Ahhh short ribs. The tender little pieces of beef that are so juicy and so delicious. We usually smoke them or put them in the pressure cooker but today we grilled them, cut them thin and made a sandwich. The result? Heavenly. 


1/4 cup soy sauce  

1/2 cup water

1 tablespoon sesame oil

1 teaspoon crushed red pepper flakes  

2 tablespoons rice wine vinegar  

1 teaspoon cumin

2 cloves garlic, chopped  

1 lb. short ribs 

1/2 lb. shishito peppers  

1 package of hot dog buns


We recently heard about this bourbon barrel soy sauce which has a subtle but smokey flavor. This is our not so secret ingredient for the marinade. Put the soy sauce, water, sesame oil, vinegar, garlic, cumin and pepper flakes in a blender. Purée till smooth.


Put the short ribs in a container with the marinade and refridgerate for 24 hours. This will tenderize the beef and allow for shorter grilling time. 


Fresh shishito peppers. Some are hot and some are not!


Make sure your grill has a direct and indirect heat source. Put the beef on the grill for 15 to 20 minutes. Make sure it is directly over the coals or heat. Every few minutes turn the short ribs on a different side to get them brown and crispy. Once this time is up move them indirectly over the heat for 10 minutes. Take beef off and wrap in foil for 10 minutes.


Heat peppers indirectly while short ribs are cooking directly over heat. This will help cook them without browning them. Once the ribs go off to rest put them over the coals to get crispy. 


Slice beef very thin. Taste the small pieces and season accordingly. 


Chop the peppers up in small bite size pieces. Remove seeds if you can't handle the heat. Assemble the ribs in a hot dog bun or your favorite sandwich roll.