your meat is safe for consumption!
They’ll look like this when it’s done! Mmmm.
It felt like an eternity waiting for the short ribs to cook so my boyfriend made his special pasta that I have labeled “pasta e olio à la mon” to be served with the beef. But my uncontrollable drunk munchies led to us to eating the pasta first (I ate that thing so fast, no joke!) and then eating chunks of delicious ginger soy short ribs later.
Nom nom nom, recipe for the pasta e olio à la mon will be up shortly! :)
Hope you get to try this marinade soon! It’s definitely one of my top 5 marinades! Oh ps, if you’re on the hunt for good high quality meat, I highly recommend Costco. I know it can be a bit pricey but it’s definitely well worth the splurge for those special occasion meals.
Happy eating, xoxo!
Ginger Soy Marinade (via White on Rice Couple)
- 4 lbs of beef short ribs
- 1/3 cup grape seed oil
- 2-3 tablespoons of light brown sugar
- 2-3 tablespoons of soy sauce
- 1 teaspoon sesame oil
- 1″ fresh ginger, coarsely grated
- Warm oil in a small sauce pan. Add palm sugar and stir until sugar has softened (it will be separated from oil still. Don’t worry, everything will emulsify when you add soy.) Turn off heat. Add soy sauce, sesame oil, and ginger and mix to combine. Allow to cool for 5-10 minutes.
- Put ribs in a plastic bag or flat container to marinate them in, add marinate and carefully toss to coat ribs. Allow to marinate for about 30 minutes. (You can leave these out for the 1/2 hour marinade time, but if marinating longer, then you might want to refrigerate them as they marinade)