In case you didn't know, not all beef short ribs are created equal. The braising kind are cut into 3 or 4 inch pieces with the large bone running down the middle and unless you cook 'em low and slow for a long period of time they'll be so tough your chompers won't be able to handle 'em.
Not so with flanken cut ribs. They are "cut crosswise from multiple ribs into long thin strips. Each strip has a couple of thin slices of bone" and with some marinating, they're incredibly tender and great for the grill.
These Korean Style Beef Short Ribs are so good they'll darn near knock your socks off. Bathed overnight in Asian style sweet/sour marinade loaded with lots of garlic and fresh ginger, they're slapped on a screaming hot grill for 1 to 2 minutes a side - yup, that's it. They are fork tender and absolutely loaded with flavor. I'm not kidding - addictive totally addictive.
Since I'd made a pact to cut some carbs this week, we enjoyed our ribs with a crunchy salad on the side but they'd be great with a spicy noodle salad or with steamed rice too. Hit the link and head to the salad recipe because it's a real keeper too.
Perfect summertime food, wouldn't you say.
Korean Style Beef Short Ribs (from JBug’s Kitchen Antics adapted from The Oregonian Cookbook)
10 tablespoons soy sauce
3 tablespoons hoisin sauce
6 tablespoons rice wine vinegar
1/2 cup firmly packed brown sugar
1/4 cup sesame oil
1/4 cup Sriracha
1/4 cup minced garlic (12 cloves)
1/4 cup minced fresh ginger
4 pounds flanken cut beef short ribs
Whisk together soy sauce, hoisin, rice wine vinegar, brown sugar, sesame oil, Sriracha, garlic and ginger until well mixed. Pour over flanken cut short ribs and using your hands, mix well to make sure meat is evenly coated. Place into a sealable container and refrigerate overnight. To cook, remove from the marinade and shake off excess.
Preheat barbecue so it is very hot. Oil grates well then grill ribs 1 to 2 minutes per side. Remove and serve immediately. Makes 4 to 6 servings.
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