Marinated short ribs with peanut salsa

By Rodney Bowers
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Meat and marinade:

  • 900 grams boneless beef short ribs cut 1 centimeter thick
  • 5 cloves of garlic finely minced
  • 1 small knob of ginger grated
  • 1/4 cup fresh lime juice
  • 1/4 cup oyster hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons dark brown sugar
  • 2 teaspoons toasted sesame oil

Peanut salsa:

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup chopped raw peanuts
  • 1 garlic clove, finely grated
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoons red pepper flakes
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • Salt to taste
  • 1 bunch scallions sliced thin
  • 1/2 bunch cilantro, torn
  • Salsa to garnish


  1. Cook olive oil and peanuts in a small saucepan over medium heat until golden
  2. Remove from heat and stir in garlic, sesame seeds, and red pepper flakes. Let cool. Stir in lime juice and honey. Season salsa with salt and set aside.
  3. Wash the scallions under cold water and drain well. Toss in bowl with cilantro and set aside.


  1. Take the short rib out of the marinade and place onto a baking sheet Grill meat until charred underneath three to four minutes, then turn and grill just long enough to cook through two to three minutes.
  2. Transfer to a platter. Toss scallion mixture into peanut mixture and mound over brisket and serve.

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