The 4th of July seems like a distant memory.
Long sunny days are the rule.
Bikini season has blossomed once again.
It’s high summer.
At least if you go by the calendar and not the way your favorite western river looks right now. (Never mind that hundreds of rivers and streams throughout the West look more like the peak of runoff than the second week of July.)
High summer also means great food from the grill and lots of it.
You’ve grilled ribeyes and NY strips, hamburgers and hot dogs, chicken, fish, shrimp and scallops. You’ve mastered the beer can chicken, smoked brisket, ribs and sausage and even crafted a meat log. Pork chops, lamb chops, tri-tips and leg of lamb too.
Looking for something different? We’ve been reaching more and more lately to our stash of marinade recipes to spice things up a bit and dug out one of the all time favs this week – Grilled Korean Short Ribs.
An ultra simple prep, this one is absolutely made by the subtle flavors of the pear and sake. These cross cut short ribs just take three hours in the marinade and you’re ready to grill – and they cook up in 5 to 6 minutes.
The real challenge here is making sure you have enough meat for the crowd you’ll be feeding. (See comments below). We have friends crawl out of the woodwork and show up just in time to eat when they hear these bad boys are on the menu.
Another bonus – these are considered a ‘scrap meat’ by some and are typically pretty cheap as meat cuts go these days.
You’ll be making this one again.
2 lbs crosscut beef short ribs
1/2 pear, cored and peeled
2 cloves garlic
3 green onions, white and green parts, trimmed
1/2 cup soy sauce
2 tbs dark (Asian) sesame oil
2 tbs honey
2 tbs sake
2 tbs fresh ginger, peeled, sliced
1 tsp fresh ground pepper
Make the marinade. Prep the ingredients and wipe any bone dust from the ribs. Dump everything but the ribs into your trusty food processor and process to a fairly smooth puree. Pour the marinade over the ribs in a large glass baking dish and refrigerate for 3 to 4 hours.
Grill. Fire the grill and preheat to medium high. Place the ribs on the grill and cook for 2 to 3 minutes, turn and go for another 2 minutes. This should put your ribs in a medium to medium well range (they’re typically cooked to well done in Korea so the story goes).
Thrill your diners. To be reasonably authentic, one would cut the meat away from the bone, wrap in a lettuce leaf and dip into a nice dipping sauce (an Asian pear based sauce is tough to beat here).
These ribs are powerful roll up the sleeves finger food and we usually end up gnawing patiently on each rib to make sure and get at all that sweet, tender, flavorful meat right down by the bone.
The only problem we’ve found with this recipe is that there are never any leftovers. Count on 2 pounds of ribs barely feeding three if they’re carnivores, maybe four if someone in the party is a nibbler.
You’ll want more.
Enjoy.
Tags: Friday Feast
{ 2 comments }
I enjoy your recipes ALMOST as much as your other posts. Your turkey enchiladas were especially good. I’m looking forward to trying these.
Leigh
http://www.finfollower.com
@Leigh – Life as a foodie AND a fly fisher is a lot more fun. These ribs really are good – I’m just setting up another batch to grill tonight myself. Wahoo.