Grilled Apple-Marinated Short Ribs

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Serving size:4
Prep Time:
Total Time:
Grilled Apple-Marinated Short Ribs

Cooks often braise short ribs, but here, the rich ribs are marinated in a mix of apple juice, lemon juice and soy sauce, then grilled until charred on the outside and medium-rare within.

Ribs

  • 11/4 cup apple juice
  • 4 meaty, boneless beef short ribs
  • 1 tbsp toasted sesame oil
  • 1 tbsp peeled and minced fresh ginger
  • 3 garlic cloves, minced
  • 4 scallions, thinly sliced
  • 1/4 cup fresh lemon juice
  • 1/3 cup soy sauce
  1. PREPARE THE RIBS In a medium bowl, combine the apple juice, soy sauce, lemon juice, scallions, garlic, ginger and sesame oil. Put the short ribs in a large resealable plastic bag and pour the marinade into the bag. Seal the bag and transfer it to a metal baking pan. Refrigerate for at least 4 hours and up to 24 hours.

    Sauce

    • 2 shallots, thinly sliced
    • 1 Granny Smith apple, cored and very thinly sliced
    • 2 tbsp sugar
    • 2 tbsp toasted sesame oil
    • 2 tbsp unseasoned rice vinegar
    • 21/2 tbsp gochujang (spicy Korean chile paste)
    • 1/3 cup red miso
    • 2 scallions, thinly sliced
    • 3 garlic cloves, crushed
    • salt
    • 1 tsp canola oil
    1. MAKE THE SAUCE In a small skillet, heat the canola oil. Add the shallots, season with salt and cook over moderately high heat, stirring a few times, until lightly golden and softened, about 5 minutes. Transfer to a small bowl and let cool slightly.
    2. In a blender or mini food processor, combine the cooked shallots with the garlic, scallions, miso, gochujang, vinegar, sesame oil and sugar and process to a smooth puree. Season the sauce with salt and transfer to a small bowl.
    3. An hour before cooking, remove the marinated ribs from the refrigerator and let stand at room temperature.
    4. Light a grill or preheat a grill pan. Remove the ribs from the marinade, scraping off any excess. Grill the ribs over moderately high heat, turning occasionally, until medium-rare, about 20 minutes. Let rest for 10 minutes, then thinly slice across the grain. Serve the ribs with the sauce and the sliced apple.

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    Recipe Credit: Kuniko Yagi
    Image Credit: Con Poulos