Marc Murphy's Grilled Teriyaki Beef Short Ribs

Marc Murphy's Grilled Teriyaki Beef Short Ribs

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  • 5 lbs. beef short ribs, flank cut
  • ¼ cup vegetable oil
  • 1 large onion
  • 2 carrots
  • 4 stalks celery
  • 1/2 cup Soy Vay® Veri Veri Teriyaki® Marinade & Sauce
  • 1 qt. low sodium chicken broth
  • 1 cup light brown sugar


  • 1.
    Chop the onion.
  • 2.
    Slice the carrots and celery into quarter-sized slices.
  • 3.
    Season the short ribs with salt and pepper on both sides. Set aside.
  • 4.
    Heat oil in a large heavy-bottom pot over high heat.
  • 5.
    Prepare a charcoal grill for direct cooking over medium-high heat.


  • 1.
    In the pot, sear the short ribs until golden brown crust forms, about 3 minutes per side.
  • 2.
    Remove the short ribs, turn the heat down to medium and sauté the onions, carrots and celery until tender, about 10 minutes.
  • 3.
    Add the ribs, Veri Veri Teriyaki sauce, chicken broth and brown sugar to the pot.
  • 4.
    Stack ribs side by side so they cook evenly.
  • 5.
    Turn the heat back up to high and bring the ingredients to a boil.
  • 6.
    Cover the pot, turn the heat down to low and simmer for about an hour.
  • 7.
    Once the meat is cooked, remove from the heat and allow it to cool in the liquid for 15 minutes.
  • 8.
    Remove ribs from the pot and use a colander to strain the cooking liquid into a large bowl.
  • 9.
    Pour the liquid back into the pot and then bring it to a boil.
  • 10.
    Turn heat down to low and simmer for about 15 minutes or until the liquid has reduced by half the volume.
  • 11.
    Place the ribs on the grill and cook until caramelized and heated through.
  • 12.
    Brush ribs with the sauce and serve.



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