Beef Short Ribs. Best thing I ever Egged.

Back ribs are eggcellent too. Not quite as meaty, but not as long on the egg either. I don't foil these at all. They're dirt cheap which I like too.

When in an oriental mood these are to die for.

Beef, Short Ribs, 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

Wonderful cook!! God, I love those things. However, my wife makes them sooooo delicious inside that I want them to be her thing.

Good Job!

Your post on that blog made me hungry Fearless...

I just ordered the book. Looks like a refreshing change from the usual "pure" bbq books.