Oriental Short Rib Barbeque-Uldrich
This chef-curated Oriental Short Rib Barbeque-Uldrich 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 31g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 320 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Oriental Short Rib Barbeque-Uldrich 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 Oriental Short Rib Barbeque-Uldrich 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 Oriental Short Rib Barbeque-Uldrich, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Yield: 6 Servings
- Ingredients
- 4 lb beef short ribs *
- 2/3 c green onions thinly sliced
- 1/2 c soy sauce
- 1/2 c water
- 1/4 c dark-roasted sesame oil
- 2 1/2 tb brown sugar packed
- 1 1/2 tb sesame seeds toasted, crushed
- 1 ts garlic crushed
- 1 tb fresh ginger grated
- 1/2 ts ground red pepper
- 1/8 ts fresh ground szechuan pepper
- 1 fresh mild red chili peppers
- 1 green onions
- 1 radish rose
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
Instructions * Trim the beef short ribs and cut no more than 3/8 to 1/2" thickStep 2: Technique & Execution
NOTE FROM JOHN ULDRICH: "This is a Blue Ribbon Winner created by a friend and cook-off competitorJohn MichelsStep 3: Technique & Execution
He won the outdoor division and Grand Champion award with this dish in the 1988 National Beef Cook-off a $15,000 entry!" Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercornsStep 4: Technique & Execution
Place beef short ribs and marinade in plastic bag or utility dish, turning to coatStep 5: Technique & Execution
Close bag securely or cover dish and marinate in refrigerator 4 to 6 hours, turning occasionallyStep 6: Technique & Execution
Remove ribs from marinade reserve marinadeChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 320 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 31g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 30g | Complex, slow-digesting dietary fiber |
| Fat | 15g | Wholesome dietary lipids for micronutrient absorption |
Oriental Short Rib Barbeque-Uldrich
This chef-curated Oriental Short Rib Barbeque-Uldrich 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: Instructions * Trim the beef short ribs and cut no more than 3/8 to 1/2" thick
Technique & Execution: NOTE FROM JOHN ULDRICH: "This is a Blue Ribbon Winner created by a friend and cook-off competitorJohn Michels
Technique & Execution: He won the outdoor division and Grand Champion award with this dish in the 1988 National Beef Cook-off a $15,000 entry!" Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns
Technique & Execution: Place beef short ribs and marinade in plastic bag or utility dish, turning to coat
Technique & Execution: Close bag securely or cover dish and marinate in refrigerator 4 to 6 hours, turning occasionally
Technique & Execution: Remove ribs from marinade reserve marinade
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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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