Beef Short Ribs Marinade (Printable version)

Soy-based marinade with garlic, ginger, pear, and sesame brings out rich flavor and tenderness in beef short ribs.

# What You'll Need:

→ Marinade Base

01 - 1/2 cup low-sodium soy sauce
02 - 1/4 cup brown sugar
03 - 1/4 cup rice vinegar or apple cider vinegar
04 - 2 tablespoons sesame oil
05 - 2 tablespoons honey
06 - 2 tablespoons mirin (optional for added sweetness)

→ Aromatics & Flavor

07 - 4 garlic cloves, minced
08 - 1 tablespoon grated ginger
09 - 2 green onions, finely sliced
10 - 1 teaspoon freshly ground black pepper
11 - 1 teaspoon chili flakes or gochugaru (optional, for heat)

→ Enhancers

12 - 2 tablespoons grated pear or apple (optional for tenderness and sweetness)
13 - 1 tablespoon toasted sesame seeds

# How to Prepare:

01 - In a medium mixing bowl, whisk together soy sauce, brown sugar, vinegar, sesame oil, honey, and mirin until the sugar is completely dissolved.
02 - Add minced garlic, grated ginger, sliced green onions, ground black pepper, and chili flakes if using. Stir well to evenly distribute aromatics.
03 - Mix in grated pear or apple and toasted sesame seeds for extra tenderness and depth of flavor as desired.
04 - Place beef short ribs in a large zip-top bag or non-reactive container and pour marinade over them, ensuring complete coverage.
05 - Seal the bag or container and refrigerate for a minimum of 4 hours, preferably overnight for optimal tenderness and flavor infusion.
06 - Remove short ribs from the marinade, allow excess to drain, and proceed to grill, roast, or braise as preferred.

# Expert advice:

01 -
  • Uses easy to find pantry staples
  • Ready in just 10 minutes of hands-on work
  • Infuses any beef short ribs with amazing depth
  • Dairy free and easy to make gluten free
  • Great for grilling, roasting, or slow-cooker meals
02 -
  • Marinade works just as well for other beef cuts
  • You can marinate up to twenty four hours for max flavor
  • Freezes beautifully for prep ahead meals
  • High in protein when paired with short ribs
03 -
  • Always use freshly grated ginger not jarred
  • Do not marinate much longer than twenty four hours or the meat can get mushy
  • Boil any leftover marinade if you plan to use it as a sauce for food safety
  • Never skip the step of toasting sesame seeds it amplifies the nutty flavor and aroma

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