PapaBear
Well-known member
Guys! I'm trying to cut back on carbs over here! You ain't helping!
The Cooking Thread
- Thread starter peccary
- Start date
MichaelW
Well-known member
So I'm making Korean Short Ribs for Mothers Day tomorrow, starting the marinade this afternoon.
Here's my recipe (No I'm not Korean but my wife is a mother
.....and this Mothers Day meal is at the request of one of our spawn...)
I get the vacuum packs of thin sliced flanked style beef ribs at Costco. Rinse well and pat dry as there are usually bone shards.
5 pounds Korean style beef short ribs
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated (Can substitute a Kiwi, or better yet use 1/2 of each)
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced
Marinate for at least 24 hours in the fridge in Ziplocs.
Best grilled over hot coals but a gas grill can work in a pinch.
High heat, they don't take long, charred is best.
We serve it with white jasmine rice, lots of scallions garnishing both the rice and the ribs.
If you want the full experience, serve it with some spicy kimchee.
Any leftovers from dinner somehow usually disappear overnight by our resident nocturnal kitchen raiders.
Edit: I meant to add, I just throw everything (except the scallions) in a blender and make the marinade that way.
Here's my recipe (No I'm not Korean but my wife is a mother
.....and this Mothers Day meal is at the request of one of our spawn...)I get the vacuum packs of thin sliced flanked style beef ribs at Costco. Rinse well and pat dry as there are usually bone shards.
5 pounds Korean style beef short ribs
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated (Can substitute a Kiwi, or better yet use 1/2 of each)
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced
Marinate for at least 24 hours in the fridge in Ziplocs.
Best grilled over hot coals but a gas grill can work in a pinch.
High heat, they don't take long, charred is best.
We serve it with white jasmine rice, lots of scallions garnishing both the rice and the ribs.
If you want the full experience, serve it with some spicy kimchee.
Any leftovers from dinner somehow usually disappear overnight by our resident nocturnal kitchen raiders.
Edit: I meant to add, I just throw everything (except the scallions) in a blender and make the marinade that way.
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peccary
Well-known member
I love short ribs but I've always done them in a braise for hours and don't think I've ever had them grilled. I'll have to break out the grill and give those a shot one of these days!
The first time I made them a few years back I took a couple of photos, but I basically just do the bon appetit recipe:
The first time I made them a few years back I took a couple of photos, but I basically just do the bon appetit recipe:
Mentaltossflycoon
Well-known member
That also looks legit. It's funny, I don't really read Bon Appétit or any other recipe/cooking publication but there's a handful of their recipes suggested by friends that I can't stop making, the smashed potatoes and brown butter cookies I have posted about being the most frequent.
Gonna have to go get some ribs now.
Gonna have to go get some ribs now.
MichaelW
Well-known member
That looks amazing!
Korean Short ribs are not what your normal short ribs are like. It's sliced thin and across the bones.
This is what "flanken cut" short ribs look like.
Mentaltossflycoon
Well-known member
You said something about "leftover ribs." I have no concept of this. What the fuck are "leftover ribs?" The amount of ribs cooked is always equal to the amount eaten... it's science. Only change is in how long I have to lay down afterwards.
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peccary
Well-known member
Ah! That makes much more sense. I remember that now from Korean BBQ. Definitely going to have to make it at home one of these days.
peccary
Well-known member
They have a lot of good recipes, I think. I usually kind of pick and choose from multiple recipes to put together what I want/have available. Making something the first time that's more involved I like to pick one to follow, though, and they are one of th first places I look.
The Bon Appetit recipe for the short ribs that I made is like 90% boeuf bourguignon anyways and so I've used it/something close to it for multiple different cuts of beef.
jimilee
Well-known member
Made this, turned out great.
tastesbetterfromscratch.com
Tres Leches Cake
The BEST authentic Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon.
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Got a friend coming down for the weekend and my neighbors agreed to sacrifice themselves for a BBQ diner.
Got the Ribs in the smoker around 11h30 this morning:
About 3h later, after stage 1, I just wrapped them up with a mixture of Scotch, Maple syrup and beef bouillon...
So now they are remoisturizing for 2h before getting my Bourbon/Guiness BBQ sauce for another 1h of smoke !!!
Got the Ribs in the smoker around 11h30 this morning:
About 3h later, after stage 1, I just wrapped them up with a mixture of Scotch, Maple syrup and beef bouillon...
So now they are remoisturizing for 2h before getting my Bourbon/Guiness BBQ sauce for another 1h of smoke !!!
PapaBear
Well-known member
Man that must be a hundred dollars worth of ribs at today's prices!
PapaBear
Well-known member
The ol' 3-2-1 with one bourbon, one scotch and one beer you say! Sounds interesting and yummy
blackhatboojum
Well-known member
Just bought a new smoker so I’m taking her for test drive. Using hickory wood chips, pork has a salt, pepper, and ginger dry rub. Instead of water I’m using some amber ale in the water pan.
Mentaltossflycoon
Well-known member
Sirloin on sale led to the making of way too much lomo saltado (Chinese inspired Peruvian beef and French fry stir fry) so today that got chopped up into a sammich. Garlic aioli on the top, ajar (balkan red pepper eggplant spread) on the bottom. So damn delicious.
PapaBear
Well-known member
Can't believe it's been May since anyone cooked up something to share! With this being Thanksgiving week in here in the USA, I just dropped my Turkey in a wet brine! Wednesday night I'll pull it out and let air dry in the fridge overnight, rub it down with some seasoned butter and drop it in the oilless fryer (char-broil big easy), so what are some of the other methods and preparations out there. I've tried dry brine, oven roasted, smoked and deep fried in peanut oil in years past
PapaBear
Well-known member
I love to cut baby back or St Louis Cut ribs into individuals and Char Siu (sp?) them on the grill, I've heard kiwi is very aggressive as a tenderizer, but those look scrumptious
Mentaltossflycoon
Well-known member
Here's what I've been cooking. Gluten free dressing dress rehearsal. I was asked to try again so I used a different brand of gf bread and got varying styles like bagels, rolls, and baguette. I think it's going to be much better this year. I didn't have any gravy or the other accouterments so I just threw a poached egg on it. Super good as a substitute, but I still miss the gravy.
PapaBear
Well-known member
My second mistake is gluten intolerant, don't miss trying to cook around that, but I always did cornbread dressing anyway, just made the cornbread with no flour
