Sườn Bò Nướng, also known as Vietnamese beef short ribs, is a mouthwatering Vietnamese barbecue dish that is exploding in popularity across the globe. This finger-licking recipe features succulent, tender beef short ribs coated in a sweet, savory, and slightly spicy marinade. The ribs are then grilled to perfection, developing a delicious charred exterior while the meat inside becomes fall-off-the-bone tender. Foodies and barbecue enthusiasts should absolutely try Sườn Bò Nướng. This Vietnamese BBQ delight offers an amazing depth of flavor in every bite. The sweet and spicy notes, tender texture, and smoky aroma make these short ribs irresistible. Sườn Bò Nướng is perfect for everything from casual dinners to backyard barbecues and parties. Trust me, once you try it, you’ll be hooked.
Why Do People Like Sườn Bò Nướng?
Here are some of the main reasons why sườn bò nướng (grilled beef short ribs) is a beloved dish in Vietnamese cuisine:
- Flavor – The marinade used to prepare the ribs gives them tons of bold, savory flavor. Ingredients like garlic, lemongrass, fish sauce, soy sauce, honey and black pepper infuse the meat with delicious taste.
- Tenderness – Short ribs contain a lot of connective tissue that breaks down during grilling. This makes the meat fall-off-the-bone tender.
- Caramelization – When grilled over high heat, the sugars and proteins on the exterior caramelize, forming a wonderfully crusty and umami-rich outside layer. This adds texture and complexity.
- Fat content – Short ribs are well-marbled with fat running through the meat. The fat bastes the ribs from the inside as they cook, keeping them juicy and adding rich beefy flavor.
- Portion size – Individual short ribs are the perfect size to pick up and eat with your hands. Their smaller size makes them fun and less messy to eat.
- Unique flavor – The specific blend of sweet, salty, savory and charred flavors is hard to replicate with other dishes. It’s a treat many diners crave.
Ingredients For Sườn Bò Nướng
To make authentic Sườn Bò Nướng, you’ll need:
Beef Short Ribs
- Bone-in beef short ribs work best, as the bones add flavor. Look for ribs that are approximately 1 inch thick with a decent amount of meat on them.
- Opt for well-marbled short ribs for maximum tenderness and moisture after cooking.
- Around 2-3 pounds of short ribs is enough to serve 4-6 people.
Marinade Ingredients
The marinade is what really makes these ribs shine. Here are the essential ingredients:
- Fish sauce – Provides a super savory, umami backbone of flavor.
- Soy sauce – Adds more savory flavor along with saltiness.
- Honey – Gives the marinade some sweetness to balance out the saltiness.
- Garlic – Fundamental aromatic in Vietnamese cuisine, provides a punch of flavor. Mince or grate it finely.
- Black pepper – A bit of spicy heat and general seasoning. Freshly cracked pepper is best.
- Lemongrass – Very reminiscent of Vietnamese cooking. Mince it finely to release flavors.
As the short ribs marinate, these ingredients penetrate the meat, making it wonderfully seasoned and complex.
Other Ingredients
- Vegetable oil – For greasing the grill
- Rice vinegar – To make a finishing dipping sauce
- Limes – Fresh lime juice finishes the dish
- Salt – For general seasoning
- Scallions – To garnish
- Fresh cilantro – Also used as aromatic garnish
Preparation For Sườn Bò Nướng
Follow these steps to marinate and grill the short ribs to perfection:
- Mix all marinade ingredients in a bowl and stir well until combined
- Add short ribs and coat thoroughly with marinade
- Cover and refrigerate for 4-12 hours to let ribs marinate
- Prepare grill for direct high-heat grilling and brush grates with oil
- Grill ribs for 4-5 minutes per side until nicely charred
- Brush with marinade during last few minutes of grilling
- Let ribs rest for 5-10 minutes before slicing and serving
The long marinating time allows the flavors to penetrate deep into the meat for maximum taste. Grilling over very high direct heat helps get that characteristic char while keeping the ribs juicy inside.
Tips For Cooking Sườn Bò Nướng
Here are some tips for cooking sườn bò nướng, which is grilled beef short ribs in Vietnamese cuisine:
- Choose meaty short ribs with good marbling for the best flavor. Look for ribs that are about 1 inch thick.
- Marinate the ribs for at least 2-3 hours, or up to overnight, to allow the flavors to really penetrate the meat. A typical marinade includes soy sauce, garlic, lemongrass, fish sauce, honey, and black pepper.
- Grill the ribs over medium-high heat for 5-7 minutes per side, until lightly charred on the outside and cooked through. Use tongs to flip the ribs rather than a fork so you don’t lose any juices.
- Baste the ribs with the marinade as they grill to keep them moist and add extra flavor.
- For caramelized ribs, brush them with a glaze of honey, hoisin sauce, or other sticky sauce for the last few minutes of grilling.
- Let the ribs rest for 5-10 minutes after grilling before cutting into individual ribs. This allows the juices to redistribute through the meat.
- Slice the ribs between each bone before serving. Provide guests with moist towelettes to clean their hands.
- Serve the ribs with steamed rice, a vegetable like bok choy, and extra dipping sauces like chili garlic sauce or nuoc cham.
