Beef short ribs??

[BLACKJACK]

Just got a 1/4 of beef and one of the questions was "do you want the short ribs or trim them?" I kept them but now I'm not sure how to cook them - any good beef short rib recipes?? Are these going to be meatier or fatter than pork ribs? Are the short ribs taken from the end of the rib closest to the backbone/ribeye or off the bottom end of the rib?

Thanks!!

[delcecchi]

One of the best ways I have eaten them is a Korean dish. Bulgogi or Kalbi. Bulgogi is really made with steak, apparently and Kalbi are short ribs. I thought the Korean guy said Bulgogi but it was a few years ago.

They are marinated and then grilled. Cut off excessive fat.

You can look for a recipe, or here is one I found.

Kalbi Marinade Recipe

1 1/2 cups soy sauce or Gluten-free Tamari Soy Sauce by San-J.

3/4 cup white sugar

1/4 cup sesame oil (asian style)

5 cloves of garlic, minced

1/2 of a medium yellow onion, chopped

3 large green onions, cut into small pieces

2 tbl toasted sesame seeds

1/2 tsp of red pepper flakes

4-6 pounds of Korean short-ribs

Marianate for like 24 hours and grill to taste, probably best sort of medium or better.

[BLACKJACK]

reinhard, where are you? I was hoping you'd chime in on how the short ribs are cut, where they come from on the beef, how fatty they will be.

Did an internet search, there are really a LOT of recipes out there for beef short ribs, I'm surprised that you don't see the beef short ribs more often in the stores?!

Going to busy hunting the next few weeks so I won't be doing any bigtime cooking but can't wait to give these short ribs a try. Chime in if you have a good recipe!!

[stoneeyes317]

Braised Hoisin Beef Short Ribs (from food network):

3 lbs. short ribs (about 10)

salt and pepper

3 T. oil

10-12 garlic cloves, smashed

1 inch piece of ginger peeled and sliced thin (I use the stuff in the tube)

3 T. rice wine vinegar

1 C. hoisin

1 can/bottle beer (suggested Bass)

Heat the oil, season the ribs with salt and pepper. Brown ribs (in batches). Pour off all but 2-3 T. fat. reduce heat to medium and saute garlic and ginger 3 minutes. Add ribs back to pot/pan, add beer and vinegar. Stir, then cover and simmer for 2.5 hrs.

Preheat oven to 300 degrees.

Pour the hoisin over the ribs and cook uncovered in the oven for 30 minutes. Remove the ribs (and the ginger if you sliced it) and strain the fat from the top of the sauce.

I suggest serving with mashed potatoes and a steamed veggie, or the sesame snow peas in the original recipe...

eyes317

[Jim Almquist]

Here are a few:

GRILLED KOREAN-STYLE SHORT RIBS

In a Korean home or restaurant, grilled ribs (kalbi kui) would be accompanied by the spicy pickled cabbage called kimchi. It's available in the refrigerated foods section of some supermarkets and at Korean and Asian markets. For the ribs, have the butcher cut the flanken across the bones into 1/3- to 1/2-inch-thick pieces. Begin marinating the ribs one day ahead. What to drink: Asian lager.

click photo to enlarge

1 cup soy sauce

1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry

1/2 cup (packed) dark brown sugar

1/4 cup unseasoned rice vinegar

1/4 cup oriental sesame oil

1/4 cup minced garlic (about 15 cloves)

2 large green onions, chopped

5 pounds Korean-style short ribs (beef chuck flanken , cut 1/3 to 1/2 inch thick across bones; about 20 pieces)

Chopped Spinach with Toasted Sesame Seeds

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.

Makes 8 servings.

Bon Appétit

July 2002

. Be sure to add the ginger!

YOON FAMILY KALBI

1 1/2 cups lite soy sauce

1/4 cup white sugar

1/4 cup sesame oil

3 tablespoons vegetable oil

8-10 cloves of fresh garlic, crushed

6 large green onions, chopped roughly

4 pounds Korean-style short ribs *

Toasted sesame seeds

Combine the soy sauce, sugar, sesame oil and corn oil in a large mixing bowl. Add garlic and green onion and stir together. Put short ribs into large sealable freezer bag (you may need two). Pour marinade into bag and turn bag over several times to ensure all meat pieces are covered. Refrigerate for at least four hours, but preferably overnight. Turn bag at least once in the middle of the marinating process.

Heat grill to medium-high heat before adding the meat. Drain excess marinade off short ribs and grill them until medium, about 6-8 minutes. Sprinkle with toasted sesame seeds and chopped green onions. Serves 6.

* NOTE ON RIBS: Korean-style short ribs can be found at most Asian markets. The cut is called "flanken," a strange word that refers to a strip of beef cut across the bone from the chuck end of the short ribs. Most short rib recipes call for individual bones cut into thick pieces. Kalbi is unusual in that it calls for 3 ribs, cut lengthwise across the bones, so that you end up with a strip of meat about 8-10 inches long that has 3, 1/2-inch rib bones lining the top.

You can also use the marinade for a traditional cut of short ribs, but this is best cooked by braising -– a crock pot is excellent for this type of dish. (My mother calls this version Mushy Kalbi because the meat falls off the bone and melts in your mouth.) You can also use the marinade on chicken.

MORE TIPS

The grilling technique for kalbi is the exact opposite of grilling a big American steak. Kalbi is much more of a hands-on dish. Because of its thinner cut, the meat cooks faster and requires constant attention and turning over, which is why it is so much fun to cook it at the table with a group of friends.

Like most Korean meals, kalbi should be served with panchan, an assortment of side dishes that might include marinated spinach, cooked bean sprouts, salt-cured fish and of course the ubiquitous Korean side dish, kimchi, a spicy fermented cabbage or radish that people either love or hate.

Try kalbi once and you'll see what I mean about being hooked.

This one is my favorite and was really made for short ribs but I adapted it for cheap steak and is still one of my favorites. My buddies wife was Korean and made it with short ribs. It was great but did not care for the bone and that is why I changed it up a bit.

Koran BBQ Beef

Indredients:

4 lb ball tip steak or for that matter any steak of your choosing

2/3 cup green onions , 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 and crushed

1 small head of garlic crushed

2 Tbl of ginger , grated

1 Tbl groung red pepper

1/8 Tsp of fresh ground Szechuan pepper corns ( I use black pepper)

Cut beef into 3/8 to 1/2 inch strips and take all of the above indgredients and put in a bowl or I like to use a 1 gallon ziplock and add meat and let it marinate for at least 6 hours and up to 24 ( I like 24 hours) and be sure to turn it or mix it it up occasionally.

Preheat gas grill to medium or have your charcoal ready to cook on. Remove ribs from marinate; reserve marinate.

Place strips on grill so that they don't fall through and top with marinate and cook for 5 to 6 minutes and flip and spoon on more marinate on all the strips.

I like to keep the strips tight together so the marinate is easier to apply.

Cook 2 to 3 cups of brown rice and tear some romaine lettuce leaves. Take a leaf and add some brown rice and then some strips and eat it like a taco.