Grilled Asian Short Ribs

I was wandering aimlessly through the supermarket the other day (as I am wont to do) when I saw some boneless beef short ribs. I thought, "Hmm, never tried grilling those before." I've been searching in vain for bone-in short ribs, but thought the boneless might be tasty on the grill.

I made a garlicky, slightly spicy marinade for the beef, and the hubby grilled them to perfection while I made some chicken-fried rice and potstickers.

And boy, did we make potstickers tonight. A quadruple recipe, in fact -- a few for this evening, and a bunch for the freezer. It's the only pre-baby meal prep that we've done so far. We're so proud.

On a side note, my little brother made a favicon for my blog! It's so cute. It was his idea. I think he was procrastinating. In exchange, I shall feed him potstickers the next time he visits. It might be the only food we have.

Grilled Asian Short Ribs
Serves 4-6

2 lb. boneless beef short ribs

Marinade
1/2 c. soy sauce
6 cloves garlic, minced
2 green onions, thinly sliced
2 tsp. ginger, minced or grated
2 tsp. sambal oelek
2 Tbsp. brown sugar
1 tsp. dark sesame oil

1. Combine marinade ingredients in a small bowl and stir well.

2. Place short ribs in a resealable bag. Add marinade. Refrigerate at least 4 hours or overnight.

3. Grill over medium heat until cooked to desired doneness, about 10-15 minutes.

Mmm ... grilled beef. Think I'll enter this as a submission in the best foodie foto contest on Hey What's For Dinner Mom? You never know.

4. Serve with yummy sides.