Difference between revisions of "Kalbi Short Ribs"
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| − | This is a test | + | This is a test<br> |
← [[meats]]<br> | ← [[meats]]<br> | ||
| + | 2 pounds Korean style beef short ribs<br> | ||
| + | 1 shallot, chopped (about 1/2 cup)<br> | ||
| + | 1/4 cup finely chopped mushroom (button or baby Bella)<br> | ||
| + | 1 batch [[Pear Sauce]]<br> | ||
| + | Coconut oil<br> | ||
| + | Butter<br> | ||
| + | brown sugar (enough to lightly sprinkle on both sides of meat)<br> | ||
| + | 1/2 cup soy sauce (or coconut aminos)<br> | ||
| + | 1/2 cup apple juice<br> | ||
| + | 1/8 cup rice wine vinegar<br> | ||
| + | 1/8 cup plum wine or other sweet white wine, optional<br> | ||
| + | 1 tablespoons minced garlic<br> | ||
| + | 1 tablespoons dark sesame oil<br> | ||
| + | 1/4 tsp black pepper, (or to taste)<br> | ||
| + | 2 green onions, thinly sliced (optional)<br> | ||
| + | |||
| + | Lay out short ribs, sprinkle & rub with brown sugar, salt, and pepper. Let the meat rest while you create marinade. Saute shallot garlic and mushroom in butter and or coconut oil until browned. Combine the soy sauce, apple juice, vinegar, sesame oil, and wine in a bowl. Add to sauteed vegetables over medium heat until heated through. Next, add Pear Sauce and heat through. The marinade can be pureed at this point if desired. I left it chunky and that seemed fine, but when you take the meat out of the marinade you must be sure no solids are stuck to the meat. They can cause over-browning/burning.<br> | ||
| + | |||
| + | Toss ribs (gently so as not to pull meat off bones) in marinade and refrigerate for a minimum 4 hours. Grill as you would normally. Garnish cooked meat with green onions. | ||
Latest revision as of 19:43, 24 March 2017
This is a test
← meats
2 pounds Korean style beef short ribs
1 shallot, chopped (about 1/2 cup)
1/4 cup finely chopped mushroom (button or baby Bella)
1 batch Pear Sauce
Coconut oil
Butter
brown sugar (enough to lightly sprinkle on both sides of meat)
1/2 cup soy sauce (or coconut aminos)
1/2 cup apple juice
1/8 cup rice wine vinegar
1/8 cup plum wine or other sweet white wine, optional
1 tablespoons minced garlic
1 tablespoons dark sesame oil
1/4 tsp black pepper, (or to taste)
2 green onions, thinly sliced (optional)
Lay out short ribs, sprinkle & rub with brown sugar, salt, and pepper. Let the meat rest while you create marinade. Saute shallot garlic and mushroom in butter and or coconut oil until browned. Combine the soy sauce, apple juice, vinegar, sesame oil, and wine in a bowl. Add to sauteed vegetables over medium heat until heated through. Next, add Pear Sauce and heat through. The marinade can be pureed at this point if desired. I left it chunky and that seemed fine, but when you take the meat out of the marinade you must be sure no solids are stuck to the meat. They can cause over-browning/burning.
Toss ribs (gently so as not to pull meat off bones) in marinade and refrigerate for a minimum 4 hours. Grill as you would normally. Garnish cooked meat with green onions.
