Korean Style Beef Short Ribs

Beef Short Rib, Marinade (Soy Sauce [Water, Wheat, Soybean, Salt], Water, Brown Sugar, Rice Wine [Rice, Koji Rice, Water], Sesame Oil, Garlic, Lemon Juice, Black Pepper

Contains Wheat and Soy.

To Thaw:
For quick thawing, submerge the rib in its original bag in cold water for 10-15 minutes. Remove product from bag before cooking. Cook immediately after thawed. Do not refreeze.

Stove Top:
Preheat skillet to medium high heat. Cook each side of the rib for 2-3 minutes until brown or your preference.

Grill (Recommended Method):
Place thawed BBQ ribs over medium high heat and grill until meat is golden brown.

Follow cooking instructions to make sure the internal temperature of Beet Short Ribs have reached 160°F or higher, as measured by a food thermometer.

The thawing instructions were way off – ours took far longer than 15 minutes to defrost. Also, note that there is a sealed bag within the outer package, so you should remove the inner bag from the outer package to thaw (this was not obvious based on the instructions).

Grilling is preferred. We used high heat and grilled each side for only 2-3 minutes tops. They are very thin and will overcook quickly.