Beef

Thai-Style Grilled Short Ribs with Spicy DippingĀ Sauce

January  3, 2011
4 Stars
  • Serves 2~3
Author Notes

Barbecue culture is seen everywhere in the streets of Bangkok, and growing up and moving away has always forced me to re-create dishes in my oven. This dish goes well with balsamic rice, pickled cucumbers, and some fried crab chips. Also, an authentic Thai dish cannot escape the greatness of dipping sauces. *If serving guests, I'll debone the meat to minimize messiness when eating. But of course, by myself, I love digging in with my fingers. —FrancesRen

Ingredients
  • Grilled Short Ribs Marinate
  • 1 pound short ribs, deboned
  • 1 teaspoon white pepper
  • 2 stalks of lemongrass, bruise by hitting it with the back of a knife
  • 2 tablespoons dark soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon dark brown sugar
  • 2 garlic cloves, chopped finely
  • Spicy Dipping Sauce
  • 1 tablespoon dried chili flakes
  • 2 tablespoons fish sauce
  • 2 tablespoons of water
  • 1 shallot, sliced thinly
  • 1 1/2 tablespoons fresh lime juice
  • 1 small handfuls cilantro, chopped
  • 1 pinch of sugar
In This Recipe
Directions
  1. Combine marinate ingredients in large bowl; add short ribs and marinate for 2~24 hours. In the meantime combine the dipping sauce ingredients and put away in the fridge until needed.
  2. Pre-heat oven to 250 and line baking pan with parchment paper; drain the short ribs and evenly distribute onto the pan; bake for 30~40 minutes, or until internal temperature is 160.
  3. Pan Searing for flavor: Heat a heavy bottomed skillet over medium-high heat until smoking, with some of the oil from the meat; place the cooked meat, meaty side down, until well-browned 2~3 minutes for both sides. Set aside and let it sit for 5 minutes or so before cutting.
  4. Spoon sauce over the meat and serve warm with balsamic rice.
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  • Glory Simon
    Glory Simon
  • FrancesRen
    FrancesRen
  • fortheloveofyum
    fortheloveofyum
  • Sagegreen
    Sagegreen
  • lastnightsdinner
    lastnightsdinner

5 Reviews

Glory S. January 4, 2022
I think the temperature is off on this recipe. Either that or it's the thinnest cut of boneless short-ribs possible. I'm guessing it's meant to be 350? Or 250 for a LOT LOT longer. Also doesn't say what to do with the lemongrass like whole, cut etc. There's a typo at the end that says balsamic rice. It's just not a thought out recipe especially for average home cooks. I doctored it and made it work and no complaints but it required a lot of fixing and a lot of time since I listened to 250 to begin with and after 30-40 min it was still raw. My pieces were very thick too so maybe a thickness estimate would be great.
 
FrancesRen January 5, 2011
Thank you!
 
fortheloveofyum January 4, 2011
this is a beautiful dish!
 
Sagegreen January 3, 2011
Delicious!
 
lastnightsdinner January 3, 2011
Love these flavors!