Entrees

Korean-Style Grilled Short Ribs

Thinly cut short ribs marinated in soy, sugar, sesame and a splash of Seven-Up, then flame-grilled. Sweet, salty, smoky, gone.
Gluten-free
Dairy-free

Recipe Information

Total Servings: 6

Grilled short ribs with lettuce, rice, and a glass of red wine on a white plate.

Ingredients

  • 2½ lb thinly cut short ribs
  • 1 cup Seven-Up soda
  • ½ cup soy sauce
  • 4 tbsp sugar
  • 2 tbsp sesame oil
  • 1 tbsp ginger (minced)
  • 4 cloves garlic (minced)
  • ½ tsp chili flakes
  • 1 tsp salt
  • 1 tbsp sesame seed (toasted)
  • 1 tbsp green onions

Directions

  1. Step 1

    Combine the soda, soy sauce, sugar, sesame oil, ginger, garlic, chili flakes and salt. Mix together and pour over the ribs. Turn to coat and marinate overnight, turning once or twice to distribute the marinade.

  2. Step 2

    To serve, heat a grill to high. Grill the ribs on both sides basting, with the marinade until lightly charred and heated through. Garnish with the toasted sesame seeds and chopped green onion.

  3. Step 3

    Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.

Pair with These Wines

2022 Cabernet Sauvignon

Napa Valley

First released in 1974, this Napa Valley Cabernet Sauvignon is a cornerstone of our portfolio, offering ripe blackberry and cherry jam notes, hints of mocha and baking spice, with a rich, structured finish that reflects decades of craftsmanship.