Korean Short Ribs

And now for something … completely different! What if … you aren’t having a crowd for Thanksgiving dinner? What if … you just want to spoil yourself, and maybe one or two guests? What if … you’d like something gourmet, but easy? What if … you’d like something fancy, rather than “just ribs”? 

Have I got a big deal for you!

I made these Korean Short Ribs a few days ago. They were outstanding. But you can already see that. Not only were they lip-smacking good, but they were the best ribs I’ve ever tasted.

Sit down. This isn’t a bargain meal. In the Time Zone and at the Latitude Where I Live, the short ribs for five servings cost just over $26. These aren’t the usual chunky, jolly beef short ribs that require long, slow cooking. Korean Short Ribs are cut lengthwise. Go figure. 

The meat is thinly cut along the bone, into widths of roughly 1/2 in. (1 cm). They need to be butcher-cut in what’s called “flanken-style.” If your butcher says “Du-u-h …?” see a smarter butcher. 

The trick to tenderizing these ribs is their all-day (or overnight) marination - during which time you don’t need to do a thing except relax, go for a walk, paint the living room, or call your friend Hildegarde, who never stops talking. 

BING! Ready to cook! Good news! After all that marination, these ribs cook fast - scant minutes, not hours. They’re succulent and tasty. Bad news? If you live in the snow belt, wear your mukluks, because these ribs are best barbecued. 

Very, very, very important: Read the recipe’s ingredient listing  carefully. I had all the ingredients on hand. If you don’t, dash out to buy them - don’t substitute. This recipe has two parts: The marinade in which the meat sits all day, and the Asian-style barbecue sauce that leaves the meat gloriously shiny and tasty. 

I wouldn’t change a thing with this recipe. It’s as good as cooking can get - referring to it as “perfection” isn’t an exaggeration. 

I strongly recommend that if you’re searching for an alternative to turkey for yourself or you and a couple of guests, run - don’t walk - to your closest supermarket to buy everything you need for this amazing recipe. 

I found this great recipe in hellomagazine.ca. Unfortunately, that’s all I know - no date, no writer’s name, no online identification. I’ve slightly modified the it’s preparation method.

Korean Short Ribs:

This recipe requires extra time 

for marination

To Prepare the Marinade:

1/2 c. (125 mL) dark soy sauce

1/4 c. (60 mL) firmly packed light brown sugar

2 tbsp. (30 mL) rice vinegar

2 tbsp. (30 mL) Asian sesame oil

2 tbsp. (30 mL) minced fresh garlic

1 tbsp. (15 mL) peeled and finely chopped fresh ginger

1 tbsp. (15 mL) ketchup

1 tsp. (5 mL) red pepper flakes (“chili flakes”)

5 lb. (2.3 kg) flanken-cut beef short ribs, prepared by your butcher

In a medium bowl, combine all ingredients except ribs, whisking to dissolve sugar. Pour over ribs in a large resealable plastic bag, turning several times during the day (See Marination Note). Marinate meat 8-to-10 hr. Discard marinade, patting meat dry with paper towels.

Marination Note: Tupperware sells a superb marination tub with a secure snap-top lid.

Next ...

To Prepare the Asian-Style Barbecue Sauce:

1/4 c. (60 mL) hoisin sauce

1/4 c. (60 mL) Thai chili sauce or sweet hot pepper sauce

2 tbsp. (30 mL) mirin

1 tbsp. (15 mL) Asian sesame oil

1/4 c. (60 mL) water

Oil gas or charcoal barbecue grate. Preheat barbecue to high setting. Do not brush ribs with sauce yet. Place ribs over hottest part of flame, grilling 4-to-6 min. Turn once, grilling an additional 2 min. Brush ribs with some of the barbecue sauce on each side.  

Remove to serving platter. Let rest 5-to-10 min. Serve at table with additional barbecue sauce. Serves 6.

Short ribs sliced lengthwise along
the bone rather than crosswise.

Marinate all day (or overnight).

Finished ribs ... YUM!

 Note: If for some crazy reason his recipe doesn’t appeal to you, try this blog’s ultra-fancy Mini Beef Wellingtons!