Grilled Teriyaki Beef Short Ribs are full of flavor!
Grilled Teriyaki Beef Short Ribs
PrintGrilled Teriyaki Beef Short Ribs
Grilled Teriyaki Beef Short Ribs are full of flavor, easy to pick up and eat, and when you make them on the grill, they have that sweet charred outside that makes your mouth say, “oh momma, that’s good!”
Serve this with Longevity Noodles or Biang Biang Noodles and some Green Bean Stir-Fry Recipe.
- Prep Time: 6
- Cook Time: 22
- Total Time: 60
Ingredients
Scale
- 5 lbs. beef short ribs, flank cut
- ¼ cup vegetable oil
- 2 carrots, chopped
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1 qt. low sodium chicken broth
- 1 cup light brown sugar
Instructions
- Season the short ribs with salt and pepper on both sides. Set aside.
- Heat oil in a large heavy bottom pot over high heat.
- Prepare a charcoal grill for direct cooking over medium-high heat.
- In the pot, sear the short ribs until golden brown crust forms, about 3 minutes per side. Remove the short ribs, turn the heat down to medium and sauté the onions, carrots and celery until tender, about 10 minutes.
- Add the ribs, Veri Veri Teriyaki sauce, low sodium chicken broth and light brown sugar to the pot. Stack ribs side by side so they cook evenly. Bring the ingredients to a boil. Cover the pot, turn the heat down to low, and simmer for about an hour. Once the meat is cooked, remove from the heat and allow it to cool in the liquid for 15-20 minutes.
- Remove ribs from the pot and use a colander to strain the cooking liquid into a large bowl. Pour the liquid back into the pot, bring to a boil then turn heat down to low and simmer for about 15 minutes or until the liquid has reduced by half the volume.
- Place the ribs on the grill and cook until caramelized and heated through. Brush ribs with the sauce and serve.
Nutrition
- Serving Size: 8