By Sue Li
- Total Time
- 15 minutes, plus up to 8 hours’ marinating
- Rating
- 4(1,181)
- Notes
- Read community notes
Inspired by galbi, or Korean barbecued short ribs, this recipe takes a sharp turn away from the traditional sweet, fruity treatment and instead skews savory, with warm spices like cumin, coriander and turmeric. Meaty short ribs generally require a lengthy cook time, but slice them thinly off the bone and they’ll tenderize quickly when seared on the stovetop—or you could use slivers of skirt steak or hanger steak instead. The skinny strips also have a higher surface area, which means they’ll quickly soak up the flavors of the marinade. Rice is the perfect canvas for the meat, and celery and lettuce balance out the bold flavors with lightness and crunch.
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Ingredients
Yield:4 servings
- 1pound boneless beef short ribs, sliced ¼-inch thick
- 2tablespoons soy sauce
- 1tablespoon grated fresh ginger
- 1tablespoon light brown sugar
- 2garlic cloves, grated
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1teaspoon ground turmeric
- ½teaspoon red-pepper flakes
- Kosher salt
- 2tablespoons vegetable oil
- 4cups cooked short-grain rice
- 1small head green leaf lettuce, shredded
- 2stalks celery, thinly sliced crosswise
- Fresh cilantro, for serving
- Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1062 calories; 30 grams fat; 10 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 160 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 34 grams protein; 826 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Combine short ribs, soy sauce, ginger, sugar, garlic, coriander, cumin, turmeric, red-pepper flakes and 1 teaspoon kosher salt in a medium bowl and toss to coat. Cover, transfer to the fridge and let marinate for 5 minutes or up to 8 hours, if desired.
Step
2
Heat oil in a large skillet over medium. Working in batches, cook meat until browned all over, about 3 minutes per side.
Step
3
Divide rice and short ribs among bowls. Top with lettuce, celery and cilantro. Serve with lime wedges for squeezing on top.
Ratings
4
out of 5
1,181
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Cooking Notes
PJ
This is a perfect, bright, light, and flavorful weeknight meal. I pulse the garlic and ginger together quickly in a food processor to speed up prep as opposed to using a grater. Also its worth noting you can ask your butcher to debone the short ribs - they'll graciously process for you. I've omitted the celery and added cucumber to great success.
ben
Made with flank steak, and I grilled it.The flavor of the meat is fantastic, but the celery and greens made little sense. Next time, I'd double the marinade and boil it after as a sauce because the rice needed some extra liquid to soak up as the steak didn't really have that.But it's really good! This meat could also work really well in a taco, it's that versatile.
s. sullivan
the flavor was fantastic (and i even went lazy with dried ginger and only marinated for approx. 45 min) but I did not enjoy the fattiness of the ribs. next time i will make this with flank steak or similar!
B
Try with flank steak!
Elizabeth
Or flank steak. It was good. Just needs better meat. Peanuts would be good. Use cabbage rather than lettuce.
Sharon
I love this, eating it right now. I didn’t have turmeric or coriander, but they are now on my list for next time. I added some lightly sautéed carrots and bok choy because I had it. The lime was the perfect finishing touch. Next time, I will drain the meat a bit before adding it to the bowl.
Sydney L
Ended up making this with a ribeye since that is all my butcher had, still worked very well! I recommend lightly toasting your cooked rice in the pan with the steak for the last few minutes, so you can infuse it with the flavor of the marinade. I also garnished with green onion and thinly-sliced cucumber rather than celery and cilantro, which I think resulted in more cohesive flavors.
Shoshana
We thought this was delicious! I was concerned after I read the note saying that the results lacked flavor but this was not our experience at all. Freshly-ground spices may have made a difference. The marinade was really yummy!
M
Why am I not seeing the nutritional info icon in this and other recipes?
Mike S
Cut the rice in half at least.
KSE
This was really quick to come together, but the final flavors didn’t strike us as anything special. Made exactly as written with a 7-hour marinating time. Served with sambal oelek and rice vinegar as well as the suggested garnishes to try to punch up the flavor, but still just meh. Not convinced the nutritional info is accurate: over 1K calories per serving? Lots of fat cooks out of the meat and isn’t eaten.
Helen
Honestly, I was unimpressed with this recipe. The short ribs and marinade were great, but the lack of sauce for the rest of the recipe left is relatively flavorless.
Skinny
My 21 year old son loved this, which is success in my book. I used weiner schnitzel. I sliced it thinly, and cooked it on high until the sauce and spices caramelised the meat. It was very quick. Delicious meal. I'll definitely cook this again.
jke410va
So...what knocked me out about this dish is how tender the short meat rib was after a flash fry/stir fry. (I wish I had added sliced red and yellow peppers to add a bit of color...) I had *no idea* you could cook this cut of beef this way, which such spectacular results. I'd cut down next time on aromatics and spices by 50% to let the ribs shine, skip the celery. I added 1/4 c beef broth to deglaze the wok, which made a great light sauce. Served with a cucumber/rice vinegar salad w ginger. Lovel
mrs.whitsker
I make this regularly now, my husband and I love it!! The meat marinade flavor is really tasty and satisfying but the undressed (except for the lime squeeze and cilantro) lettuce, celery and rice keep it light and easy to make. I make half the rice, that way there is enough marinade left for a little sauce over it, and it’s the right amount for 2 (or maybe 2 plus one lunch)
Kerry
Ok, this was DELISH! We subbed blistered green beans for the celery and added scallions on top. This was an excellent meal.
Kirsten
This was delicious and super easy! The flavor of the meat was fantastic. I used hangar steak and it worked great, very tender. We also enjoyed the freshness and crisp of the celery and the lettuce. I added cucumbers as well.
AmandaW
Made with 1.5lbs skirt steak thinly cut. Doubled the marinade but wasn’t enough to have sauce so used low sodium soy sauce on the rice. The meat was super flavorful and was perfect with cucumber, lettuce and cilantro.
Mishka
What happens if you don’t debone the ribs? How much cooking time then?
Tyler
Loved the marinade! Added a soft boiled egg to serve, it was great.
lil aka
Used with flank steak. Would serve with kimchi instead of lettuce. Celery okay for crunch but a bit out of place. Add fried egg for extra protein.
Miranda
This was very tasty, but I did make some adjustments. Instead of lettuce, celery and cilantro, I flash sautéed asparagus in the pan, removed and kept warm before cooking the short ribs. I returned the asparagus to the pan at the end to reheat and distribute the flavors. I used lime and black and white sesame seeds for garnish. Next time, I’ll use sirloin tips instead of short ribs (which are hard to find and don’t come boned where I live).
Mrs. Whitsker
Amazing flavor! The marinade is intense, the lettuce and rice are bland, so the combo is perfect. I make this regularly now. Be sure to use fresh ginger-I add extra. It also works nicely with Cilantro rice, another recipe in NY times cooking.
Sophie
For those of you that used other cuts of meat - did you cut them into smaller pieces before or after cooking?
Gary
Really impressed! Did flank steak, cut in half width-wise so it’s not too thick. Definitely needs some sauce; mixed gochujang, oyster sauce, and a bit of sesame oil which was phenomenal. Will be making again!
Rett
Hit the meat with lime and rice wine at the end, removed meat and let the fond and sauce simmer for a minute before flash sauteeing celery, thinly sliced carrots and red peppers. A little extra soy went a long way as well to add enough liquid to the pan to coat the rice when everything was plated. This dish took less than 20 min. Absolutely adding to weeknight dinner rotation.
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