Short Rib "Steaks" with Grilled Kimchi

You can never have too many main course recipes, so give Short Rib "Steaks" with Grilled Kimchi a try. One serving contains 727 calories, 24g of protein, and 53g of fat. This gluten free and dairy free recipe serves 4. Head to the store and pick up boned beef short ribs* of silverskin and outer fat, canolan oil, onion, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. This recipe is typical of Korean cuisine.

Instructions

Whirl pear, onion, ginger, garlic, sake, mirin, and soy sauce in a blender until pured.

Ingredients you will need

Soy Sauce

Garlic

Ginger

Mirin

Onion

Pear

Sake

Equipment you will use

Blender

Pour into a deep bowl, add short ribs, and chill 3 to 4 hours.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Bowl

Drain marinade and let meat come to room temperature, about 30 minutes.

Ingredients you will need

Marinade

Meat

Meanwhile, heat grill to medium (350 to 45

Equipment you will use

Grill

for a gas grill or hot (450 to 55

Equipment you will use

Grill

for a charcoal grill, with a burner turned off or an area left clear for indirect heat. In a bowl, toss kimchi with oil and set aside. Grill meat, covered, over direct heat, turning once, until marks appear, 4 minutes total.

Ingredients you will need

Kimchi

Meat

Cooking Oil

Equipment you will use

Grill

Bowl

Transfer meat to indirect heat area and set a metal rack over direct heat, crosswise over grates. Cook steak over indirect heat until a thermometer reaches 125 for medium-rare, 6 to 8 minutes. Meanwhile, grill kimchi on rack, turning once, until lightly charred, about 8 minutes total. Set kimchi on a platter with steaks on top, and serve with rice if you like.

Ingredients you will need

Kimchi

Steak

Meat

Rice

Equipment you will use

Kitchen Thermometer

Grill

*Short ribs don't come already boned, so you can ask a butcher to do it, bone them yourself (3 3/4 lbs. yields 1 1/2 lbs. trimmed "steaks"), or substitute boneless beef country-style ribs, a cut from the chuck eye roll that's similar in flavor, though less marbled. Find kimchi in grocery stores' refrigerated foods section and at Asian markets.

Ingredients you will need

Country Style Ribs

Beef Short Ribs

Kimchi

Steak

Beef

Bone

Roll

Equipment

Ingredients

Servings:

680grams

boned beef short ribs* trimmed of silverskin and outer fat, 3/4 to 1 in. thick; or 4 boneless beef country-style ribs (1 1/2 lbs. total), trimmed 2Tbsps

canola oil 2Tbsps

chopped fresh ginger 3

garlic cloves 118milliliters

mirin 177milliliters

chopped onion 237milliliters

peeled, coarsely chopped Asian pear 118milliliters

sake 118milliliters

soy sauce 710milliliters

drained mild or spicy kimchi

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 Director's Merlot with a 5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.