FoodB

I think that's a record. 5 posts in a week. Call out the marching bands.

Jenn seems to be on a tear lately finding recipes that I have never had before. On Wednesday it was short ribs. Both Jennifer an I really enjoy Korean BBQ. We live right next to Korea town in Garden Grove and we are just surrounded by really good Korean restaurants. One of the great things about getting Korean is that it is one of the few places that I can spicy food (kimchi) without having to worry about Jenn getting an upset stomach. With Korean food, if anything is red, it's probably spicy.

Marinated Beef Short Ribs

3 3/4 pounds Beef Short Ribs, cut in 1/2-inch slices with bones
Salt and freshly ground black pepper
1/2 cup water
2 Tbsp. fresh Lemon Juice
1 teaspoon dried Red Pepper flakes

Marinade:
1/4 cup Hoisin sauce
3 Tbsp. Plum sauce
2 Tbsp. Oyster sauce
2 Tbsp. Soy sauce
1 Tbsp. Peanut oil
1 Tbsp. Sesame oil
1 Tbsp. Honey
1 Tbsp. Chili Paste
1 Tbsp. pureed Garlic
1 Tbsp. freshly grated Ginger
1 bunch Cilantro, stems trimmed and roughly chopped
1 bunch Scallions, finely chopped

1. Preheat oven to 350F.
2. Season ribs with salt and pepper. Lay across a rack in a roasting pan or baking sheet and bake 10 minutes. In a small bowl, combine water, lemon juice, and red pepper flakes. Brush over top side of ribs and bake an additional 10 minutes. Turn, brush again, and bake 10 minutes more. Set aside to cool.
3. Combine marinade ingredients in a large bowl. Add roasted ribs and toss to coat. Cover with plastic wrap and refrigerate a minimum of 4 hours or as long as 24.
4. Preheat grill or broiler. Grill ribs for 2 minutes per side and serve immediately.

Wow was this a good one. I thought that oven roasting such a thin piece of meat would really dry it out, but the basting with water every 10 minutes must have stopped that pretty well. We cooked the ribs the night before we were going to eat them and let them marinate for 24 hours. I would suggest doing that if you decide on making this because I think they had a lot more flavor than if they had just marinated for 4 hours. I would also recommend finishing them off on the grill and not the broiler. The grill added a little bit of smoke flavor which is always welcome in my house.

After re-reading the recipe I noticed that it calls for ribs that are 1/2 an inch think and I think that the ones we purchase were about 1/8 of an inch. That didn't really affect anything and made the griling pretty easy. Thinking back I don't believe we needed to oven roast them for so long, but again, the basting with water and lemon juice probably counter acted anything that could have gone bad.

As usual we omitted the spicy stuff in this recipe (red pepper and chili paste) and I didn't really miss them all that much. Good stuff and I could imagine using the marinade for making jerky as well.