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Miso Barbecued Beef Short Ribs with Ginger-Teriyaki Sauce
RecipeBeef Cuts
Miso Barbecued Beef Short Ribs with Ginger-Teriyaki Sauce
Miso-marinated beef ribs grilled and served with hot Ginger-Teriyaki Sauce for dipping.
Yield: 24 servings
1. Trim excess fat.

Combine mirin, soy sauce, miso, vinegar, sugar and sesame oil and mix well. Pour over beef. Refrigerate, covered, overnight, but not longer than 24 hours. Turn frequently to coat.

Remove beef from marinade and grill over hot coals for 1 to 1-1/2 minutes on each side or until seared. Serve hot with Ginger-Teriyaki Sauce.
Beef Short Ribs, cross-cut 1/4-inch thick (IMPS/NAMP 123C)10 pounds
Mirin3/4 cup
Japanese soy sauce3/4 cup
Japanese miso6 tablespoons
White wine vinegar1/4 cup
Sugar1/4 cup
Oriental dark-roasted sesame oil2 teaspoons
Ginger-Teriyaki Sauce: 
2. Combine mirin, soy sauce, sake, sugar and ginger in a saucepan. Bring to a boil and reduce to a light syrup consistency. Pour into small dipping bowls.
Mirin3/4 cup
Japanese soy sauce3/4 cup
Sake1/2 cup
Sugar1/2 cup
Ginger, grated2 tablespoons

Nutrition information per serving: 274 calories; 13 g fat(6 g saturated fat; 6 g monounsaturated fat); 66 mg cholesterol; 777 mg sodium; 11 g carbohydrate; 0.1 g fiber; 23 g protein; 5.1 mg niacin; 0.2 mg vitamin B6; 2.5 mg vitamin B12; 2.6 mg iron; 15.8 mg selenium; 5.6 mg zinc; 85.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6, iron and choline
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