Grilled Short Ribs with Rice/ Cơm Sườn Bò Nướng

They say nostalgia is the best seasoning in the world, and at the heart of what I try to accomplish with all my recipes is to invoke a sense of nostalgia. When you see, smell, and taste my food, I want it to instantly teleport you back to a different time in your life. To be able to bring back childhood memories of sharing a meal with your parents or tasting something for the very first time! These grilled short ribs do exactly that for me!

Growing up, I didn’t like pho or bun bo hue very much, and I would always choose rice instead of noodles. Some of my best memories were on Sunday afternoons after church, when my family would often go to our favorite Vietnamese restaurant. There, we could spend quality time, share food and conversation, and make memories that have stuck with me ever since. At the restaurant, I would always order a rice dish, like com tam (broken rice), com chien (fried rice), or com bo luc lac (shaking beef rice). Every time I have this grilled short rib plate, I’m instantly teleported back to that time in my life, and it honestly makes this recipe that much better.

What are grilled short ribs/suon bo nuong?

Not to be confused with Suon Nuong, which is typically referred to as grilled pork chops, these grilled short ribs are marinated in a blend of soy and lemongrass. They’re tender and juicy, sweet and savory, and easy to put together, making them perfect for a weekday dinner!

These short ribs are usually paired with rice, veggies, pickled veggies and nuoc cham but can also be served in a vermicelli bowl!

Cooking Methods:

Grilling: My preferred method is tossing these short ribs on the grill. The smokey and charred flavor really enhances the flavor profile and makes this a perfect dish. Let your short ribs come to room temperature, then grill them on the highest heat setting. Make sure not to move them around too much to get deep grill marks. We want the sugars in the marinade to carmelize and develop a nice crust. These take just 3-4 minutes on each side to finish cooking.

Baking: If grilling is not an option, you can bake these on a wire rack. Preheat your oven to 400F on convection mode, and bake for 12-15 minutes, flipping halfway in between. Then broil on high for 1-2 minutes to caramelize further.

Airfrying: Airfry at 400F for roughly 8-10 minutes, or until cooked through.

Grilled Short Ribs with Rice/ Cơm Sườn Bò Nướng

4.7 from 13 votes

Servings

3-4

servings

Prep time

1

hour 

10

minutes

Cooking time

15

minutes

Ingredients

• 2 lbs 2 Beef Short Ribs

• Marinade:

• 2 tbsp 2 Minced Lemongrass

• 1 tbsp 1 Minced Garlic

• 3 tbsp 3 Oyster Sauce

• 2 tbsp 2 Soy Sauce

• 1 tbsp 1 Fish Sauce

• 2 tbsp 2 Brown Sugar

• 2 tbsp 2 Honey

• 2 tbsp 2 Oil

• Salt and Pepper

• Accompaniments:

• Rice

• Lettuce

• Tomato

• Cucumbers

• Pickled Veggies

• Nuoc Cham

• Scallion Oil

Directions

• Combine minced lemongrass, garlic, oyster sauce, soy sauce, fish sauce, honey, brown sugar, oil, salt and pepper in a mixing bowl. Add beef short ribs, and marinate in the fridge covered for at least an hour. Overnight is better
• Let short ribs come to room temperature before grilling. Turn the grill on to the highest heat setting. Grill and char short ribs for 3-4 minutes on each side, making sure to not move the short ribs around too much to develop a nice grill mark
• Let the short ribs rest for a few minutes, and cut into thirds between the bone section
• Serve with rice, veggies, pickled veggies, nuoc cham and scallion oil

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