Chinese · Dinner
Grilled Beef Ribs with Black Pepper
Bone-in beef short ribs marinated in soy sauce, Shaoxing wine, and cracked black pepper, then grilled over high heat until charred at the edges and glazed with a sticky pepper-garlic sauce. Finished with scallion and toasted sesame seeds, served alongside steamed rice for a smoky, savoury Chinese-style barbecue plate.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
548Calories
40.6gProtein
31.2gFat
26.1gCarbs
5.9gSugar
1.1gFiber
1145mgSodium
146mgChol
12.5gSat Fat
520mgPotassium
49mgCalcium
4.1mgIron
2.8mcgVitamin B12
3.1mgVitamin C
Goes well with
Chinese dark lager
local
Jasmine tea
international
protein-rich
rich-umami
Instructions
1
Prep
Pat beef short ribs dry and whisk together soy sauce, Shaoxing wine, minced garlic, grated ginger, cracked black pepper, sesame oil, and honey until dissolved.
2
Marinate
Pour marinade over ribs, coat all sides, cover, and refrigerate for 60 minutes.
3
Grill
Heat grill to medium-high with oiled grates, place ribs on grate, and grill 6–7 minutes per side until deeply charred, reaching 60°C for medium-rare.
4
Plate
Rest ribs 5 minutes, slice between bones, scatter with sliced scallion and toasted sesame seeds, and serve with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in beef short ribs
- 3 tbsp46ml soy sauce
- 2 tbsp30ml Shaoxing wine
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 3 tsp3 tsp black pepper
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2/3 cup130g white rice, cooked
- 1 tsp1 tsp vegetable oil, for the grill grates
