Ingredients: Yield – 3-4 servings

  • 3/8” cut short rib2#
  • Lemongrass Sauce & Marinade¾ – 1 c


Pickled Cabbage & Kim Chee Slaw (optional to complement your meat)

  • Cabbage (shredded)4 c
  • Kosher salt1 Tbl
  • Apple cider vinegar½ c + 2 Tbl
  • Sugar½ c
  • Kim chee (sliced)2 c
  • Lemongrass Sauce & Marinade¼ c


  • Place short rib and ¾ – 1 c Lemongrass Sauce & Marinade in a Ziploc bag and marinate for 1-2 days
  • Combine cabbage and salt and let sit for 20 minutes
  • Rinse and drain cabbage and set aside
  • In a small sauce pot, combine apple cider vinegar and sugar and bring to a quick simmer
  • Remove from heat and pour over cabbage
  • Toss and combine, cover, and refrigerate overnight
  • Combine kim chee and drained pickled cabbage, mix well, and reserve
  • Remove marinated short ribs from Ziploc bag
  • Grill short ribs 2-3 minutes on each side
  • Remove short ribs from hibachi and brush with ¼ c Lemongrass Sauce & Marinade
  • Cut short ribs if desired and place on serving dish
  • Serve with Kim Chee Slaw