Short Rib Jerky Recipe

Slice and prepare

Freeze the trimmed boneless short ribs for 30–45 minutes until slightly firm to make slicing easier. Using a sharp knife, slice ribs thinly (1/8–1/4 inch) across the grain into long strips suitable for jerky/taco-style bites.

Make marinade

In a bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, Sriracha (if using), kosher salt, and black pepper until sugar dissolves.

Marinate

Place the sliced short ribs in a resealable bag or shallow container. Pour the marinade over the meat, massaging so every piece is coated. Refrigerate and marinate at least 4 hours, preferably overnight (up to 24 hours) for maximum flavor.

Dry & prepare for low-temperature cook

Remove meat from marinade and pat dry with paper towels (reserve marinade). Arrange strips in a single layer on a wire rack set over a baking sheet. If you want a slightly chewier jerky texture, let the strips air-dry in the fridge for 30–60 minutes.

Cook low and slow (oven)

Preheat oven to 170°F (77°C) — or the lowest temperature your oven reliably holds — with convection if available. Place meat on the middle rack and cook until meat is dry to the touch but still pliable, about 2.5–3.5 hours depending on thickness. Check after 2 hours and rotate trays if needed. Internal temperature should reach 145–160°F for safe doneness while remaining jerky-like. Alternatively, use a dehydrator at 160°F for 3–5 hours.

Finish for serving

Once done, transfer strips to a cutting board and let rest 5 minutes. For bite-size pieces for lettuce cups, cut each strip into 2–3 inch pieces. If you prefer a caramelized finish, quickly sear the strips in a hot skillet with 1 tsp sesame oil for 30–60 seconds per side before cutting.

Rinse the jasmine rice in cold water until the water runs clear to remove excess starch.

Combine rinsed rice, water, and 1/2 tsp kosher salt in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 14–16 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 10 minutes.

Fluff rice with a fork, stir in butter or oil if using. Add chopped cilantro, lime zest, and lime juice. Taste and adjust salt or lime to preference. Keep warm until assembly.

In a small saucepan, heat neutral oil over medium-low heat until shimmering but not smoking (about 300–320°F). Add thinly sliced garlic and shallot. Fry gently, stirring, until garlic turns light golden and shallots are translucent and slightly crisp — about 6–8 minutes. Watch carefully to avoid burning.

Remove pan from heat and let cool 30 seconds. Stir in red pepper flakes, toasted sesame seeds, light soy sauce, rice vinegar, sugar, salt, and optional dried chile flakes. Taste and adjust seasoning. The finished chile crunch should be saucy with crunchy bits; let it cool to room temperature. Transfer to a jar and refrigerate; it will keep 2 weeks.

Warm the Bibb lettuce leaves by briefly rinsing and patting dry; keep chilled or at room temperature as desired.

Spoon 1 to 2 tablespoons of cilantro rice into the center of each Bibb leaf (about 12 lettuce cups).

Place 1–2 pieces of warm short rib jerky (about 1.5–2 oz total) on top of the rice in each leaf.

Drizzle about 1 teaspoon of chile crunch sauce over the short rib in each cup (adjust to heat preference).

Garnish with sliced scallions, fresh cilantro leaves, and a sprinkle of toasted sesame seeds. Serve with lime wedges on the side for squeezing.

Pass extra chile crunch at the table. Short rib jerky lettuce cups are best served the same day while the meat is slightly warm and the rice is fresh.