Beef Short Rib Rice Bowls

By Sue Li

Beef Short Rib Rice Bowls
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes, plus up to 8 hours’ marinating
Rating
4(1,359)
Comments
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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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Preparation

  1. 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.

  2. Step 2

    Heat oil in a large skillet over medium. Working in batches, cook meat until browned all over, about 3 minutes per side.

  3. Step 3

    Divide rice and short ribs among bowls. Top with lettuce, celery and cilantro. Serve with lime wedges for squeezing on top.

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Ratings

4 out of 5
1,359 user ratings
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Comments

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!

Megan

This was ok for us—followed the recipe to a t, but the cut of meat had just too much fat and gristle for this preparation we thought. And the lettuce just seemed out of place. Did take truly 20 minutes though, including rice & veg, which is always a plus on a weeknight!

Winnipeg Cook

Agree with a previous post, I added julienned carrots and cucumbers with chopped scallions instead.

GB

I have marinated for up to 2 days with success. I use de-boned short ribs which have quite a bit of well-dispersed fat. Incredibly tender (think tenderloin) and those who say it lacks flavor must have cooked a different dish or has lost sense of taste. It is, if anything, intensely flavored. Rice bowls are a good serving suggestion, but don’t let that turn you off. could be served any way you might like to serve a well-seasoned/sauced steak.

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