Name: Grilled Garlic-Ginger Short Ribs with Cucumber Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 1 cup rice vinegar; 1 cup sugar; 3/4 cup soy sauce; 2 tablespoons vegetable oil; 6 garlic cloves, minced; 2 tablespoons grated fresh ginger; 24 - 32 ounces boneless beef short ribs (4 ribs, 6- to 8-ounces each), trimmed and butterflied; 2 seedless English cucumbers, peeled, halved lengthwise, and sliced thin; 1/2 onion, sliced thin

Why This Recipe Works

Butterflying the ribs speeds up the cooking time and allows you to remove more fat from the meat before cooking.

Instructions

Whisk 1/2 cup vinegar and 1/3 cup sugar together until sugar is dissolved; set aside. Combine soy sauce, remaining 2/3 cup sugar, remaining 1/2 cup vinegar, garlic, and ginger in small saucepan and bring to simmer. Cook until sugar is dissolved and mixture has thickened, about 10 minutes. Reserve 1/2 cup soy sauce mixture for serving.

Pat ribs dry with paper towels and season with salt and pepper. Grill ribs over hot fire, brushing with soy sauce mixture, until temperature reaches 125 degrees, about 3 minutes per side. Transfer ribs to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.

Meanwhile, toss cucumbers, vinegar mixture, onion, and oil together in bowl. Slice short ribs thinly against grain and transfer to serving platter. Serve cucumber salad with short ribs, passing reserved soy sauce mixture separately.