Looking for a delicious, flavor-packed recipe that will take under ten minutes from grill to plate? This week I am taking a cut of meat commonly braised for hours, and with a few simple tips and techniques from the chef, these short ribs will become a sizzling, mouth-watering, summer recipe to impress! Watch and listen to the short ribs sizzling over the hot charcoal…music to my ears!
On the menu this week, Korean-style, cross-cut short ribs charred over the open flames of the Bull BBQ and topped off with savory, crunchy fried leeks and green onions. Marinated with a combination of soy sauce, mirin (sweet Japanese rice wine), brown sugar, fresh ginger and garlic, these ribs will have your dinner guests licking their fingers – they are that good!
Chef’s Tips and Techniques:
- Ask your local butcher to slice the short ribs a ¼” – ½” thick, cross-cut, creating a thin, quick cooking, rib steak. The cut is also known as “flanken.”
- Adding a marinade not only gives the rib steaks a kick in flavor, but it also helps tenderize the meat before it hits the grill. The ribs can sit in the marinade for as little as 45 minutes, up to overnight in the fridge.
- For this recipe I am serving the ribs whole, like a steak. However, with a simple cut using a knife or kitchen shears, you now have the perfect appetizer for your dinner party! This takes “finger food” to a new level in texture and flavor!
- Try serving these ribs with a cold, dark, lager beer to compliment the ribs.
- I absolutely love using fried leeks as a garnish for risotto, salads, and in this case, the grilled short ribs. Lightly fried using cornstarch, this side dish is the perfect combination of crispy and saltiness to compliment any meal. It is important to stay close when cooking the leeks for they fry quickly and can burn if not paying attention. Also, fry them in small batches in a larger pot, for the cornstarch bubbles up once it hits the hot oil.
- For the Fried Leeks:
- 2 cups vegetable oil
- 1 large leek, bottom white part only, julienne
- 2 cups cornstarch
- Sea salt to season
- For the Marinade:
- ½ cup packed, brown sugar
- 1 cup soy sauce
- ½ cup mirin (rice wine) or sweet sherry
- ½ cup rice vinegar
- ¼ cup sesame oil
- 4 green onions, ends removed, julienne, half more marinade, half for garnish
- 4 cloves garlic, crushed
- 1 2” piece ginger, crushed
- For the Ribs:
- 4-5 lbs. short ribs, cross-cut, ¼” - ½” thick (also called flanken cut)
- For the Leeks: In a medium pot over a medium flame, heat the oil up to 350 degrees. Wash the leeks under cold water. Remove the end and green top section along with outer layer of the leek. Make sure there is no hidden dirt within the layers. Cut the leeks at an angle - julienne. Break the leaks apart into individual rings. Sift the cornstarch. Dust the leeks with the cornstarch and remove access cornstarch. Place into the oil and fry to a golden brown, about 30 seconds max. Using a small strainer, remove the leeks and place on a paper towel to drain. Season with sea salt. Repeat steps until all cooked.
- For the Marinade: Place the short ribs on a sheet tray. Take the brown sugar and rub it into the meat on both sides of the steaks. Allow them to rest for ten minutes until ready for the marinade. Mix the remaining ingredients together in a bowl. Place the short ribs into an extra large, resealable freezer bag. Pour the marinade over the ribs. Remove excess air from the bag and seal closed. Place into fridge overnight. Be sure to turn the bags over as they are marinating to ensure the steak is evenly marinated.
- To Grill: Heat the Bull gas grill or Bison Grill and Bull charcoal with medium high heat. Remove the ribs from the marinade. Place the ribs on to the clean, hot grill grates over direct heat. Allow them to grill without moving for 3 to 4 minutes. Turn over and finish grilling for another 3 to 4 minutes, total time around 8 minutes. To serve, place the grilled ribs onto a platter and garnish with the fried leeks and sliced green onions. Don’t forget the lager beer!
♥ Chef Amy