Vietnamese Short Ribs- Recipe
Watch the reel -here-.
If you're a fan of Korean galbi, you're going to love my Vietnamese-inspired spin on these flanken-style short ribs. The combination of savory sauces and a touch of sweetness creates a marinade that’s irresistible and finger licking good!
Ingredients:
2-3 lbs flanken beef short ribs
1/2 cup light soy sauce
1/2 cup Maggi seasoning sauce
1/4 cup oyster sauce
1 tablespoon coarse black pepper
2 tablespoons brown sugar
1 tablespoon rice vinegar
Directions:
Prepare the Ribs: Rinse the short ribs with cold water, drain, and pat them dry with paper towels.
Mix the Marinade: In a large mixing bowl, combine the light soy sauce, Maggi seasoning, oyster sauce, black pepper, brown sugar, and rice vinegar. Stir well until the sugar dissolves.
Marinate: Place the short ribs into a large zip-top bag. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag, removing as much air as possible, and massage the marinade into the meat for about 1-2 minutes. Refrigerate for at least one hour or marinate overnight for maximum flavor (do not marinate for more than 12 hours or it can become too salty).
Grill: Preheat your grill to 450° to 500°F. Grill the short ribs for about 3 minutes per side, or until they develop dark grill marks and are caramelized.
Alternative Cooking Methods: You can also air fry the ribs at 400°F for a few minutes on each side. Finish by broiling one side for about a minute or so to achieve a caramelized finish. You can also use a torch to char the edges as well.
Serve: Garnish with green onions, sliced red chili’s, optional sesame seeds, and serve immediately.
Enjoy these ribs with steamed rice or your favorite side dish!