Grilled Garlic-Ginger Short Ribs with Cucumber Salad
Butterflying the ribs is the key to this 30-minute dish.
Keywords
- Main Courses
- Beef
- Grilling & Barbecue
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Whisk
- Saucepan
- Stove
- Grill
- Paper towel
- Cutting board
- Aluminum foil
- Mixing bowl
- Serving platter
- Chef's knife
- Measuring cup
- Measuring spoon
- Pastry brush
- Grater
- Peeler
Ingredients
- 1 cup rice vinegar
- 1 cup sugar
- 3/4 cup soy sauce
- 2 tablespoons vegetable oil
- 6 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 24 - 32 ounces boneless beef short ribs (4 ribs, 6- to 8-ounces each), trimmed and butterflied
- 2 seedless English cucumbers, peeled, halved lengthwise, and sliced thin
- 1/2 onion, sliced thin
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