Marinated Beef Short Ribs
This chef-curated Marinated Beef Short Ribs offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 25g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 514 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Marinated Beef Short Ribs offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Marinated Beef Short Ribs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Marinated Beef Short Ribs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Amount Measure Ingredient -- Preparation Method
- 3 3/4 pounds beef short ribs cut in 1/2 inch slices
- salt, pepper
- 1/8 cup water
- 2 tablespoons lemon juice
- 1 teaspoon crushed red pepper
- 1/4 cup hoisin sauce
- 3 tablespoons plum sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon chili paste
- 1 tablespoon pureed garlic
- 1 tablespoon ginger -- grated
- 1 bunch cilantro -- roughly chopped
- 1 bunch green onions
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Season ribs to tastewith salt and pepperStep 2: Technique & Execution
Place on rack in roasting pan and bake at 350x for 1 hourStep 3: Technique & Execution
Combine water, lemon juice and crushed hot pepper inj a small bowlStep 4: Technique & Execution
Brush over top side of ribs and bake for an additional 10 minStep 5: Technique & Execution
Turn, brush again and bake 10 min. longer. let coolStep 6: Technique & Execution
Combine hoisin, plum, oyster, soy sauces with peanut oil, sesame oil chili paste, garlic, ginger, cilantro and green onions in a large bowlChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 514 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 25g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 33g | Complex, slow-digesting dietary fiber |
| Fat | 14g | Wholesome dietary lipids for micronutrient absorption |
Marinated Beef Short Ribs
This chef-curated Marinated Beef Short Ribs offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Season ribs to tastewith salt and pepper
Technique & Execution: Place on rack in roasting pan and bake at 350x for 1 hour
Technique & Execution: Combine water, lemon juice and crushed hot pepper inj a small bowl
Technique & Execution: Brush over top side of ribs and bake for an additional 10 min
Technique & Execution: Turn, brush again and bake 10 min. longer. let cool
Technique & Execution: Combine hoisin, plum, oyster, soy sauces with peanut oil, sesame oil chili paste, garlic, ginger, cilantro and green onions in a large bowl
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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