Korean Gal-Bi Ribs

Ingredients

• Rumba Meats® Beef Short Ribs (3 packages, about 3 pounds)
• ¾ cup soy sauce
• ¾ cup water
• 3 tablespoons white vinegar
• ¼ cup dark brown sugar
• 2 tablespoons white sugar
• 1 tablespoon black pepper
• 2 tablespoons sesame oil
• ⅓ cup minced garlic
• ½ large onion, minced

Instructions

1. Pour soy sauce, water, and vinegar into a large non-metallic bowl. Add brown sugar, white sugar, pepper, sesame oil, garlic and onion. Whisk marinade until sugars are completely dissolved. Submerge beef short ribs in marinade, cover with plastic wrap and refrigerate. Marinate for a minimum of 8 hours to a maximum of 24 hours to tenderize the short ribs.
2. Preheat outdoor grill to medium-high heat.
3. Remove short ribs from marinade, shake off excess and discard marinade.
4. Grill the short ribs, flipping once, until each side is charred, and meat is cooked to desired doneness, roughly 2 to 3 minutes on each side for medium rare, or until internal temperature reaches 160ºF for well done. Remove short ribs and let them rest for a few minutes.
5. To cook short ribs in an oven broiler, place short ribs under a preheated broiler, flipping once, until each side is charred, and meat is cooked to desired doneness, roughly 2 to 3 minutes on each side for medium rare or until internal temperature reaches 160ºF for well done. Remove short ribs and let them rest for a few minutes.
6. Serve with sticky rice and stir-fry vegetables, if desired.