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Korean Short Rib Kebabs

The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques for cooking four different recipes featuring bone-in cuts—oxtails, slow-roasted beef ribs, cowboy steak, and Korean short ribs. Go for the bone!


  • 6 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons packed light-brown sugar
  • 2 tablespoons unsweetened apple juice
  • 2 teaspoons Worcestershire sauce
  • ¼ cup thinly sliced scallions
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons sesame seeds
  • 2 teaspoons minced garlic
  • 1 1/2 pounds bone-in Korean-style flanken short ribs, 1/4 inch thick (sold at Asian markets)
  • Kimchi, for serving
  • Steamed rice, for serving
  • Bibb lettuce, for serving


  1. Combine soy sauce, vinegar, sugar, Worcestershire sauce, juice, ginger, sesame seeds, garlic, and scallions in a shallow dish. Add ribs. Cover, and refrigerate at least 8 hours (preferably overnight).
  2. Preheat grill to medium-high. Thread meat onto skewers, and grill until cooked through, 1 minute per side. Serve with kimchi, rice, and lettuce.