Korean Beef Ribs Recipe [Beer]

A spot to talk food
Post Reply
User avatar
NASH
CBA Award Winner
CBA Award Winner
Posts: 4085
Joined: Thu Jan 20, 2011 7:33 pm
Name: Nash
Location: Halifax, NS
Contact:

Korean Beef Ribs Recipe [Beer]

Post by NASH » Tue Jun 28, 2011 12:17 pm

I adapted this recipe to some beef baby backs and they were amazing. I didn't wrap them in foil but grilled them low and slow basting with the marinade a few times over the course of 3 or 4 hours until they were nice and tender, served with some of the reserved marinade concoction. I added some sesame oil, seeds and chilies to the marinade and sub'd out the sake and sherry with a low fg beer cut 50% with water so it wouldn't overpower. Likely the best beef ribs I ever tasted :cheers2:
IMG_0980 [1600x1200].JPG
IMG_0985 [1600x1200].JPG
http://www.canadianliving.com/food/kore ... t_ribs.php" onclick="window.open(this.href);return false;
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.
You do not have the required permissions to view the files attached to this post.
Last edited by NASH on Tue Jun 28, 2011 12:29 pm, edited 1 time in total.

User avatar
mr x
Mod Award Winner
Mod Award Winner
Posts: 13764
Joined: Fri Sep 24, 2010 5:30 pm
Location: Halifax/New Glasgow

Re: Korean Beef Ribs

Post by mr x » Tue Jun 28, 2011 12:19 pm

Where do you get beef baby back ribs cut like that?
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

User avatar
NASH
CBA Award Winner
CBA Award Winner
Posts: 4085
Joined: Thu Jan 20, 2011 7:33 pm
Name: Nash
Location: Halifax, NS
Contact:

Re: Korean Beef Ribs

Post by NASH » Tue Jun 28, 2011 12:26 pm

mr x wrote:Where do you get beef baby back ribs cut like that?
Pete's always has them but it's the same cut as the ribs we had at the sausage party too, bones are cut slightly shorter :cheers2:


Soup bones from Sobey's.....
soup bones [1600x1200].JPG
BEEF RIBS 1 [1600x1200].JPG
beef ribs 2 [1600x1200].JPG
beef ribs 3 [1600x1200].JPG
You do not have the required permissions to view the files attached to this post.

Post Reply

Return to “Food Discussion”

Who is online

Users browsing this forum: No registered users and 12 guests