Beef Short Rib Rice Bowls
Updated February 21, 2019
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 15 minutes, plus up to 8 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
1 pound boneless beef short ribs, sliced ¼-inch thick
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon light brown sugar
2 garlic cloves, grated
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon red-pepper flakes
Kosher salt
2 tablespoons vegetable oil
4 cups cooked short-grain rice
1 small head green leaf lettuce, shredded
2 stalks celery, thinly sliced crosswise
Fresh cilantro, for serving
Lime wedges, for serving
Nutritional analysis per serving (4 servings)
160 grams carbs; 83 milligrams cholesterol; 1062 calories; 16 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 30 grams fat; 1 gram trans fat; 1 gram fiber; 826 milligrams sodium; 34 grams protein; 3 grams sugar
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
- 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.
Private Notes
Comments
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.
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.
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!
This was excellent! I bought the beef short ribs on sale and the package was 1.5 pounds so I increased the recipe. I didn’t use the cumin or coriander. After browning the beef, I used the same pan to sauté half of an onion, carrots, and broccoli. I added garlic, the extra marinade liquid and some water. Tossed in the beef at the end and it was a great stir fry!
Followed the marinade recipe with fresh spices and the addition of a little bit of rice vinegar. Left it to marinade about 4-5 hours. Traded out the lettuce fora sides of rice, Asian cabbage slaw, and Asian style cucumber salad. It was a hit - so easy. Will do again.
LOVE THIS DISH! I made it last night with flank steak. Also turned the greens into more of a light salad, added scallion and avocado and tossed it all with some lime juice. My family said we need to add it to regular rotation...