Korean-Style Short Ribs
Korean-Style Short Ribs might be just the main course you are searching for. This recipe serves 8. One serving contains 1053 calories, 39g of protein, and 94g of fat. Head to the store and pick up scallions, asian sesame oil, garlic cloves, and a few other things to make it today. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pastry as a dessert. It is a good option if you're following a gluten free and dairy free diet.
Instructions
Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving.
Add short ribs to soy sauce mixture, rubbing mixture into them.
Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.
Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.
Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids.
Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.
•Ribs can be marinated up to 1 day.•Ribs can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered.
Remove fat from sauce, then reheat, covered, over moderate heat and proceed with recipe.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.
Raymond R Collection Merlot
The Merlot fills the mouth with smooth cherry, raspberry and plum flavors along with hints of earth and spice in the toasty vanilla finish. Full-bodied, yet approachable, with a good balance of acid and tannins. Pair with anything from grilled salmon, pork tenderloin, barbequed chicken and ribs to Thai red curry or Moroccan tagine.