Korean Style Short Ribs

Looking for a delicious, flavor-packed recipe that will take under ten minutes from grill to plate? This week I am taking a cut of meat commonly braised for hours, and with a few simple tips and techniques from the chef, these short ribs will become a sizzling, mouth-watering, summer recipe to impress! Watch and listen to the short ribs sizzling over the hot charcoal…music to my ears!

On the menu this week, Korean-style, cross-cut short ribs charred over the open flames of the Bull BBQ and topped off with savory, crunchy fried leeks and green onions. Marinated with a combination of soy sauce, mirin (sweet Japanese rice wine), brown sugar, fresh ginger and garlic, these ribs will have your dinner guests licking their fingers – they are that good!

Chef’s Tips and Techniques:

• Ask your local butcher to slice the short ribs a ¼” – ½” thick, cross-cut, creating a thin, quick cooking, rib steak. The cut is also known as “flanken.”
• Adding a marinade not only gives the rib steaks a kick in flavor, but it also helps tenderize the meat before it hits the grill. The ribs can sit in the marinade for as little as 45 minutes, up to overnight in the fridge.
• For this recipe I am serving the ribs whole, like a steak. However, with a simple cut using a knife or kitchen shears, you now have the perfect appetizer for your dinner party! This takes “finger food” to a new level in texture and flavor!
• Try serving these ribs with a cold, dark, lager beer to compliment the ribs.
• I absolutely love using fried leeks as a garnish for risotto, salads, and in this case, the grilled short ribs. Lightly fried using cornstarch, this side dish is the perfect combination of crispy and saltiness to compliment any meal. It is important to stay close when cooking the leeks for they fry quickly and can burn if not paying attention. Also, fry them in small batches in a larger pot, for the cornstarch bubbles up once it hits the hot oil.