A large 7oz portion of Grassfed Beef Short Rib marinated overnight in an Italian Morello Cherry and Nectarine Korean BBQ sauce, served with Soft-boiled Tea Egg, Housemade Kim-Chi, Sauteed Snowpea Leaves, Caramelized Onions, Jasmine Rice and our spicy Bibimbap Sauce.

In a bowl, mix the Italian Morello Cherry Jam, diced Nectarine, Soy Sauce, Rice Vinegar, minced Garlic, and grated Ginger. Add the short ribs to the marinade, ensuring they are well-coated. Cover and refrigerate overnight.

Marinate the Short Ribs

Preheat your grill or a skillet over medium-high heat. Remove short ribs from the marinade and grill for about 4-5 minutes on each side, or until cooked to your liking. Reserve the leftover marinade.

Cook the Short Ribs

In a skillet, heat the Vegetable Oil over medium heat. Add sliced Onion and sauté until caramelized (about 8-10 minutes). Add Snow Pea Leaves and cook until wilted, about 2-3 minutes. Season with Salt and Pepper to taste.

Prepare the Vegetables

Soft boil the eggs for 6-7 minutes, then cool in ice water before peeling. Optionally, you can marinate them in soy sauce for added flavor.

Prepare the Tea Eggs

In a large bowl, place a serving of cooked Jasmine Rice. Top with grilled short ribs, sauteed snow pea leaves, caramelized onions, soft-boiled tea eggs, and housemade kimchi. Drizzle with Bibimbap sauce and serve immediately.

Assemble the Bowl

Grassfed Beef Short Ribs

Italian Morello Cherry Jam

Nectarine

korean bbq short-rib ricebowl

Recipe information

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