Beef Short Rib Rice Bowls Recipe (2024)

This is a perfect, bright, light, and flavorful weeknight meal. I pulse the garlic and ginger together quickly in a food processor to speed up prep as opposed to using a grater. Also its worth noting you can ask your butcher to debone the short ribs - they'll graciously process for you. I've omitted the celery and added cucumber to great success.

Made with flank steak, and I grilled it.The flavor of the meat is fantastic, but the celery and greens made little sense. Next time, I'd double the marinade and boil it after as a sauce because the rice needed some extra liquid to soak up as the steak didn't really have that.But it's really good! This meat could also work really well in a taco, it's that versatile.

the flavor was fantastic (and i even went lazy with dried ginger and only marinated for approx. 45 min) but I did not enjoy the fattiness of the ribs. next time i will make this with flank steak or similar!

Try with flank steak!

Or flank steak. It was good. Just needs better meat. Peanuts would be good. Use cabbage rather than lettuce.

I love this, eating it right now. I didn’t have turmeric or coriander, but they are now on my list for next time. I added some lightly sautéed carrots and bok choy because I had it. The lime was the perfect finishing touch. Next time, I will drain the meat a bit before adding it to the bowl.

Ended up making this with a ribeye since that is all my butcher had, still worked very well! I recommend lightly toasting your cooked rice in the pan with the steak for the last few minutes, so you can infuse it with the flavor of the marinade. I also garnished with green onion and thinly-sliced cucumber rather than celery and cilantro, which I think resulted in more cohesive flavors.

We thought this was delicious! I was concerned after I read the note saying that the results lacked flavor but this was not our experience at all. Freshly-ground spices may have made a difference. The marinade was really yummy!

Why am I not seeing the nutritional info icon in this and other recipes?

Cut the rice in half at least.

This was really quick to come together, but the final flavors didn’t strike us as anything special. Made exactly as written with a 7-hour marinating time. Served with sambal oelek and rice vinegar as well as the suggested garnishes to try to punch up the flavor, but still just meh. Not convinced the nutritional info is accurate: over 1K calories per serving? Lots of fat cooks out of the meat and isn’t eaten.

My NYC grocery delivery was offering "Thin Cut Beef Short Ribs, Flanken Style." So, I thought, why not? I used them and made the recipe exactly as stated (except for the lettuce—why lettuce?). To my surprise, it was fantastic. This cut of meat worked perfectly.

Honestly, I was unimpressed with this recipe. The short ribs and marinade were great, but the lack of sauce for the rest of the recipe left is relatively flavorless.

My 21 year old son loved this, which is success in my book. I used weiner schnitzel. I sliced it thinly, and cooked it on high until the sauce and spices caramelised the meat. It was very quick. Delicious meal. I'll definitely cook this again.

So...what knocked me out about this dish is how tender the short meat rib was after a flash fry/stir fry. (I wish I had added sliced red and yellow peppers to add a bit of color...) I had *no idea* you could cook this cut of beef this way, which such spectacular results. I'd cut down next time on aromatics and spices by 50% to let the ribs shine, skip the celery. I added 1/4 c beef broth to deglaze the wok, which made a great light sauce. Served with a cucumber/rice vinegar salad w ginger. Lovel

I make this regularly now, my husband and I love it!! The meat marinade flavor is really tasty and satisfying but the undressed (except for the lime squeeze and cilantro) lettuce, celery and rice keep it light and easy to make. I make half the rice, that way there is enough marinade left for a little sauce over it, and it’s the right amount for 2 (or maybe 2 plus one lunch)

Ok, this was DELISH! We subbed blistered green beans for the celery and added scallions on top. This was an excellent meal.

This was delicious and super easy! The flavor of the meat was fantastic. I used hangar steak and it worked great, very tender. We also enjoyed the freshness and crisp of the celery and the lettuce. I added cucumbers as well.

Made with 1.5lbs skirt steak thinly cut. Doubled the marinade but wasn’t enough to have sauce so used low sodium soy sauce on the rice. The meat was super flavorful and was perfect with cucumber, lettuce and cilantro.

What happens if you don’t debone the ribs? How much cooking time then?

Loved the marinade! Added a soft boiled egg to serve, it was great.

Used with flank steak. Would serve with kimchi instead of lettuce. Celery okay for crunch but a bit out of place. Add fried egg for extra protein.

This was very tasty, but I did make some adjustments. Instead of lettuce, celery and cilantro, I flash sautéed asparagus in the pan, removed and kept warm before cooking the short ribs. I returned the asparagus to the pan at the end to reheat and distribute the flavors. I used lime and black and white sesame seeds for garnish. Next time, I’ll use sirloin tips instead of short ribs (which are hard to find and don’t come boned where I live).

Amazing flavor! The marinade is intense, the lettuce and rice are bland, so the combo is perfect. I make this regularly now. Be sure to use fresh ginger-I add extra. It also works nicely with Cilantro rice, another recipe in NY times cooking.

For those of you that used other cuts of meat - did you cut them into smaller pieces before or after cooking?

Really impressed! Did flank steak, cut in half width-wise so it’s not too thick. Definitely needs some sauce; mixed gochujang, oyster sauce, and a bit of sesame oil which was phenomenal. Will be making again!