Bobby Flay BBQ Short Ribs are an easy grilled dinner made with thin cut beef short ribs in a soy, sesame, honey and ginger marinade. Because the ribs grill in about 30 minutes after marinating, this quick recipe suits weeknight dinners, summer cookouts, game day or a backyard party.
Honey and soy both burn fast, so the ribs go on over medium high rather than a screaming fire. Let the excess marinade drip off before they hit the grate, because pooled sugar scorches long before the meat is done.
Grinding the sesame seeds into the marinade is what sets this apart, since the powder clings to the meat instead of falling off. Thin cut ribs also grill in thirty minutes rather than braising for hours, which is unusual for short ribs.
Bobby Flay BBQ Short Ribs
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes30
minutes745
kcalGround toasted sesame seeds, garlic, soy, sherry, honey, sesame oil, ginger, scallions and chili flakes make the marinade. Thin cut short ribs soak for up to three hours, then grill over two heat levels until crisp and tender.
Ingredients
2 tablespoons toasted sesame seeds, plus more for sprinkling
4 large cloves garlic, pressed
1 cup soy sauce
2 tablespoons sherry
2 tablespoons honey
2 tablespoons sesame oil
2 tablespoons water
2 teaspoons fresh ginger, finely grated
½ cup chopped scallions (green and white parts), plus more green tips for sprinkling
1 tablespoon red chili flakes
6 pounds short ribs, cut into thin pieces about 2½ inches long
Directions
- Grind the sesame seeds: Grind the toasted sesame seeds in a coffee grinder until fine.
- Mix the marinade: Place the ground seeds in a medium bowl and add the garlic, soy sauce, sherry, honey, sesame oil, water, ginger, scallions and red chili flakes. Stir until thoroughly combined.
- Marinate: Place the ribs in a large baking dish, pour the marinade over and turn to coat. Cover and refrigerate 2 to 3 hours.
- Sear on the grill: Preheat the grill to medium high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes.
- Finish covered: Reduce the grill heat, close the cover and grill until tender, about 15 minutes longer.
- Serve: Remove to a platter and sprinkle with sesame seeds and green onion tips.
FAQs
What cut of short ribs do you need for this?
You want flanken cut ribs, sliced across the bones into thin strips about half an inch thick. English cut ribs are the thick blocks meant for braising, and they will stay tough on a hot grill. Ask the butcher for Korean style or kalbi cut ribs, since that is the same thing under a different name.
Why grind the sesame seeds before mixing the marinade?
Whole seeds roll off the meat and sink to the bottom of the dish, so their flavor never really transfers. Ground into a fine powder they suspend in the marinade and coat every surface the soy touches. A coffee grinder is the fastest route, though a mortar and pestle or even a rolling pin works perfectly fine.
Why marinate for only 2 to 3 hours?
A full cup of soy sauce is aggressive, so longer soaking cures the meat and turns it too salty. Thin cut ribs also have far more surface area than a thick roast, so the marinade works fast. Two hours is plenty if you are short on time, and an overnight soak is the one option to avoid.
Why lower the heat and close the grill for the second half?
The first fifteen minutes over higher heat builds the crust, which is really all direct flame is good for. Closing the cover turns the grill into an oven, so the connective tissue between the bones finally softens. Leave it open on high the whole time and the outside chars badly while the meat stays chewy.
Can you cook these indoors without a grill?
The broiler is the closest match, with the rack about six inches down and the same two stage timing pattern. A cast iron grill pan works too, though open a window first because sesame oil and soy smoke heavily. Line the broiler pan with foil either way, since the honey glaze welds itself onto bare metal fast.
