Kalbi Beef Short Ribs

This might sound insane, I KNOW THIS, but the key to getting the most tender, flavor packed Kalbi Beef Short Ribs is by marinating them in Dr. Pepper.

Easy and super straightforward, the sweetness of the soda balances the saltiness of the soy sauce while helping the meat break down and caramelize beautifully.

Shocked?
So was I, but it’s one of those culinary school secrets I’ll forever swear by. 

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here’s what you’ll need

• 3 lbs beef short ribs (flanken cut, about 1/4 inch thick)

• 1 cup Dr Pepper

• 1/2 cup soy sauce

• 1/4 cup brown sugar

• 3 cloves garlic, minced

• 1 tbsp sesame oil

• 1 tsp black pepper

• sesame seeds 

• green onions, thinly sliced

• extra virgin olive oil

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here’s what you’ll need to do

Set a gallon-sized ziplock baggie in a large bowl. 

Add Dr Pepper, soy sauce, brown sugar, garlic, sesame oil and black pepper to the bag. Place short ribs in the bag and seal tightly.
Refrigerate for at least 4 hours, but preferably overnight, to marinate the meat and allow the flavors to really penetrate. 

When you’re ready to cook the ribs, preheat your griddle to medium high heat. 

Remove ribs from the marinade, letting any excess marinade drip off. 

Lightly drizzle griddle with extra virgin olive oil and add the ribs, allowing them to cook for 4 to 5 minutes per side, or until they’re nicely charred and cooked through. 

Remove ribs from griddle and allow to rest for a couple minutes.

Serve garnished with sesame seeds and thinly sliced green onions.