Korean-Style Grilled Short Ribs with Ginger, Chiles, and Quick Kimchee

Name: Korean-Style Grilled Short Ribs with Ginger, Chiles, and Quick Kimchee
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms flanken-style beef short ribs, ½ to ¾ inch thick; 1 medium carrot, peeled and very thinly sliced; 1 Tbsp minced fresh chile peppers; 2 Tbsps minced fresh chile peppers; 1 cucumber, peeled, seeded, and thinly sliced; 59 milliliters roughly chopped fresh cilantro; 1 Tbsp minced fresh ginger; 2 Tbsps minced fresh ginger; 1 Tbsp minced garlic; 1 teaspoon minced garlic; 1 teaspoon ground coriander; 118 milliliters fresh lime juice (about 4 limes); 118 milliliters Napa cabbage (Tianjin bok choy), sliced ¼ inch thick; 3 Tbsps freshly cracked white pepper (or substitute black pepper); 1 red bell pepper, cored, seeded, and thinly sliced; 59 milliliters rice vinegar; 59 milliliters soy sauce; 79 milliliters soy sauce; 1 Tbsp sugar

Korean-Style Grilled Short Ribs with Ginger, Chiles, and Quick Kimchee is a gluten free and dairy free recipe with 4 servings. One serving contains 890 calories, 35g of protein, and 75g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. It works best as a main course, and is done in about 2 hours. If you have soy sauce, chile peppers, cucumber, and a few other ingredients on hand, you can make it. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.

Instructions

Make the kimchee: In a small bowl, combine the soy sauce, rice vinegar, ginger, garlic, chile peppers, and sugar and whisk together well. In a medium bowl, toss the cabbage, cucumber, red pepper, and carrot together.

Ingredients you will need

Chili Pepper

Rice Vinegar

Red Pepper

Soy Sauce

Cucumber

Cabbage

Carrot

Garlic

Ginger

Sugar

Equipment you will use

Whisk

Bowl

Add just enough of the dressing to moisten the vegetables and mix well; refrigerate.

Ingredients you will need

Vegetable

Place the short ribs in a large bowl.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Bowl

Combine all the marinade ingredients in a small bowl and pour the mixture over the short ribs. Cover and refrigerate for at least 1 hour and up to 3 hours.

Ingredients you will need

Beef Short Ribs

Marinade

Equipment you will use

Bowl

Meanwhile, light a fire in your grill.

Equipment you will use

Grill

Remove the meat from the marinade and pat it dry with paper towels; discard the marinade. When the fire has died down and the coals are very hot (you can hold your hand 5 inches above the heat source for only 1 to 2 seconds), place the meat on the grill and sear well on one side, about 3 minutes. Turn and continue cooking to the desired doneness, about 3 minutes more for rare.

Ingredients you will need

Marinade

Meat

Equipment you will use

Paper Towels

Grill

Remove the meat from the grill, cover loosely with foil, and allow to rest for 5 minutes.

Ingredients you will need

Meat

Equipment you will use

Grill

Aluminum Foil

Serve the ribs hot, accompanied by the kimchee.

Ingredients you will need

Ribs

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Equipment

Ingredients

Servings:

1kilograms

flanken-style beef short ribs, ½ to ¾ inch thick 1medium

carrot, peeled and very thinly sliced 1Tbsp

minced fresh chile peppers 2Tbsps

minced fresh chile peppers 1

cucumber, peeled, seeded, and thinly sliced 59milliliters

roughly chopped fresh cilantro 1Tbsp

minced fresh ginger 2Tbsps

minced fresh ginger 1Tbsp

minced garlic 1teaspoon

ground coriander 118milliliters

fresh lime juice (about 4 limes)118milliliters

Napa cabbage (Tianjin bok choy), sliced ¼ inch thick 3Tbsps

freshly cracked white pepper (or substitute black pepper)1

red bell pepper, cored, seeded, and thinly sliced 59milliliters

rice vinegar 59milliliters

soy sauce 79milliliters

soy sauce 1Tbsp

sugar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.