Friday, December 7, 2012

Grilled Korean Short Ribs

Courtesy of epicurious.com
Serves 8

1 cup soy sauce
½ cup mirin (sweet Japanese rice wine) or sweet Sherry
½ cup (packed) dark brown sugar
¼ cup unseasoned rice vinegar
¼ cup oriental sesame oil
¼ 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) (Ask your butcher to do this for you if they are not readily available in the meat section.)

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. (We marinated them for 6 hours and they were fantastic, so do not panic if you don’t have time to marinate overnight.)

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare (3 minutes per side) or medium (6 minutes per side).

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