Grilled Korean Short Ribs with Braised Bok Choy

Grilled Korean Short Ribs with Braised Bok Choy

Korean-style Short Ribs served with baby bok choy for balance and our Herbies Jaggery and Tiger spice sauce drizzled on top. You will find yourself slurping up the morsels of rib and licking your fingers as you wash it down with Heritage Shiraz . . . Perfect!

Ingredients

  • Korean Style Beef Short Ribs  ·  2 pounds 
  • Herbie's Tiger Spice  ·  3 tablespoons 
  • 2 tablespoons Vegetable or Canola Oil  ·   
  • 8 heads Bok Choy, cut into 1/4's  ·   
  • 4 heads Garlic, minced  ·   
  • 1 bunch Green onion, thinly sliced  ·   
  • 2 Shallots, minced  ·   
  • 1 quart Chicken Stock  ·   
  • 1 tablespoon Olive oil  ·   
  • Salt & Pepper  ·   
  •  ·   
  • For the Sauce:  ·   
  • 1 tablespoon Fermented Black Bean Sauce  ·   
  • 1 tablespoon Soy Sauce  ·   
  • 1 teaspoon Rice Vinegar  ·   
  • 2 teaspoons Sriracha  ·   
  • 2 teaspoons Fish Sauce  ·   
  • 3 tablespoons Sesame Oil  ·   
  • 2 tablespoons Honey  ·   
  • 2 tablespoons Mirin Cooking Wine  ·   
  • Herbie's Jaggery  ·  1 tablespoon 

Instructions

Directions:

If you cannot find Korean style short ribs at your local grocery store, your best shot is to talk to the butcher and ask them if they can cut some beef short ribs Korean style for you.

Pre-heat your grill or grill pan on high heat. Also pre-heat your oven to 375 degrees.

In a medium sauce pot combine all the ingredients for the sauce except for the Herbie's Jaggery. Bring it up to a boil then whisk in the jaggery. Feel free to add more if you would like it to be sweeter. Then set aside and reserve.

Heat the olive oil in a heavy bottomed pot over medium high heat. Once the oil begins to shimmer add the garlic, shallots, and green onion and cook for about 1 min. Then add 1 cup of chicken stock Add the bok choy and bring up to a boil. Continue to cook until the liquid begins to reduce by about 1/2. Then add another cup of chicken stock. Continue to do this until all the liquid had been added. After the last cup of stock has been added reduce it down until it becomes the consistency of a sauce. Check the seasoning, season with salt and pepper to taste and reserve.

For the grill: Begin by dipping a paper towel into the vegetable oil. With a pair of tongs grab the oil soaked paper towel and quickly brush the oil onto the hot grill. (This step will prevent sticking) Take the sauce that you cooked and baste the short ribs liberally. Add them to the hot grill and cook for at least 3 min. Flip them and cook for another 3 min. Remove them from the grill and place them onto a cookie sheet. Baste them liberally with the sauce. Finish cooking them in the oven for 5 min. When they are done, remove them from the oven and let them rest for 2 min.

To serve, re-heat your braised bok choy over the stove, cut the short ribs into individual ribs and serve with the rest of the sauce.

Tommy's Tips:

If you would like a more rich and complex flavor Combine the short ribs and the sauce and marinate it overnight. The following day remove from the marinade and pat dry with a paper towel before grilling.