These Korean Inspired Mason Jar Short Ribs are excellent for a flavorful dinner that is weeknight friendly! Simply eyeball the marinade ingredients into a large mason jar, and marinade the short ribs the morning of.
The marinade recipe is Whole30 compatible though you can serve in endless ways to keep it a flavorful Whole30 meal or one that is extra filling and decadent.
- 2.5-3 pounds Country Natural Beef flanken-style short ribs (serves 4)
- 1 cup coconut aminos*
- 3/4 cut fresh orange juice
- 2 tbsp fish sauce
- 3 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1-2 tbsp sesame oil
- 5 green onions, finely chopped
- 1 tsp chili flakes
- 1-2 tsp avocado oil, brushed on before grilling
*feel free to substitute soy sauce. If you do, omit the salt until you're serving the final product and salt to taste as soy is significantly saltier than coconut aminos.
- Eyeball these ingredients (omitting the avocado oil) into a large mason jar using the measurements along the side as a helpful guide. If you love ginger and garlic, feel free to add more, and if you don't love green onion feel free to reduce or eliminate! Apply the lid tightly and shake well for 20-30 seconds to distribute the ingredients throughout.
- Remove 3/4-1 cup from the jar and store separately to dress the finished dish and any leftovers! It is delicious over the rice. Let the meat marinade in the jar on its side in the fridge for 2-5 hours, turning the jar as needed. Since this is a thin cut of meat, a longer marinade isn't recommended.
- Remove the steak from the refrigerator 20 minutes prior to grilling to come towards room temperature. Preheat the barbecue on high. Pat the ribs dry with paper towels and brush a little bit of avocado oil directly on the ribs.
- Once the grill is hot, put the steak on direct high heat, close the top and let grill for approximately 2-3 minutes. Flip it over halfway and finish with approximately 2 more minutes. Remove the meat and let it rest for 5 minutes to retain its juices.
- Tip - often times these Korean Style Short Tips are served bone in, cut into smaller sections with kitchen shears.
STEAM SAUTEED BROCCOLINI
- 1 pound of broccolini - trim the ends and split the stalks if thicker
- 2 tbsp avocado oil (or other higher heat oil like ghee)
- 1/4 cup broth (chicken, beef, vegetable all work perfectly)
- Salt and cracked Pepper to taste just before serving
- Heat a large skillet over medium heat and add the oil once warmed. Add your broccolini in an even layer and let cook undisturbed for 2 minutes. Continue cooking on the other side(s) of the broccoli about 1-2 minutes.
- Add the broth, it should only just coat the bottom of the pan. Let the broccolini steam/sauté in the broth for another 2-3 minutes.
- Remove from heat ensuring they remain bright green and perfectly tender crisp.
- Put them on a plate and place in the fridge to stop the cooking until you're ready to serve.
QUICK PICKLED CARROTS
- 1/2 lbs. of carrots - greens removed, thinly peeled with a julienne peeler or cut into matchsticks
- 1/2 cup water
- 1/2 cup rice vinegar
- 2 tbsp orange juice
- 1 tbsp maple syrup
- 1 tsp kosher salt
- Can be made in advance
- Bring all of the ingredients to a boil, stirring well to dissolve the salt.
- Stuff a mason jar with the thinly cut carrots, and then poor the hot brine over top. Let the carrots wilt down and using a spoon push them down into the brine.
- Let it cool uncovered on the counter before covering tightly and putting in the fridge.
This colorFULL recipe was made in partnership with Cook by Color