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.