This beef recipe is one I picked up when in graduate school conducting BBQ Bootcamps at South Dakota State University. While we always paired it with typical sides you have with a BBQ, my wife and I have always used it as the protein in more of an Asian-style dish with rice and vegetables.
Beef short ribs are not known for their tenderness, but this marinade does a great job complimenting the product. After grilling, we typically cut the short ribs into bite-size pieces and serve over a bed of white rice with our favorite stir-fry vegetables. While I have not tried this marinade with other cuts of beef, I’m sure it would be delicious.
Ingredients
- 5 lbs. beef short ribs
- 1½ cups soy sauce
- ½ cup sesame oil
- ½ cup orange juice
- ¾ cup white sugar
- 6 Tbsp sesame seeds (optional)
- 1 bundle green onions
- 4 Tbsp minced garlic
- 1½ tsp ground ginger
- 1 tsp ground red pepper
Directions
- Mix all the ingredients in your preferred marinade container (bowel or bag) and add the beef product to the container.
- Allow the beef to marinade for a minimum of 30 minutes. (We always marinate it for 12 – 24 hours to increase flavor).
- After your preferred marinating time has elapsed, remove the beef product and place in a way to allow excess marinade to “drip off” or pat dry with paper towels.
- Grill to an internal temperature of 135°F for medium rare (or your preferred degree of doneness).
- Grilling Note: Be careful when grilling. Due to the sugar content of the marinade, there will be flareups and an increased potential for burning the beef product. I typically have to “babysit” the grill with this meal, having one side of the grill on high and one side on low and moving the beef product from side to side to prevent burning and manage flareups.