13 Ingredients
4 servings
30 minutes
Nutrition information per serving: 282 Calories; 98.1 Calories from fat; 10.9g Total Fat (4.6 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat;) 55 mg Cholesterol; 1070 mg Sodium; 25 g Total Carbohydrate; 3.2 g Dietary Fiber; 21 g Protein; 3.1 mg Iron; 545 mg Potassium; 2.5 mg NE Niacin; 0.3 mg Vitamin B6; 2 mcg Vitamin B12; 5 mg Zinc; 14.2 mcg Selenium; 88.9 mg Choline
2 to 3 pounds beef Flanken Style Short Ribs, 1/4" thick
1/4 cup chopped green onions, plus more for garnish
Wash hands with soap and water before cooking and always after touching raw meat.
1. Combine Marinade ingredients in small bowl. Place beef ribs and marinade in food-safe plastic bag; turn ribs to coat. Close bag securely and marinate in refrigerator 2 hours or up to overnight, turning occasionally.
2. To prepare the pickled vegetables, combine vinegar, brown sugar, salt and red pepper in large bowl; whisk until incorporated. Add vegetables; toss to coat. Cover and refrigerate 15 minutes or up to 2 hours.
3. Remove ribs from marinade, reserve marinade. Lightly oil grill using brush or oiled cloth. Place ribs on grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145°F).
4. Meanwhile, pour reserved marinade in small sauce pan. Bring to a boil on medium-high heat; cook 5 to 8 minutes or until sauce reduces by half.
5. Drizzle cooked marinade over ribs. Serve with Pickled Vegetables; garnish with green onions.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Niacin, Vitamin B6, and Choline.
Source: beefitswhatsfordinner.com
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