On The Lighter Side: The Dad Pack & Korean-style BBQ Beef Short Ribs - Sue-Ann Staff Estate Winery
June 06, 2020

On The Lighter Side: The Dad Pack & Korean-style BBQ Beef Short Ribs

Father's Day is June 21st and we're making it easy for you to celebrate Dad!


Step 1: Purchase The Dad Pack, a group of 6 father-friendly wines.

Step 2: Consider making Dad some Korean-style BBQ Beef Short Ribs! 



Korean BBQ Short Ribs (Gal-Bi)

This recipe uses a different rib cut than you may be used to. Also called "flanken", it's cut across the bone and leaves the bone just and inch or less in length. American or English style shortribs, on the other hand, are cut parallel to the bone and leave the bone up to 6 inches (15 cm) in length. 



 This recipe uses 

  • ¾ cup soy sauce
  • ¾ cup water
  • 3 tablespoons white vinegar
  • ¼ cup dark brown sugar
  • 2 tablespoons white sugar
  • 1 tablespoon black pepper
  • 2 tablespoons sesame oil
  • ¼ cup minced garlic
  • ½ large onion, minced
  • 3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)


  • 2 green onions, chopped
  • 1 teaspoon sesame seeds



  1. Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
  2. Preheat an outdoor grill for medium-high heat.
  3. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Optional: Garnish with chopped green onion and sesame seeds.

Original recipe at allrecipes.com



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