Yakitori: Beef Short Rib Skewers
Decide whether to marinate your beef short rib yakitori for 4 hours or 24 hours. Choose the longer duration to ensure deeper flavour penetrates the meat. Soak your wooden skewers in water for 30 minutes before threading the beef to prevent the wood from burning on the grill. Remove the meat from the fridge 30 minutes before cooking so it reaches room temperature, which ensures an even sear across every cube.
This dish consists of 1 pound (453 g) of beef short rib cut into 1-inch cubes and glazed in a robust, halal-friendly sauce. The result is a melt-away tenderness combined with a glossy, sticky finish. Serve the skewers alongside steamed jasmine rice to balance the rich, savoury profile of the caramelised glaze.
Yakitori: Beef Short Rib Skewers
Recipe cardIngredients
Instructions
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Prepare the marinade
Whisk together soy sauce, grape juice, apple juice, sugar, garlic, ginger, sesame oil, chili flakes, and sea salt. Ensure the sugar dissolves completely so the marinade distributes evenly. Pour the mixture over the beef cubes in a large bowl.
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Marinate the beef
Turn the meat to coat it thoroughly. Cover the bowl and refrigerate for at least 4 hours, or ideally 24 hours. This long rest allows the flavours to penetrate deep into the muscle fibres.
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Thread the skewers
Remove the ribs from the fridge 30 minutes before cooking to reach room temperature. Thread three cubes onto each soaked skewer. Leave a small space between each cube to ensure the heat reaches all surfaces.
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Sear the meat
Pre-heat your grill to 232°C (450°F). Brush the grates with oil to prevent the meat from sticking. Cook for 1.5 to 2 minutes per side, turning frequently until the meat sears and the glaze caramelises.
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Reduce the glaze
Combine any remaining sauce with toasted sesame seeds in a small saucepan. Bring the mixture to a low simmer. Stir until it thickens slightly into a syrupy consistency.
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Apply final glaze
Brush the thickened glaze liberally over the ribs during the final 30 seconds of cooking on each side. Return them to the grill until the coating looks glossy and sticky.
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Rest and garnish
Remove the skewers from the grill. Let them rest for 3 minutes so the juices redistribute. Arrange on a platter and drizzle with remaining glaze, sesame seeds, sliced scallions, and lemon zest.
Check the internal temperature with a thermometer to reach 63°C (145°F). If you over-cook the meat, the short ribs will become tough rather than tender. If the glaze begins to burn or char too quickly, lower the heat and add a tiny splash of water to the pan.
What to serve with it
Serve the skewers over steamed jasmine rice to soak up the caramelised glaze. Add pickled daikon or cucumber ribbons tossed in rice vinegar to provide a crunchy, acidic contrast to the rich beef. Finish the platter with fresh chili slivers or a sprinkle of cilantro for added brightness.
Storing and reheating
Keep uneaten portions in a sealed container on the counter for no longer than 2 hours. Refrigerate immediately after that. For long term storage, wrap the meat tightly in plastic or foil and freeze. Use within 2 to 3 days to maintain the best flavour and texture.
Nutrition per serving
- Calories
- 310
- Protein
- 21.0 g
- Carbs
- 1.0 g
- Fat
- 22.0 g
- Fiber
- 0.3 g
- Sugar
- 4.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What cut of beef is used for yakitori?
Beef short rib cut into 1-inch cubes is used here. This cut contains enough fat to remain tender during high-heat grilling, ensuring the meat does not dry out while the glaze caramelises on the outside.
How do you make beef yakitori?
Marinate beef cubes in a soy and juice mixture for at least 4 hours. Thread the meat onto soaked wooden skewers and grill at 232°C (450°F), brushing with a thickened glaze during the final seconds of cooking.
What kind of meat is yakitori?
Yakitori traditionally refers to grilled chicken, but beef short rib is a popular savoury alternative. Using beef provides a richer, more robust flavour that pairs well with the sweet and salty notes of the glaze.
How do you make Japanese style beef short ribs?
Marinate the meat in a blend of soy sauce, ginger, garlic, and fruit juices. Grill the ribs over high heat and finish them with a reduced glaze to achieve the characteristic glossy, sticky coating and charred edges.
