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!

Peppered Beef Stir-Fry

This easy, nutritious recipe is a smart, tasty way to ease more vegetables

Peppered Beef Stir-Fry.

 into your diet. If you need to, marinate the beef in the morning and leave it in the fridge all day.

This recipe requires extra time 

for marination.

Peppered Beef Stir-Fry:

To Prepare the Rice:

1 c. (250 mL) long- or medium-grain white rice

2 c. (500 mL) cold water or broth

Begin cooking rice 10 min. before you start stir-frying and your timing should be perfect. “Wash” rice in bowl with several changes of cold water to rinse away starch. Combine rice with water or broth, cooking 20 min. in a rice cooker on the stove top. Allow rice to sit several minutes until needed.  

To Prepare the Marinade:

2 tsp. (10 mL) tapioca starch or cornstarch

2 tbsp. (30 mL) oyster sauce

2-to-3 drops sesame oil

½ lb. (227 g) boneless round or blade steak, uncooked

In small bowl, thoroughly combine starch, oyster sauce, and sesame oil. Sliver beef across grain as 4-in. strips. Combine with marinade mixture until each piece is coated. Cover with cello wrap, marinating in the refrigerator at least 3 hr. 

To Prepare the Sauce:

½ c. (125 mL) cold chicken stock

1 tbsp. (15 mL) dark soy sauce

1 tbsp. (15 mL) rice wine or rice vinegar

1 tsp. (5 mL) granulated sugar

Few drops sesame oil

1 tbsp. (15 mL) tapioca starch or cornstarch

Combine ingredients in small bowl, ensuring starch is well mixed in. Cover and refrigerate until needed.

To Prepare the Stir-Fry:

2 tbsp. (30 mL) peanut or canola oil

1 garlic clove, minced 

1 tbsp. (15 mL) whole black peppercorns

½ red bell pepper (“capsicum”), cut into squares

½ green bell pepper (“capsicum”), cut into squares

1 small or ½ medium onion, cut into squares

2 slices fresh ginger, peeled and slivered

Prepare and array all ingredients before starting, separating the sections of this recipe on trays, if that makes it easier for you. 

Over high stove-top setting, add peanut or canola oil to preheated wok. To sizzling oil, add marinated beef and minced garlic, stir-frying until meat’s pink color barely starts to disappear. Add peppercorns, stir-frying 30 sec. longer. Add red and green bell peppers, onions, and ginger, stir-frying a further 15 sec.

Give sauce a quick further stir to recombine settled starch. Add sauce around edge of wok, stir-frying all until sauce becomes glossy, slightly thickened, and until it coats meat and vegetables. Serves 4, with or over rice. 

Marinate slivered beef.

Stir-fry until pink starts to disappear.

Add bell peppers and onion to meat.

Toss in whole peppercorns.

Slice peeled ginger into slivers.

Pour sauce around edge of wok. Stir-fry 

mixture until slightly thickened.