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Beef short ribs are a tough but intensely flavourful cut of meat that generally require slow, moist cooking. Koreans are fond of a bit of chewiness in their meat dishes and have devised a cutting method that allows for quick grilling of marinated short ribs known as kalbi. However, our butchering methods are different, so here we offer the authentic flavour of Korean short ribs slow-cooked the Canadian way.
This recipe makes 4 servings
Korean Beef Short Ribs
Nutritional Info
Per serving: about -
cal 655
pro 39 g
total fat 38 g
sat. fat 16 g
carb 36 g
fibre 1 g
chol 105 mg
sodium 4 mg
% RDI: -
calcium 5
iron 33
vit C 3
folate 10
Ingredients
3 lb (1.5 kg) lean beef simmering short_ribs, trimmed
1 cup (250 mL) Korean Marinade (recipe below)
Preparation:
Place beef ribs in large shallow glass baking dish; pour Korean Marinade over top, turning to coat. Cover and marinate in refrigerator for 4 hours, turning occasionally. (Make-ahead: Refrigerate ribs for up to 48 hours.)
Reserving marinade, divide ribs between 2 large pieces of heavy-duty foil; drizzle marinade evenly over ribs. Loosely wrap foil over ribs and seal package tightly. Place packages on grill over medium-low heat; close lid and cook for about 1 hour or until meat is tender.
Reserving marinade, unwrap ribs and place directly on greased grill over medium-high heat; cook ribs, turning and basting frequently with marinade, for 10 to 15 minutes or until crisp.
Additional Information:
Tip: Instead of wrapping the marinated beef short ribs in foil to place on the barbecue, you can cover the baking dish and bake them in a 350ºF (180ºC) oven, turning once, for about 1 hour or until the ribs are tender.
Korean Marinade
1 small apple, sliced
1 small onion, thinly sliced
1 piece (1 inch/2.5 cm) gingerroot, thinly sliced
5 cloves garlic, thinly sliced
15 black peppercorns
2 cups (500 mL) Soy sauce
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) sake or dry sherry
1/2 cup (125 mL) mirin (Japanese sweet rice wine)
In saucepan, combine sliced apple, onion, ginger, garlic, peppercorns, soy sauce, granulated sugar, sake and mirin; bring to boil.
Reduce heat and simmer for about 40 minutes or until marinade is reduced by half.
Cover and refrigerate for 12 hours. Strain through fine sieve. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
Makes 2 cups (500 mL).
Per 1 cup (250 mL): about 646 cal, 16 g pro, 1 g total fat (trace sat. fat), 141 g carb, 0 g fibre, 0 mg chol, 16,504 mg sodium. % RDI: 8% calcium, 46% iron, 10% vit C, 24% folate.
Substitution: If you don't have mirin, you can increase the sake (Japanese rice wine) to 3/4 cup (175 mL) and add 1/4 cup (50 mL) corn syrup.
Tip: In Korea, this versatile marinade is used for a wide variety of meat and seafood. Make a large batch and store it in the refrigerator for impromptu barbecues all summer long. Use it for beef steaks, pork ribs or chops, beef or lamb kabobs, or as a quick marinade and basting sauce for seafood or mixed meat-and-seafood kabobs. Hot pepper sauce or flakes, toasted sesame seeds or sesame oil and/or chopped green onions can be added to the marinade. It is also served in side saucers, sprinkled with toasted sesame seeds, as a dip for grilled meat and seafood.