What's a good recipe for short ribs, beef short ribs that is. If you've ever seen short ribs, or tried to eat short ribs, it's kind of chewy, unless the ribs are cut across forming a piece of meat about 1/4 inch thick with 3 short rib bones, or Korean Style Kabli cuts. If it's cut with one bone a few inches long the meat can be chewy and depending on the grade of beef, rather tough.
Short ribs should be slow cooked if it is long cut, this will keep it tender and moist, I have found that even a grade such as select can be nice and soft if done right. Prime, Choice grades need not be in the equation for a short rib dishes, I'd say buy Prime or Choice for the sirloins, or rib eyes, or the strip steaks, any time you get to a slow cooking type of cut like Chuck or shorts, a select supermarket chain grade should suffice.
Where does the short rib come from you may ask? First of all there are two sections that you may find short ribs, one is from the chuck or shoulder portion and is usually rectangular, with meat, fat, bone and lots of connective tissues. The second is from the short plate or the underside of the chest, usually ribs 6-10, and like the chuck has lots of connective tissues lending it to a tough or chewy cut. Again let me reiterrate, slow cooking is key to a nice short rib. But if it is cut thin such as a Kalbi cut, it should be slighty chewy, but softer.
Photo: http://www.recipetips.com/
Kalbi style short ribs (beef)
I've written a few recipes for these cuts before, but I'll do a different take on these cuts, I'll do an Italian influenced BBQ short ribs using these Kalbi cuts.
Take about 5 lbs. of these ribs.
3 cups of low sodium tomatoe sauce
1 small can of tomato paste
8 cloves of garlic minced
5 basil leaves
1 tsp. dried oregano
1 tbsp. honey
1 cup olive oil
1 tsp. dried parsley
1 tsp. fresh black pepper
1 tsp. salt
1. Mix all of the ingredients in a mixing bowl really well
2. Add the short ribs to the marinade, and let it soak overnight in the fridge
3. Heat up a gas or charcoal grill medium high heat
4. Bring the ribs to room temperature for about 30 minutes.
5. Grill each rib for about 4 minutes each side, or longer. Season with salt and pepper to taste
Short ribs should be slow cooked if it is long cut, this will keep it tender and moist, I have found that even a grade such as select can be nice and soft if done right. Prime, Choice grades need not be in the equation for a short rib dishes, I'd say buy Prime or Choice for the sirloins, or rib eyes, or the strip steaks, any time you get to a slow cooking type of cut like Chuck or shorts, a select supermarket chain grade should suffice.
Where does the short rib come from you may ask? First of all there are two sections that you may find short ribs, one is from the chuck or shoulder portion and is usually rectangular, with meat, fat, bone and lots of connective tissues. The second is from the short plate or the underside of the chest, usually ribs 6-10, and like the chuck has lots of connective tissues lending it to a tough or chewy cut. Again let me reiterrate, slow cooking is key to a nice short rib. But if it is cut thin such as a Kalbi cut, it should be slighty chewy, but softer.
Photo: http://www.recipetips.com/
Kalbi style short ribs (beef)
I've written a few recipes for these cuts before, but I'll do a different take on these cuts, I'll do an Italian influenced BBQ short ribs using these Kalbi cuts.
Take about 5 lbs. of these ribs.
3 cups of low sodium tomatoe sauce
1 small can of tomato paste
8 cloves of garlic minced
5 basil leaves
1 tsp. dried oregano
1 tbsp. honey
1 cup olive oil
1 tsp. dried parsley
1 tsp. fresh black pepper
1 tsp. salt
1. Mix all of the ingredients in a mixing bowl really well
2. Add the short ribs to the marinade, and let it soak overnight in the fridge
3. Heat up a gas or charcoal grill medium high heat
4. Bring the ribs to room temperature for about 30 minutes.
5. Grill each rib for about 4 minutes each side, or longer. Season with salt and pepper to taste
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