Sunday, June 30, 2013

Butterflied Sesame-Grilled Beef Short Ribs

Korean barbecue has such an addictive taste to me and this recipe did not disappoint. The marinade was spot on for Korean barbecue, but I'm not sure that I loved the use of beef ribs. Next time, I might go with a less fatty cut of meat.

Butterflied Sesame-Grilled Beef Short Ribs (from Planet Barbecue!)

1 small or 1/2 large Asian pear, peeled and seeded
3 cloves garlic, coarsely chopped
1 tbsp finely chopped ginger
1 tbsp toasted sesame seeds
2 tbsp sugar
2 tsp coarse salt
1/2 tsp ground pepper
1 tsp sesame oil
2 lbs beef short ribs, cut into 2" lengths

1. Puree pear, garlic, ginger, sesame seeds, sugar, salt, and pepper in food processor. Work in sesame oil.
2. Score meat in crosshatch pattern. Butterfly ribs. Arrange in single layer in baking dish. Pour pear mixture over ribs, turning to coat. Marinate in refrigerator covered for 1 - 4 hours.
3. Preheat grill to high.
4. Brush oil on grill grate. Drain ribs, discarding marinade. Grill meat on skewers with scallions and garlic if you want or loose on the grate until beef is browned, 2 - 4 minutes per side.
5. Transfer beef to platter and cut into bite-sized pieces. Serve.

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