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Kalbi Ribs with Macadamia Nut Rice

This Korean twist on the American classic comfort food, short ribs, is supereasy and quick,” says Merriman. “It’s also a guys’ recipe. It should be cooked outside on the grill. It goes great with a beer.
Recipe copyright Peter Merriman
Prep Time 8 hrs
Cook Time 15 mins
Servings 4 - 6


  • 1 jumbo onion
  • 6 cloves garlic
  • 1/4 cup finely chopped fresh ginger
  • 2 cups low-sodium soy sauce
  • 1/4 cup brown sugar
  • 5 pounds 1/2-inch-cut beef short ribs, use prime or choice corn-fed beef (you need the fat)
  • 12 ounces jasmine rice
  • 2 tablespoons garlic butter
  • 1/2 cup chopped toasted macadamia nuts<
  • 1/2 cup chopped scallions


  • Purée the onion, garlic, ginger, soy sauce, and brown sugar in a food processor. Pour over ribs and marinate for 8 hours.
  • Rinse the rice in a sieve under cold water, place in a small saucepan, and pour in enough water to cover rice and come to 1 inch above it. Bring to a boil and then reduce the heat and simmer for 15 minutes. turn off the heat and let the rice rest for 15 minutes without opening the lid.
  • Grill the ribs over charcoal until medium rare.
  • Serve on jasmine rice tossed with garlic butter, toasted macadamia nuts, and chopped scallions.


Chef Merriman’s Tip:
Half-inch pieces of beef absorb the marinade better, stay more tender, and cook more evenly—so have your butcher cut them down.
Tried this recipe?Let us know how it was!