Want to make Teriyaki Beef short ribs that are better than takeout?? This is the recipe for you I have an easy teriyaki marinade that makes sweet teriyaki short ribs irritably good. You will no longer order take-out because this recipe is much better!!
You can marinate the meat ahead of time even do meal prep and put it in a freezer gallon bag to freeze for later. My favorite way to save time for future meals is to make a double portion when I'm making a recipe and freeze the 2nd one for an even easier option for when you are pressed for time or not in the mood to cook!
This recipe is a variation of our Teriyaki Salmon Bites that you all love and make over and over again.
Ingredients
- Beef short ribs- Make sure to choose ribs with more meat on them and not to much fat.
- Teriyaki sauce- You can use your favorite teriyaki sauce my favorite is kinder teriyaki sauce.
- Dijon mustard- it tenderizes the meat and adds a little tang.
- Brown sugar
- Sesame oil- add the perfect amount of flavor to the recipe!
- Salt & Pepper
See recipe card for quantities.
Instructions
To prepare the beef short ribs, generously season with salt and pepper evenly on both sides and massage into the meat.
Next, prepare the teriyaki marinade by combining: ½ cup teriyaki sauce, 2 tablespoon of Dijon mustard, 4 tablespoon brown sugar, and 1 teaspoon of sesame oil. Mix that together to create the marinade.
Coat the seasoned beef short ribs with the prepared teriyaki marinade making sure to get all sides and pieces. Let the meat marinate for as long as time permits preferably overnight.
Once the meat has absorbed the flavors of the marinate, preheat a heavy bottom skillet on medium-high heat and braise the short ribs on both sides until the beef is crisp and browned.
Once the beef short ribs are cooked through and have a nice char on both sides serve it over a bed of white rice or vegetable yakisoba.
Hint: Using a cast iron skillet helps get a beautifully charred crip outside on the short ribs or grill it outside on the Weber grill.
Storage
Store the cooked teriyaki beef short ribs in an air-tight container in the refrigerator for up to 3-4 days.
For a meal prep or make ahead option you can store the meat in the marinate for up to 5 days in the refrigerator.
If making an extra batch you can freeze the marinated beef short ribs for 3 months.
Top tip
You can braise the short ribs right after marinating but the longer you marinade the beef ribs the more flavor will be absorbed. I recommend marinating overnight.
FAQ
Some great dishes that will go well with the teriyaki short ribs are rice dishes, such as plain rice, fried rice, and brown or wild rice. Vegetable dishes: such as my sautéed sweet peas, or garlic green beans.
They were not braised long enough to make sure the short ribs are cooked through.
Related
Looking for other recipes like this? Try these:
TERIYAKI SHORT RIBS
Equipment
- cast iron skillet
Ingredients
- 2 lbs beef short ribs
- ½ cup teriyaki sauce
- 2 tbsp dijon mustard
- 4 tbsp brown sugar
- 1 teaspoon sesame oil
- salt and pepper
Instructions
- To prepare the beef short ribs, generously season with salt and pepper evenly on both sides and massage into the meat.
- Next, prepare the teriyaki marinade by combining: ½ cup teriyaki sauce, 2 tablespoon of Dijon mustard, 4 tablespoon brown sugar, and 1 teaspoon of sesame oil. Mix that together to create the marinade.
- Coat the seasoned beef short ribs with the prepared teriyaki marinade making sure to get all sides and pieces. Let the meat marinate for as long as time permits preferably overnight.
- Once the meat has absorbed the flavors of the marinate, preheat a heavy bottom skillet on medium-high heat and sauté the short ribs on both sides until the beef is crisp and browned.
- Once the beef short ribs are cooked through and have a nice char on both sides serve it over a bed of white rice or vegetable yakisoba.
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