Charcoal-Grilled Short Ribs
Serves: 2
Total: 30M
Prep: 10M
Cook: 20M
5.0
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Recipe Preparation
- 14 oz/400 g (approx. 2 pieces) boneless beef short ribs
- 7 oz/200 g fresh mushrooms
- Sea salt, to taste
- 6 tsp/30 mL olive oil
- 3 cloves garlic, minced
- Black pepper, to taste
- Steamed white rice, as needed
- Fresh lettuce leaves, as needed
- Korean kimchi, as needed
Recipe Instructions
1
Pat the surface of the short ribs dry. Evenly sprinkle with sea salt and gently massage to season.
2
Refrigerate and dry brine for 1 hour (no rinsing required) to firm up the texture and enhance flavor.
3
Light the charcoal grill and place the short ribs directly over the heat to grill.
4
Insert a ThermoPro Lightning Thermometer into the thickest part of the meat. Grill until the internal temperature reaches 120°F (49°C) for an ideal doneness.
5
Remove the ribs and let them rest for 5 minutes to allow juices to redistribute.
6
In a small bowl, mix olive oil, minced garlic, and a pinch of salt. Stir well.
7
Slice the rested short ribs, brush the cut surfaces with the garlic–olive oil mixture, and briefly return to the grill to release a rich aroma.
8
Cut the ribs into bite-sized pieces, plate them in a bowl, and serve with hot steamed rice, roasted mushrooms, fresh lettuce, and Korean kimchi.
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