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A daring dance of sweet and sour, rich and bold, Chef Cardoz's saucy, spicy short ribs
strike the perfect balance in every bite. Full of fragrant ginger and cut in the Korean
style, these meaty morsels cook quickly on a grill or under a broiler... just the thing
for a meal in minutes. Serve alongside Tabla's Mint & Cashew Quinoa or Coconut-Basmati
Pilaf for an effortless feast.
• No Hydrogenated Oils
Heat the grill over high heat. Clean the grill with a brush. Place short ribs on grill and cook 2-3 minutes per side for medium rare, 3-4 minutes for medium. Allow to rest before serving.
Preheat oven on broil after adjusting the rack to sit 3-4 inches from heat source. Arrange spiced ribs in a single layer on a baking sheet. Broil 3-4 minutes per side for medium rare, 4-5 minutes for medium. Remove pan from oven and allow to rest for a few minutes before serving.
The USDA recommends cooking beef to a minimum internal temperature of 145°F as measured by thermometer.