Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Korean Short Ribs

EGGARYEGGARY Posts: 1,222
edited 4:28AM in EggHead Forum
Are Korean Short Ribs the same cut as the Dinosaur Ribs ? I picked up at the Korean Market sliced Short Ribs as wellas a couple whole Short Ribs. I have seen meaty short ribs.

Maybe another dumb question but I want to know. What is the best way to cook the whole Short Ribs ?

Thanks.

Gary
·

Comments

  • Richard FlRichard Fl Posts: 7,836
    As far as I am concerned Dino bones are big like from the prime rib roast, maybe wrong. This recipe is to die for.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=812012

    Beef, Ribs, Short, Bulgoki, Kalbi, Short, Korean BBQ Short Ribs, Eenie Meenie


    INGREDIENTS:
    4 lbs Meaty Beef Short Ribs (bone in or 2 1/2 lbs., boneless)
    Beef Short Rib Marinade (see recipe below)
    Bean & Pepper Smearing Sauce (see recipe below)
    Lettuce (preferably Bibb or Boston, separated into leaves)
    Rice
    Kimchi, buy whatever type(s) you prefer
    Bean & Pepper Smearing Sauce :
    8 Tbs Korean Soy Fermented Bean Paste
    5 T% Korean Fermented Red Pepper Paste
    4 tsp finely minced Garlic
    4 Tbs Sweetened Rice Vinegar
    2 Tbs Roasted Sesame Seeds
    2 tsp Sesame Seed Oil
    Beef Marinade :
    15 Cloves Peeled and mashed Garlic
    1/4 cup coarsely chopped Ginger
    1 bunch of Scallions, cut into thirds
    6 or more chopped Green Chile Peppers
    1 coarsely chopped medium Onion
    2 ripe Asian Pears (may use other pears)
    1 cup Soy Sauce
    1/2 cup sweet Rice Wine
    1 tsp Honey
    1 Tbs Black Peppercorns




    PROCEDURE:
    1 Mix all the ingredients together. This will look and smell gross, but hang in there.
    Beef Short Ribs :
    1 You may prepare the ribs by one of three ways :
    Haeundae Cut:
    1 In which you tributterfly the meat of a single English cut short rib while attached to the bone. You will wind up with about a 4 to 5 inch long strip of very thin meat that is about 2 inches wide, attached to the bone. (There is a description of this in Steve Raichlen’s book, The BBQ Bible, 1998, page 147). Score the meat with the back of your chef’s knife.
    2 Buy “L.A.” or Korean style or flanken style from a Korean grocer. These are 3 short ribs cut crosswise about 1/4 inch thick. The problem with buying these in a Korean grocery is that they can sometimes be very chewy because they are not choice or prime. However, they are a no brainer to prepare.
    Cooks Illustrated Method :
    1 Take an English cut section of short ribs and cut the outside thick, dense fat and silver off. Then cut the beef off of the bone. Slice this chunk of meat on a sharp diagonal to about 1/2 to 3/4 inch thick to obtain about 4 pieces of meat. Pound these pieces of meat to 1/4 inch thick. I would then score them with the back of my knife to optimize the marinating process.
    Beef Marinade :
    1 Combine the marinade ingredients in a pot and bring to a boil, then reduce the heat and simmer for 3 hours. Cool. Place all of the marinade contents into a food processor and puree until smooth.
    2 Pour the marinade over the meat (remember to score the meat by hitting it with the back of your knife) and rub into the meat. Refrigerate overnight.
    3 Set up egg to grill over very high heat. Oil the grid. Place the meat on the hot grid.
    4 Do not remove the marinade. Quickly sear the meat on both sides until somewhat charred on the outside, but pink on the inside (may have to flip repeatedly). If cooking the Haeundae Cut, you can cut the bone off before or after grilling (only the lucky get to nibble the bone). The Koreans usually use scissors to cut the meat off the bone when it is done and to cut into pieces. If using the Cooks Illustrated method, you might want to skewer the meat so it does not fall between the grid. In addition, it grills so quickly, it allows for quicker flipping.
    To assemble :
    1 Take a lettuce leaf (if too large, split in half) and smear on some Bean & Pepper smearing sauce. Then place some kimchi, then some rice, a piece of short rib and fold the lettuce leaf over like a mini Korean burrito.


    Yield: Serves four.

    Recipe Type
    Appetizer, Beef, Main Dish

    Cooking Tips
    Rice: Sushi or medium grain sticky rice preferred (but not necessary) Kokuho Rose
    is a good brand that is widely available. Prepare as recommended on the rice bag or
    your rice cooker (I use the prewashed, sushi setting). 1 cup of raw rice.

    Recipe Source
    Author: Rebecca Paessun

    Source: Sunshine State Fest '10, Eenie Meenie, 2010/03/13
    ·
  • EGGARYEGGARY Posts: 1,222
    The whole ones are the ones I got that are in the photo. So I am good to go.
    ·
Sign In or Register to comment.