Sizzling Black Pepper Beef Short Ribs Recipe

Trim and pat dry

Trim excess fat from the short ribs if desired and pat the pieces very dry with paper towels. Dry meat sears better and produces a good crust.

Make the marinade

In a bowl combine 1 tbs soy sauce, 1 tbs oyster sauce, 1 tbs mirin, 1 tsp brown sugar, 1 tsp sesame oil, 2 tsp freshly ground black pepper, minced garlic and minced ginger. Stir until sugar dissolves and mix in 1 tsp cornstarch to help the marinade adhere.

Marinate the ribs

Place the short ribs in a shallow dish or resealable bag and pour the marinade over them, coating evenly. Marinate in the refrigerator for at least 30 minutes and up to 2 hours. Remove from fridge 20 minutes before cooking to take the chill off.

Prepare sauce mise en place

Mix 3 tbs beef stock, 1 tbs soy sauce, 1 tsp dark soy sauce (if using), and 1 tsp brown sugar in a small bowl. In a separate small bowl, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Have crushed/coarse black pepper ready and chop the shallot, slice the garlic and julienne the bell pepper.

Cook aromatics

Heat 1 tbs vegetable oil and 1 tbs butter over medium heat in a skillet. Add the chopped shallot and cook 1–2 minutes until softened and translucent. Add sliced garlic and julienned bell pepper; cook 1 minute more to soften but retain some crunch.

Finish sauce

Increase heat to medium-high, add the beef-stock mixture and bring to a simmer. Add 2 tsp crushed black pepper (adjust to taste). Stir and let the sauce reduce for about 1–2 minutes. Stir the cornstarch slurry, then pour into the simmering sauce while stirring; cook until the sauce thickens and becomes glossy, about 30–60 seconds. Remove from heat, stir in the remaining 1 tbs butter for sheen and richness, and taste for seasoning. Keep warm.

Preheat skillet/platter

Preheat a heavy cast-iron skillet or sizzling platter over high heat until very hot. If using a cast-iron serving platter, preheat in oven at 400°F (200°C) for 10–15 minutes; otherwise heat on the stovetop until smoking very lightly.

Sear the short ribs

Heat 2 tbs neutral cooking oil in a separate heavy skillet or griddle over high heat until shimmering. Working in a single layer (do not crowd), place the marinated short ribs onto the hot surface. Sear each side for 2–3 minutes until a deep brown crust forms. If pieces are thicker, sear 3–4 minutes per side. Use tongs to turn and sear the edges briefly if needed.

Rest briefly

Transfer seared short ribs to a plate and let rest for 2 minutes — this helps redistribute juices and keeps a hot surface from overcooking when assembled on the platter.

Assemble on sizzling platter

If using a preheated serving platter, carefully place it on a heatproof surface. Add the rested short ribs to the platter, arranging them attractively. Spoon the hot black pepper sauce over the ribs — enough to coat and create sizzling when it hits the hot platter (reserve a bit of sauce if you prefer to serve extra). Sprinkle the sliced green onions, a pinch of extra crushed black pepper, and sesame seeds (optional) on top.

Serve immediately

Bring the sizzling platter to the table and serve immediately while the platter sizzles. Provide tongs or chopsticks for guests. Recommended accompaniments: steamed rice and lightly sautéed vegetables.