Beef Short Ribs... Fun to eat and fun to look at. Those big dinosaur bones. But just a little difficult to consistently cook perfectly. They are about the toughest piece of meat you can get from a cow. Cook them long and slow and they come out tasty and tender. But all too often the ribs turn out tough, overcooked and filled with gristle.But not these rubbed, marinated and quick cooked ribs!
Many of you have taken a look at my collection of "52 Grilling Time Secret Extras" (now way over 100 recipes). This is a shot of me grilling this same recipe on a gas grill last summer. I just LOVED these. They are just about my very favorite thing in the world I have made on my grill. These were snapped up. Very very popular.
I recently made a this batch for a big PotLuck dinner we were hosting. As I am writing this, we have 6 inches of snow and the temps are closer to zero than to 32 degrees. Time to use the broiler setting and turn my oven into a grill. It really is just that simple.
Take the same recipe. Just when it says to move to the grill, instead prepare a baking dish... I have one of those grill pans with the ridges and side troughs to hold the rendering fat. Set this on the center rack, preheat with the broiler setting... 4 minutes each side and they are fork tender, juicy, seasoned and flavored and absolutely drool worthy perfect!
The ribs are cut "Korean" style which is across the bone and thin, about a half inch. The perfect size to flash
Really... THE BEST. Grilled, or Broiled
Grilled Korean Style
Beef Short Ribs
Beef Short Ribs
Ingredients
- 6 Pounds Beef Short Ribs, slice against the bone about 1/2 inch thick
- 3 Medium Kiwi, peeled and pureed into a paste
- 3 TBS Dark Brown Sugar
- 3/4 Cup Soy Sauce
- 1 Head of Garlic, peeled, smashed and minced
- 2 TBS Fresh grated Ginger
- 2 TBS Sesame Oil
- 2 TBS Sesame Seeds
- 3 TBS Honey
- 1 TBS Red Pepper Flakes
- Large Pinch Black pepper
- 2 (16 Ounce) Bottles 7-Up (Lemon Lime Soda)
- Drizzle of Olive Oil
- Get messy... Rub the short ribs with the kiwi paste. Sprinkle each piece evenly with sugar and let sit while you make the marinade.
- In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper flakes, pepper, and soda. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, overnight, at least 12 hours.
- Set your oven to the BROIL setting. using an oven safe pan with a rack built in or grill plate, preheat the dish on the center rack.
- Drizzle the ribs with the Olive Oil and broil the ribs in batches until they turn caramel brown and develop slightly charred edges, 4 to 5 minutes on each side.
- Warning, these drip marinade from the ribs be sure to have enough room for the drippings so they do not over flow into the oven.
- Once done, allow to rest for 5 minutes before serving so the juices can redistribute into the meat.
- Serve HOT and ENJOY!
Served 'em up with creamy mashed potatoes, a Sweet Onion Casserole Side Dish, Some Candy Bacon Wrapped Green Bean Bundles and Rosemary Bread drizzled with Olive Oil... a Pretty Good Meal with Delicious Flavors of Summer and a GREAT Contribution to any PotLuck big family and friends dinner.
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A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,
"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy
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