Hey guys! I can’t believe it’s already December. Where has the time gone? I hope you guys are having a wonderful holiday season with your loved ones and the new year is filled with so much joy, happiness, and health.
This week we are making Sườn Nướng Sả also known as Vietnamese grilled lemongrass short ribs. You can use this marinade on almost any ribs, but I had some delicious short ribs that I recently picked up at the Asian market so I wanted to use it.
We start by adding a bunch of aromatics like lemon grass, garlic, shallots, and chili into the marinade. To save myself some time I always use frozen lemon grass that’s already chopped up. If you want fresh lemongrass, all you need to do is chop the big end of it really finely before adding it to the marinade.
Then let that bad boy marinate for about an hour or even overnight if you have an event or wanna make dinner the next day.
I highly recommend grilling this to give it the most flavor, but you can also pop it in the air fryer, a pan or the oven as well. Just make sure to keep an eye on it and check when it’s done!
How To Make Sườn Nướng Sả (Grilled Lemongrass Short Ribs)
Course: RecipesCuisine: asian, vietnameseDifficulty: Easy4
servings10
minutes10
minutesIngredients
1 1/2 lbs beef short ribs
2 tbsp lemongrass (minced)
1 shallot
8 garlic cloves
2 green/red birds eye chili peppers
- Marinade
2 tbsp oyster sauce
1 tsp dark soy sauce
1 1/2 tbsp fish sauce
2 tbsp brown sugar
1 tbsp water
Directions
- In a food processor add lemongrass, shallot, garlic and chili peppers until they’re all chopped (you can also chop manually.) Add to bowl and add all marinade ingredients. Mix it well. Set aside 2 tbsp of marinate for later.
- Add ribs and coat evenly. Cover and refrigerate for at least an hour to overnight.
- Braise each side of ribs with the 2 tbsp of marinade you set aside. Cook on a hot grill (375F-400F) for about 3-4 mins each side or until done. Serve with rice and choice of sides.
