Christmas Beef Short Ribs

[ducker]

One of our families Christmas traditions are ribs. We normally have beef ribs thrown in a pan and cooked in the oven for several hours. I sure would like to try a new prep for those ribs. Please share your favorite beef short/country style rib recipes.

[reinhard1]

this is a Korean recipe. it's called Kalbi [thin sliced short ribs]

i have made this for years. it is best done on the grill. i had a original recepe but altered it a little.

4 pounds of short ribs thin cut [diagonally cut]

1 tbls. mashed garlic

1 kiwi cut up

1/2 pear cut up

1/2 apple cut up

1/2 cup sesame oil

1 cup soy sauce

2/3 cup sugar

1/2 tbls black pepper

these ribs must be cut thin [diagonally]. sam's has them . make sauce with soy sauce, sugar, chopped green oinion, mashed garlic, sesami oil and black pepper. put the kiwi, pear, and apple in a blender until smooth and mix into the sauce. marinate ribs for at least 12 hours.

the best way to prepare these of course is on the grill. i know you are probably thinking right now. on the grill i put them over indirect heat and turn them over a few times. you want them a little on the crisp side but yet tender to the taste. doesn't take longer than 15 minuts realy. just something to think about. good luck.

[waskawood]

Merry Christmas Ducker. I hope Santa is nice to you. Let me know when you are ready for prime rib.

[ducker]

Merry Christmas to you too Waska! I sure will let you know. We are going to do that this winter.

Ducker

[thirdeye]

One of my favorites is Korean too. It does not have the fruit that reinhard1's has, but I like the sound of his recipe too.

Recommended marinade times are from a few hours for thin beef and up to 36 hours for thick (3/4” – 1”) strips. For 1/2” thick beef I go at least overnight, and for 1” thick strips of beef or thick short ribs I like 18 hours or so.

Korean Bulgogi Marinade –

1/3 to 1/2 cup soy sauce

1/4 cup rice wine (or dry sherry)

1/4 cup water

4 Tbsp finely chopped green onion

1 Tbsp finely minced garlic (at least)

1 - 2 teaspoons finely grated fresh ginger (or ginger paste, or cracked ginger)

2 teaspoons crushed red pepper

1 Tbsp sugar

1 teaspoon dark (Asian) sesame seed oil

1/2 teaspoon fresh ground black pepper

2 Tbsp toasted, crushed sesame seeds (we have these in a jar or you can fresh toast them)

[reinhard1]

Man that looks good. my x-wife was Korean[ she passed away 3 years ago, we were divorced almost 21 years ago] and i spent most of my 3 years in the Army in the orient with 13 months in Korea. if you can get thin cut bone in short ribs where you are, that is what i use. now being retired i cant cut mine like i used to [as thin as possible on the saw]. Sam's up here has them cut fairly thin, about a half inch.

i hope everyone try's mine or yours at least once. it's an amazing marrinade. yours is pretty much like my bullgogi reciepe. i also use thin sliced beef [top round usualy]. along with the meat on my plate would be the traditional rice and kimche. i'm bringing kimchi over to my daughters house today for a traditional Korean meal. My daughter is making multi Korean side dishes along with kalbi, bullgogi, hot chicken, korean tofu, daikon radish salad, spicy bean sprouts and more in honor of her moms memory. should be great. good luck.

[Jim Almquist]

The recipe that I use is modified by me recipe for short ribs but looks very close to thirdeye's recipe. We use it with cheap cuts of steak and like the boneless option.

Ingredients:

4lbs Beef short ribs(cheap steak will work as well)

2/3 cup Green onion, thinly sliced

1/2 cup Soy sauce

1/2 cup Water

1/4 cup Dark-roasted sesame oil

2 1/2 Tbl brown sugar packed

1 1/2 Tbl Sesame seeds, toasted, crushed

1 Small head of garlic, crushed

2 Tbl Fresh ginger, grated

1/2 Tsp Ground red pepper

1/8 Tsp Fresh ground Szechuan pepper( black pepper will work just fine)

Put everything in a gallon zip-lock along with the beef. Make sure to slice the beef about a 1/4" thick so it will take on more of the marinate.

We like to marinate the meat over night. Grill the meat on high and also add the marinate to the top of the meat. Flip and add more marinate. We like to have ours with brown rice that is put in a large Romaine leaf and eaten like a taco.

[reinhard1]

yes, pretty much the same with a fine extra touch to it. i like the idea with the ramaine leaf. i have put bulgogi on the square dry'd kelp seaweed sheet [i forgot what it's called right now] with rice. good luck.

[Jim Almquist]

It was the way my friend's Korean wife served it to us. She did use short ribs whenever she served it but it was so tough to find I thought I would try round steak and it worked pretty good. Always very tasty!!!!

[reinhard1]

try to find chuck eye steaks or boneless beef shortribs cut from the chuck not from the arm. the chuck eye stead is an extention of the ribeye steak as it enters the chuck. these are basicly the only steaks i buy now. half the price of the rib eye. you can take one and cut it down the center a little more than half way and pull both ends out in a butterfly fashion and make boneless ribs out of them or grill them whole in your marinade. good luck.

[Jim Almquist]

Sounds like a great idea!! Next week should bring a little free time to do a little fooling around in the kitchen as well as the smoker.

[matilda]

One of my favorites is Korean too. It does not have the fruit that reinhard1's has, but I like the sound of his recipe too.

Recommended marinade times are from a few hours for thin beef and up to 36 hours for thick (3/4” – 1”) strips. For 1/2” thick beef I go at least overnight, and for 1” thick strips of beef or thick short ribs I like 18 hours or so.

Korean Bulgogi Marinade –

1/3 to 1/2 cup soy sauce

1/4 cup rice wine (or dry sherry)

1/4 cup water

4 Tbsp finely chopped green onion

1 Tbsp finely minced garlic (at least)

1 - 2 teaspoons finely grated fresh ginger (or ginger paste, or cracked ginger)

2 teaspoons crushed red pepper

1 Tbsp sugar

1 teaspoon dark (Asian) sesame seed oil

1/2 teaspoon fresh ground black pepper

2 Tbsp toasted, crushed sesame seeds (we have these in a jar or you can fresh toast them)

Oohhhh!! YUM YUM!