Long Pepper Short Ribs Recipe

This Long Pepper Short Ribs recipe combines tender flanken-cut beef short ribs with a deeply flavorful marinade made from long pepper, dark soy sauce, Shaoxing wine, garlic, ginger, and sesame oil. Featured on Bring on the Karbs, hosts Erica and Josh Karbelnik showcase how a handful of bold ingredients can transform a simple cut of beef into a smoky, savory, and unforgettable grilled dish.

Perfect for weeknight grilling, summer cookouts, or Asian-inspired dinner menus, these grilled short ribs develop a beautiful caramelized crust while remaining juicy and tender inside. The unique addition of long pepper introduces a warm, complex spice profile that elevates this recipe beyond traditional grilled beef.

The Inspiration

Grilled short ribs have become a beloved dish across many culinary traditions, from Korean barbecue to Argentine asado and North American backyard grilling. This recipe takes inspiration from East Asian flavors while highlighting one of the world’s oldest and most intriguing spices: long pepper.

Long pepper predates black pepper in culinary history and was widely traded throughout ancient Asia, the Middle East, and Europe. While it shares some similarities with black pepper, long pepper offers a more layered flavor profile, combining earthy heat with hints of cinnamon, nutmeg, cardamom, and sweet spice. Its distinctive character makes it a natural partner for rich cuts of beef.

The marinade itself draws inspiration from Chinese and Korean cooking traditions. Shaoxing wine contributes depth and subtle sweetness, while dark soy sauce delivers rich umami and beautiful color. Ginger and garlic provide aromatic intensity, and sesame oil adds a nutty finish that complements the charred exterior of the grilled ribs.

Ingredients

1 1/2 lbs flanken short ribs (also known as Korean short ribs or Miami ribs)
1 long pepper, grated
2 1/2 tbsp Shaoxing wine
1/3 cup dark soy sauce
1 tbsp ginger, grated
1 tsp Mirin
1 tbsp garlic, grated
1 tsp sesame oil

To serve

2 Anaheim red finger chiles, sliced
2 scallions, sliced
Freshly picked cilantro leaves
Toasted sesame seeds

Method

Mix the long pepper, Shaoxing wine, dark soy sauce, ginger, mirin, garlic, and sesame oil together in a bowl. Add the short ribs and marinate for at least 8 hours in the fridge.
Remove short ribs from the marinade when ready to cook. Heat a grill pan to medium high and cook short ribs until charred on the first side. Flip over and char on the second side.
Serve short ribs garnished with Anaheim chiles, scallions, cilantro leaves, and sesame seeds.

Serving Suggestions

These Long Pepper Short Ribs are versatile enough to serve in a variety of ways. They make an excellent centerpiece for an Asian-inspired dinner alongside steamed jasmine rice, garlic fried rice, or sesame noodles. The savory, slightly sweet marinade pairs beautifully with crisp cucumber salads, grilled vegetables, or lightly pickled vegetables that provide freshness and contrast.

For a casual gathering, serve the ribs family-style on a large platter with lettuce leaves, allowing guests to build their own wraps with herbs and sauces. The bold flavors also complement roasted vegetables and charred greens, making this dish suitable for both weeknight meals and special occasions. Whether served as part of a barbecue spread or plated as the main course of an elegant dinner, these short ribs deliver satisfying flavor and visual appeal.

Final Thoughts

This Long Pepper Short Ribs recipe is a celebration of bold flavors, simple grilling techniques, and the remarkable versatility of one of the world’s oldest spices. By combining long pepper with dark soy sauce, Shaoxing wine, ginger, garlic, and sesame oil, the recipe creates layers of complexity that transform everyday short ribs into something truly memorable.

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