“Lemon Ginger Soy Beef Short Ribs”

Finally, I’m back and glad to be sharing with you some awesome recipes. Sometimes you need a minute to take care of family and the curves life tends to throw your way. So hopefully I’m on the other side of calm and ready to get back to my happy place, the kitchen. That said, seems like today is a good day for my Lemon Ginger Soy Beef Short Ribs. Flank-style cut beef short ribs are like the ones you see in Asian cooking. These ribs cook quickly and take on the flavors of marinades in no time. They make a speedy, super easy Summertime meal. Serve with any of your favorite Summer side dishes.

Lemon Ginger Soy Beef Short Ribs

Short ribs are easy to find this time of year since grilling is popular. They are the perfect meat to feed a large crowd. I usually keep extra in the freezer for those impromptu, last minute menu changes. You know the ones where family schedules have changed, right? This is your recipe.

Lemon Ginger Soy Beef Short Ribs

Because I like to plan when I’m grilling like on days off, weekends, and special occasions, I keep this recipe handy. It’s times like this my Mom comes to mind. She loved cooking outdoors and making all our favorites. So I know she would have loved this recipe. Savory with a hint of sweetness, her favorite combination when grilling.

To create these delicious tender ribs, combine all ingredients in a small bowl. Place ribs in a Ziploc bag and pour in marinade, massaging to coat meat completely. Marinate in refrigerator 1 hour to overnight then grill as desired. That’s how easy it is to create a Summertime meal for your family. Enjoy!

Lemon Ginger Soy Beef Short Ribs

 

Lemon Ginger Soy Beef Short Ribs

2 1/4 to 2 1/2 pounds flanken-cut beef short ribs

1 T. Olive oil

Juice and zest of 1 lemon

1 T. Tamari soy sauce

1 T. fish sauce

1 T. dark brown sugar

2 T. grated fresh ginger

3 large garlic cloves, finely minced

2 serrano chiles, finely minced with seeds

Green onions, thinly sliced, for serving

Lime wedges, for serving

 

In a small bowl, combine lemon juice, lemon zest, soy sauce, fish sauce, brown sugar, ginger, garlic, and serrano chiles.

Place short ribs in a shallow dish or gallon-size Ziploc bag. Pour in marinade and massage to coat evenly. Close bag and marinate in refrigerator minimum one hour to overnight.

Prepare grill according to manufacturer instructions and maintain temperature to 400 to 450 degrees. Brush grates with oil to prevent meat from sticking.

Remove ribs from refrigerator and let sit 20 minutes before grilling. Brush grates with oil to prevent meat from sticking.

Place ribs flat on grill and sear for 4 to 5 minutes per side until a bit of crust forms.

Remove ribs to serving platter, allowing to rest 5 minutes before serving. Garnish with green onions and lime wedges to squeeze juice on meat.