Grilled Korean-Style Beef Short Ribs � It's So Flanken Good!
After weeks of damp and dreary weather, the sun is back in control of San Francisco's blue skies, and that means it's time to grill. This video recipe for grilled Korean-style beef short ribs is not so much about the specific recipe, as it is about this lesser-known cut of meat.
It's most commonly sold as "flanken-style," and is nothing more than thin-sliced beef short ribs. We've done several beef short rib recipes on this blog, but all those were cooked low and slow, so the meat's considerable connective tissue has time to breakdown and become tender.
Here, we are only grilling for a few minutes per side, so we're relying on the much thinner cut, and an Asian pear-spiked marinade to achieve a similar succulence. I welcome you to copy my marinade recipe below, as is, but I have to be honest and let you know I never do this the same way twice.
As I say in the video, this is one cut of beef you don't want to grill too rare. It's a very flavorful, but chewy piece of meat to begin with, so in my opinion it needs to be cooked to at least medium to ensure the optimum mouth-feel. By the way, all you "I want mine well-done" people are in luck. This should still be fairly juicy even if cooked all the way through.
Anyway, go talk to your friendly neighborhood butcher, and tell them you want some "flanken-style" beef short ribs, and then give this great grill technique a try. Enjoy!
Ingredients:
4 pounds "flanken-style" beef short ribs, fully trimmed
1 large Asian pear
3 cloves garlic
few thin pieces of fresh ginger
2 packed tablespoons brown sugar
1/4 cup seasoned rice vinegar
1/3 cup tablespoons soy sauce
1/3 cup sherry wine
1 tablespoon hoisin sauce
1 tablespoon sambal or other Asian-style hot sauce
1 tsp sesame oil
Category Article Asian Cuisine, Beef, Grill Recipes
Popular Posts
-
Just wanted to do a quick hello from the 10th Annual South Beach Wine & Food Festival . Today was the first of three days in the Grand T... -
Well, that's one blog title I couldn't have anticipated writing, but that's exactly what's happening tonight as I board a re... -
You could see this later tonight, but it's more likely this lovely asparagus souffle will make its Food Wishes debut tomorrow. Things ar...
-
Inspired by my recent trip to Miami, I will be posting a brand new video tomorrow for fried sweet plantains. In the meantime, to whet your a... -
I believe tomorrow is the final day for Round 7 of Project Food Blog , so this may be the last guest video featured (at least from this cont...
-
"Cupid's Span" Photo (c) grahamc99 We're not going to judge you, much. Sure, you had weeks to plan a nice dinner for that ... -
I'd like to wish all you Moms out there a very happy Mother's Day tomorrow. A special shout out to my mother Pauline (you may rememb... -
I never cared about having a Wikipedia page, until I had a Wikipedia page . If fact, even though it's my go-to source for the little bit... -
As with any old recipe, there are numerous theories as to how the dish came to be named. The one I subscribe to claims it's an Italian a...
