Beef Short Rib Rice Bowls

I’d definitely leave out the cumin next time. It overpowers the other flavors. I started with a cup of shredded carrots sautéed. They disappeared and I’d double it. They did add a little color and more vegetables. I used celery tops for my greens. One lime wedge wasn’t enough. I used half a large lime per serving. I added coconut water to the rice water. Garnished with sesame seeds.

I made this with chuck roast, marinated for 6 hours and seared on all sides, and towards the end used the marinade as a sauce to finish. The sugar thickened up quickly and really went well over everything. I served with pickled cucumbers and rice and it was a huge hit!

Super yummy! I used stew meat, omitted celery and lettuce, used tamari instead of soy sauce— otherwise followed directions. Don’t skip the cilantro and lime— they pull the whole dish together. On the side I made kale, carrots, and onions with olive oil and S&P. The sweetness of the carrots and the flavors melded really nicely with the rest of the dish.

My NYC grocery delivery was offering "Thin Cut Beef Short Ribs, Flanken Style." So, I thought, why not? I used them and made the recipe exactly as stated (except for the lettuce—why lettuce?). To my surprise, it was fantastic. This cut of meat worked perfectly.

Honestly, I was unimpressed with this recipe. The short ribs and marinade were great, but the lack of sauce for the rest of the recipe left is relatively flavorless.

My 21 year old son loved this, which is success in my book. I used weiner schnitzel. I sliced it thinly, and cooked it on high until the sauce and spices caramelised the meat. It was very quick. Delicious meal. I'll definitely cook this again.

So...what knocked me out about this dish is how tender the short meat rib was after a flash fry/stir fry. (I wish I had added sliced red and yellow peppers to add a bit of color...) I had *no idea* you could cook this cut of beef this way, which such spectacular results. I'd cut down next time on aromatics and spices by 50% to let the ribs shine, skip the celery. I added 1/4 c beef broth to deglaze the wok, which made a great light sauce. Served with a cucumber/rice vinegar salad w ginger. Lovel

I make this regularly now, my husband and I love it!! The meat marinade flavor is really tasty and satisfying but the undressed (except for the lime squeeze and cilantro) lettuce, celery and rice keep it light and easy to make. I make half the rice, that way there is enough marinade left for a little sauce over it, and it’s the right amount for 2 (or maybe 2 plus one lunch)

Ok, this was DELISH! We subbed blistered green beans for the celery and added scallions on top. This was an excellent meal.

This was delicious and super easy! The flavor of the meat was fantastic. I used hangar steak and it worked great, very tender. We also enjoyed the freshness and crisp of the celery and the lettuce. I added cucumbers as well.

Made with 1.5lbs skirt steak thinly cut. Doubled the marinade but wasn’t enough to have sauce so used low sodium soy sauce on the rice. The meat was super flavorful and was perfect with cucumber, lettuce and cilantro.

What happens if you don’t debone the ribs? How much cooking time then?

Loved the marinade! Added a soft boiled egg to serve, it was great.

Used with flank steak. Would serve with kimchi instead of lettuce. Celery okay for crunch but a bit out of place. Add fried egg for extra protein.

This was very tasty, but I did make some adjustments. Instead of lettuce, celery and cilantro, I flash sautéed asparagus in the pan, removed and kept warm before cooking the short ribs. I returned the asparagus to the pan at the end to reheat and distribute the flavors. I used lime and black and white sesame seeds for garnish. Next time, I’ll use sirloin tips instead of short ribs (which are hard to find and don’t come boned where I live).