- Leftover ribs make delicious filling for bánh mì sandwiches the next day. Just slice and add to a baguette with cilantro, carrots, cucumber and mayo.
Serving Suggestions Sườn Bò Nướng
Sườn Bò Nướng is fantastic on its own, but here are some traditional Vietnamese sides that complement it deliciously:
- Steamed rice
- Vermicelli noodles
- Pickled vegetables
- Salad rolls
- Fried egg rolls
An essential condiment for Sườn Bò Nướng is the dipping sauce. The tangy, acidic mixture of lime juice, vinegar, and chilies cuts through the rich fattiness of the ribs. It ties all the flavors together perfectly. While grilling is traditional, you can also braise, broil, or roast beef short ribs using this recipe. The marinade works its magic regardless of cooking method!
FAQ
Can I use other cuts of beef besides short ribs?
Short ribs are ideal because they contain intermuscular fat and connective tissue that keeps them tender when cooked. Other cuts like brisket, chuck roast, or skirt steak may work but won’t be quite as moist or flavorful.
What’s the difference between braising and grilling beef?
Braising involves cooking the beef in liquid for a long time, resulting in very tender but not crispy meat. Grilling utilizes high direct heat to quickly cook the exterior while keeping the inside juicy. Grilling gives the ribs a nice charred crust.
What are some common Sườn Bò Nướng mistakes?
Under-marinating, overcooking, and ignoring the dipping sauce are some big mistakes. Make sure to marinate for at least 4-6 hours, grill just until ribs reach 145°F, and serve with tangy dipping sauce. Also don’t forget to occasionally baste the ribs with extra marinade when grilling.
How does it compare to Korean BBQ short ribs?
Korean Galbi is usually coated in a marinade with more sugar, sesame oil, pear, and onion. While also delicious, it has a different flavor profile from the more savory, salty, garlicky Vietnamese ribs. Both are finger-licking good.
Conclusion: Sườn Bò Nướng
Sườn Bò Nướng takes a little work but is so worth it. Here are some key steps to remember:
- Choose quality boneless short ribs
- Make a well-balanced marinade
- Refrigerate ribs for at least 4-6 hours
- Grill ribs over medium-high heat
- Slice ribs before serving
I hope this article helps you make insanely delicious Vietnamese beef short ribs. This foolproof recipe results in finger-licking good, juice-dripping ribs with an incredible depth of flavor. The sweet and spicy marinade perfectly complements the beefiness of the ribs. Your friends and family will be begging for this recipe. Let me know how your Sườn Bò Nướng turns out.
How to make Sườn Bò Nướng (Vietnamese Beef Short Ribs)
Notes
- Adjusting spice level: If you prefer a spicier dish, add more chili flakes to the marinade or serve sriracha on the side for dipping.
- Don't overcook: Be careful not to overcook the ribs, as they can become dry and tough.
- Serving suggestions: Serve Sườn Bò Nướng with cooked white rice or vermicelli rice, nước chấm (dipping sauce), and pickled vegetables for a delicious and flavorful Vietnamese meal.
- Leftovers: Leftover Sườn Bò Nướng can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven until warmed through.
Ingredients
- For the marinade:
- • 1 pound beef short ribs (flanken cut)
- • 1/4 cup soy sauce
- • 2 tablespoons fish sauce
- • 2 tablespoons honey or brown sugar
- • 2 cloves garlic, minced
- • 1 shallot, minced
- • 1 stalk lemongrass, white part only, minced
- • 1 tablespoon minced ginger
- • 1/2 teaspoon ground black pepper
- • 1/4 teaspoon ground coriander seed (optional)
- • 1/4 teaspoon chili flakes (optional)
- For serving:
- • Cooked white or vermicelli rice
- • Nước chấm (dipping sauce) - see recipe below or store-bought
- • Pickled vegetables (optional)
- For Nước Chấm (dipping sauce):
- • 1/4 cup fish sauce
- • 1/4 cup water
- • 1/4 cup lime juice
- • 1 garlic clove, minced
- • 1 small red chili pepper, thinly sliced (optional)
- • 1 tablespoon sugar
Instructions
- Marinate the beef: In a large bowl, combine all marinade ingredients (soy sauce, fish sauce, honey, garlic, shallot, lemongrass, ginger, pepper, coriander, chili flakes - if using). Add the beef short ribs and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for the flavors to develop.
- Prepare the grill (optional): If grilling outdoors, preheat your grill to medium-high heat. Alternatively, you can use a grill pan or broiler set to high.
- Cook the beef: Remove the beef ribs from the marinade and discard the marinade. Grill the ribs for 3-4 minutes per side, or until browned and cooked through (internal temperature of 160°F for medium-rare). Baste the ribs occasionally with some of the leftover marinade for extra flavor.
Nutrition Facts
How to make Sườn Bò Nướng (Vietnamese Beef Short Ribs)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 500 | |
| % Daily Value* | ||
| Total Fat 30 | 46.2% | |
| Saturated Fat 12 | 60% | |
| Trans Fat 0 | ||
| Cholesterol 150mg | 50% | |
| Sodium 800mg | 33.3% | |
| Total Carbohydrate 10 | 3.3% | |
| Dietary Fiber 2 | 8% | |
| Sugars 10 | ||
| Protein 40 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!