These Grilled Teriyaki Beef Short Ribs bring sweet, savory flavor to the table with tender beef, vegetables, and a rich teriyaki glaze. The ribs are first seared to develop a golden-brown crust, then simmered with onion, carrots, celery, teriyaki sauce, chicken broth, and brown sugar. A final turn on the grill adds caramelized flavor before the reduced cooking sauce is brushed over the meat.
This recipe is a great choice when you want a hearty beef dinner with Asian-inspired flavor. The combination of teriyaki sauce and brown sugar creates a sweet-savory glaze, while the broth and vegetables build the base for the cooking liquid. After the ribs simmer, the liquid is strained and reduced to make a more concentrated sauce for serving.
For the best results, allow enough time for the ribs to become tender during simmering and for the sauce to reduce. The recipe card lists five pounds of flank-cut beef short ribs and serves four to six, making it suitable for a family dinner or a meal with guests. Serve the finished ribs with steamed rice and a simple vegetable side to complement the rich glaze.
A sturdy heavy-bottomed Dutch oven or braising pot is useful for searing the beef and simmering the ribs evenly before they return to the grill. Choose a pot large enough to hold the ribs and cooking liquid comfortably. This recipe combines stovetop braising with grilling, giving you the benefit of tender, slowly cooked beef with a caramelized finish.
If you enjoy teriyaki flavors and grilled beef, these short ribs are a satisfying alternative to a standard steak dinner. Plan for the longer simmering and sauce-reduction time, and finish the ribs on the grill just before serving for the best texture and flavor.
Serve this with Longevity Noodles or Biang Biang Noodles and some Green Bean Stir-Fry Recipe.
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Grilled Teriyaki Beef Short Ribs
- Total Time: :28
- Yield: 4-6 1x
Ingredients
- 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.
- Prep Time: :06
- Cook Time: :22
- Category: Entree
- Method: Stove Top / Grill
- Cuisine: Asian