Experience the joy of winter BBQ with these succulent beef short ribs marinated in a flavorful blend of soy sauce, honey, and spices. The cranberry glaze adds a festive touch, making it a perfect dish for your winter gatherings.
Ingredients: 4 lbs beef short ribs. 1 cup soy sauce. 1/2 cup honey. 1/4 cup olive oil. 4 cloves garlic, minced. 1 tsp ginger, grated. 1 tsp black pepper. 1/2 tsp cayenne pepper. 2 tbsp apple cider vinegar. 1 cup cranberry sauce. 1/4 cup chopped fresh parsley for garnish.
Instructions: To make the marinade, mix soy sauce, honey, olive oil, lemon juice, ginger, black pepper, cayenne pepper, and apple cider vinegar in a bowl using a whisk. Put the short ribs of beef in a large plastic bag that can be closed again and again. Pour half of the marinade over the ribs. Put the bag in the fridge for at least 4 hours, or better yet, overnight. Warm up the grill over medium-high heat. Do not put the short ribs back in the marinade. Instead, grill them for 10 to 12 minutes on each side, basting them with the marinade you saved. To make the cranberry sauce more like a glaze, warm it up in a small saucepan while the meat is on the grill. Before the ribs are taken off the grill, brush the cranberry glaze over them. Put the ribs away from the heat once they're done to your liking and let them rest for a while. Before serving, sprinkle with chopped fresh parsley.