Japanese Yakiniku-Style Grilled Short Ribs

Introduction

Nothing beats the rich, juicy flavor of Japanese yakiniku-style grilled short ribs. With the Arteflame grill, you can achieve an incredible steakhouse-quality sear at over 1,000F, locking in all the juices. This method ensures tender, mouthwatering beef that pairs perfectly with a sesame dipping sauce. Follow this simple but expert technique to master the ultimate yakiniku-style short ribs on your Arteflame grill.

Ingredients

• 2 lbs beef short ribs, cut flanken-style
• 1/4 cup soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp black pepper
• 1 tbsp butter (for grilling)
• Sesame dipping sauce, for serving
• Chopped green onions and toasted sesame seeds (for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the marinade

1. In a bowl, mix soy sauce, mirin, sake, sesame oil, brown sugar, garlic, ginger, and black pepper.
2. Place short ribs in a resealable bag and pour the marinade over them.
3. Seal the bag and refrigerate for at least 2 hours or overnight for maximum flavor.

Step 2: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light them.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches over 1,000F.

Step 3: Sear the short ribs

1. Remove the ribs from the marinade and pat dry.
2. Place ribs on the center grill grate and sear for about 30-45 seconds per side until a deep crust forms.

Step 4: Finish cooking on the flat cooktop

1. Move seared short ribs to the flat cooktop to finish cooking to your desired doneness.
2. Use a meat thermometer to check the internal temperature (remove ribs when they reach 15F below your target temp).

Step 5: Rest and serve

1. Let the ribs rest for 5 minutes before slicing.
2. Serve with sesame dipping sauce and garnish with chopped green onions and toasted sesame seeds.

Tips

• Remove ribs from the grill at about 130F for medium-rare or 140F for medium.
• For extra flavor, brush the ribs with melted butter right before serving.
• Use the hotter part of the flat cooktop near the center for quicker cooking.

Variations

• Spicy Yakiniku: Add 1 tbsp gochujang and a dash of chili flakes to the marinade for a fiery kick.
• Garlic Butter Yakiniku: Mix melted butter with minced garlic and drizzle over the ribs before serving.
• Sweet Teriyaki Yakiniku: Add 2 tbsp teriyaki sauce to the marinade for a sweeter caramelized finish.
• Citrus Yakiniku: Add 1 tbsp yuzu juice or lemon juice for a bright citrus twist.
• Korean BBQ Style: Replace sake with pear juice and add a touch of sesame seeds for a Korean-inspired twist.

Best Pairings

• Steamed white rice
• Grilled vegetables (zucchini, mushrooms, bell peppers)
• Kimchi for a tangy contrast
• Japanese pickles (tsukemono)
• A light, crisp Japanese beer or sake

Conclusion

With the Arteflame grill, you can achieve the perfect yakiniku-style short ribs with an incredible sear and juicy interior. The combination of high-temperature searing and slow grilling on the flat cooktop makes this dish irresistibly delicious. Try different variations and enjoy grilling to perfection!