Dad's Hawaiian-Style Beef Short Ribs

READY IN: 4hrs 30mins


  • one 4-inch piece fresh ginger, cut into matchsticks
  • 4
    green onions, chopped
  • 2
    garlic cloves, chopped
  • 1
    jalapeno, seeded and chopped
  • 1
    orange, zested and juiced, plus orange slices, for serving
  • one 10-ounce bottle teriyaki sauce
  • 2
    lbs korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
  • toasted sesame seeds, for garnish


  • In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
  • Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
  • Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
  • Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.