Red WinesWhite WinesRosé WinesSparkling WinesHealdsburg TastingsVirtual TastingsLunch TastingsWinemaker TastingsHelicopter TastingsTastings In Your AreaEvent CalendarClub Member EventsEpicurean KitchenCorporate EventsWine & Food TripsWine ClubsCheese ClubSpice ClubFree Shipping ClubCellar ClubMembers OnlyConciergeRecipe CollectionSpicesCheesesGourmet FoodTablewareEpicurean KitchenShopReleasesStoriesPressNewsroomBooksAbout UsOur WinesEmploymentFAQPolicyAppreciationShop
Kalbi - Flanken-Style Beef Short Ribs
Kalbi, the signature dish of Korean cuisine, is surprisingly easy to make with beef short ribs, cut into thins strips and marinated with soy sauce, garlic, sesame oil, green onions and sugar, kalbi is grilled over a medium-hot flame. A foolproof dish that will satisfy any meat lover.
Ingredients
Soy sauce
·
1 cup
Mirin, sweet Japanese rice wine
·
½ cup
Asian Pear, grated
·
1
Brown Sugar, dark
·
½ cup
Rice Vinegar
·
¼ cup
Sesame Oil
·
¼ cup
Garlic, minced
·
¼ cup
Honey
·
2 tablespoons
Green Onion, large, chopped
·
2
Ginger, fresh, grated
·
2 tablespoons
Korean-style beef chuck flanken short ribs
·
5 pounds
Instructions
Flanken-Style Short Ribs refers to a slab of beef short ribs consisting of small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs obtained by cutting across the bones. Have the butcher cut the flanken across the bones into about 20 pieces, each 1/3 to 1/2 inch thick. Begin marinating the ribs one or two days ahead.
Combine all ingredients except honey and ribs in a medium bowl and whisk, blending well to create a marinade. Pour into a large heavy Ziploc plastic bag. Add the ribs and seal the bag. Turn the bag over several times coating the ribs evenly with the marinade. Refrigerate overnight, turning bag occasionally.
Prepare barbecue to medium-high heat. Remove the ribs from the bag and drain, reserving the marinade. Working in batches, brush the rib tops lightly with the reserved marinade and grill ribs until browned, cooking to medium-rare, about 3 minutes per side. Then turn the ribs over and brush again. Discard remaining marinade.
When done remove the ribs to a plate, brush ribs with honey and serve with a Williamson Seduce Cabernet Sauvignon.
This dish works well with a side of mashed potato or steaming white rice.
Stagecoach Cabernet Sauvignon is a limited production single-varietal wine from a single Napa Valley vineyard, only made in specific years where the harvest is of particularly high quality.
Laura Chenel's creamy, mild-flavored chevre is paired with the flavors of fig and zesty grapefruit in this slightly sweet and tangy small format cheese.
A robust and perfectly balanced table cheese. Pink peppercorns brighten up its rind and add a spicy flavor to the interior paste of this creamy cheese.
Often likened to the king of Italian cheese, Parmigiano-Reggiano, Piave is a deliciously nutty, pasteurized cow's milk cheese from the Veneto in northern Italy.
Often likened to the king of Italian cheese, Parmigiano-Reggiano, Piave is a deliciously nutty, pasteurized cow's milk cheese from the Veneto in northern Italy.
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods.
Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.