Prime Marinated Seared Short Rib Recipe
Make Prime Marinated Seared Short Rib Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Beef
Finishing & Serving
Method
Marinade
Prepare marinade
In a medium bowl, whisk together kosher salt, black pepper, soy sauce, mirin, olive oil, Worcestershire sauce, minced garlic, chopped rosemary, thyme leaves, brown sugar, lemon juice, grainy mustard and red pepper flakes until sugar dissolves and mixture is homogeneous.
Marinate ribs
Place the short ribs in a large zip-top bag or shallow dish. Pour the marinade over the ribs, ensuring all surfaces are coated. Press out excess air if using a bag, seal, and refrigerate for at least 4 hours and up to 12 hours. For best flavor and tenderness, marinate overnight (8–12 hours). Turn the bag or flip the ribs once during marinating to redistribute marinade.
Beef
Bring to room temperature
Remove the ribs from the refrigerator 45–60 minutes before cooking to come to near room temperature. This ensures even searing.
Pat dry and reserve marinade
Remove ribs from the marinade and place on a wire rack. Pat both sides dry with paper towels to remove excess marinade (this prevents steaming and helps form a crust). Reserve the leftover marinade for a quick pan sauce only if you plan to boil it for safety (see note).
Sear the short ribs
Working in batches if needed, place the ribs in the hot skillet or on the grill. Sear without moving for 2½–3 minutes per side for medium-rare to medium (times vary with thickness). Aim for a deep brown crust; press gently with tongs for full contact. For thicker English-cut ribs (1–1.5 in), after initial sear on both sides, reduce heat to medium and cook an additional 3–5 minutes per side to reach desired doneness. Use an instant-read thermometer: 125–130°F for rare, 130–135°F for medium-rare, 135–145°F for medium.
Baste and finish
During the last minute of cooking, reduce heat to medium-low and add the unsalted butter to the skillet. Tilt the pan slightly and spoon melted butter over the ribs to glaze. If grilling, remove ribs to a cooler part of the grill, place butter on top of each piece to melt and baste with a spoon.
Rest the meat
Transfer the seared ribs to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing.
Finishing & Serving
Slice and season
If using flanken-style ribs (cut across the bone), serve whole or slice into 1–1.5-inch pieces. If using English-cut, slice across the grain into 1/2-inch slices. Sprinkle with coarse sea salt to taste and chopped fresh parsley.
Optional quick pan sauce (from reserved marinade)
If you reserved marinade, pour it into a small saucepan and bring to a vigorous boil for 3–5 minutes to kill bacteria, then reduce heat and simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning; stir in a teaspoon of butter to finish. Spoon a small amount over the sliced ribs (do not serve marinade that was not fully boiled).