Hamdi Saidani Bobby Flay’s Beef Short Ribs are made with succulent ribs, sesame seeds, garlic, soy sauce, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes, creating a savory dish that takes 2 hours and 40 minutes to be ready!
Try More Bobby Flay Recipe:
- Bobby Flay Grilled Pork Tenderloin
- Bobby Flay Stuffed Poblano Peppers
- Bobby Flay Sweet Potato Gratin
🤎 Why You’ll Love This Beef Short Ribs Recipe:
- Intense Flavor: Bursting with soy, sesame, and ginger, the marinade infuses rich umami notes, creating a tantalizing taste experience.
- Tender Texture: Slow grilling ensures juicy, fall-off-the-bone meat with a crispy exterior, delivering ultimate satisfaction with every bite.
- Versatility: Whether for a casual barbecue or a gourmet dinner, these ribs elevate any occasion with their exquisite taste and presentation.
❓ What Is Bobby Flay’s Beef Short Ribs Recipe?
Bobby Flay’s Beef Short Ribs are marinated in a flavorful blend of sesame seeds, garlic, soy sauce, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes, then grilled to perfection for a tender, caramelized finish.
🥩 Bobby Flay Beef Short Ribs Ingredients
- 2 tablespoons toasted sesame seeds, plus more for sprinkling
- 4 large cloves garlic, pressed
- 1 cup soy sauce
- 2 tablespoons sherry
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons water
- 2 teaspoons fresh ginger, finely grated
- 1/2 cup chopped scallions (green and white parts, mixed), plus more green tips for sprinkling
- 1 tablespoon red chili flakes
- 6 pounds short ribs, cut into thin pieces, about 2 1/2 inches long
🍖 How To Make Bobby Flay Beef Short Ribs
- Put the sesame seeds in a coffee grinder and grind them till fine.
- In a medium bowl, combine the ground sesame seeds with the garlic, soy sauce, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes; stir until well incorporated.
- Toss the ribs in a large baking dish with the marinade and toss to coat. Marinate for at least 2 to 3 hours in the fridge, covered.
- Bring the grill up to a medium heat. Take the ribs from the marinade and grill on both sides for 15 minutes, or until golden brown and crispy.
- Turn the grill down to low, cover, and grill for another 15 minutes, or until done. Transfer to a serving plate and garnish with green onions and sesame seeds.
💭 Recipe Tips
- Slice Thinly: Cutting the ribs into thin pieces facilitates quicker marination and ensures even cooking, maximizing flavor penetration.
- Marinate Adequately: Allow the ribs to soak in the flavorful marinade for at least 2 to 3 hours in the fridge to enhance taste and tenderness.
- Control Grill Heat: Start grilling over medium heat to achieve a golden brown, crispy exterior, then reduce heat to low to finish cooking gently.
- Garnish Thoughtfully: Sprinkle with fresh green onions and toasted sesame seeds before serving to add a pop of color and extra flavor, enhancing the dish’s presentation.
🍟 What To Serve With Beef Short Ribs?
Serve Beef Short Ribs with French Onion Soup, Corn Chowder, Southwest Potato Salad, Orzo Salad, Caesar Salad, Texas Potato Salad, Grilled Potato Salad, Stuffed Peppers, Mac And Cheese, Baked Beans, Cauliflower Gratin, and Sweet Potato Gratin.
🎚 How To Store Leftovers Beef Short Ribs?
- In The Fridge: Store leftover beef short ribs in an airtight container for 2 to 3 days.
- In The Freezer: Freeze leftover beef short ribs in a freezer-safe container or bag for 3 to 4 months.
🥵 How To Reheat Leftovers Beef Short Ribs?
- In The Oven: Reheat leftover beef short ribs in a covered dish at 350°F for 15 minutes until warmed through.
- On The Grill: Place leftover beef short ribs on a cooler part of the grill, cover, and heat for 10 to 15 minutes, turning occasionally.
- In The Microwave: Put leftover beef short ribs on a microwave-safe plate, covered with a damp paper towel, and heat medium heat for 3 to 5 minutes.
- In The Air Fryer: Reheat leftover beef short ribs in a preheated air fryer at 320°F for 3 to 4 minutes until heated.
FAQs
What is the difference between beef ribs and beef short ribs?
Beef ribs come from the upper back, while beef short ribs are from the lower front section, offering varying textures and flavors.
What is the best way to tenderize beef short ribs?
Braising beef short ribs in liquid at low heat tenderizes the meat, infusing it with flavor and ensuring succulent results.
Why did my beef short ribs turn out dry?
Cooking beef short ribs at high temperatures for too long can evaporate moisture, resulting in dryness; low and slow cooking is ideal.
How do you know when beef short ribs are done?
When the internal temperature reaches 205°F (96°C) using a thermometer inserted between ribs, the beef short ribs are perfectly done.
Try More Bobby Flay Recipe:
Bobby Flay Beef Short Ribs Nutrition Facts
Amount Per Serving
- Calories 259
- Total Fat 19g
- Saturated Fat 8.5g
- Trans Fat 1.2g
- Cholesterol 85mg
- Sodium 60mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 22g
Bobby Flay Beef Short Ribs
Description
Bobby Flay’s Beef Short Ribs are made with succulent ribs, sesame seeds, garlic, soy sauce, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes, creating a savory dish that takes 2 hours and 40 minutes to be ready!
Ingredients
Instructions
- Put the sesame seeds in a coffee grinder and grind them till fine.
- In a medium bowl, combine the ground sesame seeds with the garlic, soy sauce, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes; stir until well incorporated.
- Toss the ribs in a large baking dish with the marinade and toss to coat. Marinate for at least 2 to 3 hours in the fridge, covered.
- Bring the grill up to a medium heat. Take the ribs from the marinade and grill on both sides for 15 minutes, or until golden brown and crispy.
- Turn the grill down to low, cover, and grill for another 15 minutes, or until done. Transfer to a serving plate and garnish with green onions and sesame seeds.
Notes
- Slice Thinly: Cutting the ribs into thin pieces facilitates quicker marination and ensures even cooking, maximizing flavor penetration.
Marinate Adequately: Allow the ribs to soak in the flavorful marinade for at least 2 to 3 hours in the fridge to enhance taste and tenderness.
Control Grill Heat: Start grilling over medium heat to achieve a golden brown, crispy exterior, then reduce heat to low to finish cooking gently.
Garnish Thoughtfully: Sprinkle with fresh green onions and toasted sesame seeds before serving to add a pop of color and extra flavor, enhancing the dish’s presentation.