Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: ACW3 on September 05, 2016, 08:32:29 PM
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Now that we are home from our most recent road trip, I wanted to cook something special for Labor Day dinner. I picked up some Korean Style Short Ribs a while back. They would be the right meal for today.
The marinade I used is as follows:
Korean Barbequed Beef Short Ribs (Kalbi)
Recipe By: Recipe courtesy of Judiann Woo
Ingredients:
5 lbs. Korean style beef short ribs*
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup Mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
Directions:
1. Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade.
2. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated.
3. Refrigerate for at least 4 hours but preferably overnight. Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef.
4. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired.
5. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
Notes:
Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.
Korean Style Short Ribs in the pool.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_3762_zpslvm7vgly.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_3762_zpslvm7vgly.jpg.html)
Here they are cooked and presented with some grilled potatoes and an orange pepper. I did spoon some of the marinade over the meat.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_3771_zpsrnbreqf8.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_3771_zpsrnbreqf8.jpg.html)
Here are most of the “little bones” at the end of the meal. DAYUM they were good. My wife even loved them.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_3777_zpsigrpr7wz.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_3777_zpsigrpr7wz.jpg.html)
We have enough for another small meal, if I fix enough veggies to supplement the meal, that is.
The taste was spot on. I didn’t have to add any seasoning. I do, however, have to go use some Dental Floss. Hope you enjoyed the pictures.
Art
BTW, I am putting together a trip report from our recent road trip. I will post soon.
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Love those little ribs. Looks awesome
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Very nice!
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Great looking Kalbi brother!
And welcome home! ;D
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Those looks real tasty.
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We love those flanken ribs Art!
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Good labor ;)
Hub
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They turned out perfect!