Grilled Korean Bbq Beef Short Ribs Food

GRILLED BBQ SHORT RIBS WITH DRY RUB

Steps:

• Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
• Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
• Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
• Serve with additional barbecue sauce as desired.

GRILLED KOREAN-STYLE BEEF SHORT RIBS

Steps:

• Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
• Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
• Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

GALBI - KOREAN BBQ MARINATED BEEF SHORT RIBS

Steps:

• Make Marinade: Whisk Marinade ingredients in a bowl.
• Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.

GRILLED SHORT RIBS

Steps:

• Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
• Prepare grill to medium high heat.
• Brush grill with oil.
• Grill ribs until cooked through (5 minutes per side).
• Remove meat from bones.
• Wrap meat in lettuce leavs with a small amount of miso and sticky rice.

KALBI (KOREAN BBQ SHORT RIBS)

Steps:

• In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
• Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

GRILLED KOREAN BBQ BEEF SHORT RIBS

Steps:

• Make the marinade: Combine the soy sauce, cola, brown sugar, garlic, pear and sesame oil in a large bowl. Stir together with a whisk or fork until the sugar is dissolved and the garlic is distributed evenly.
• Marinate the short ribs: Add the short ribs to the marinade and massage it into the beef. Cover and let marinate in the refrigerator for 1 to 4 hours.
• Heat a grill pan or grill over high heat for at least 5 minutes. Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the beef from sticking.) Working in batches, pat any excess marinade off the short ribs and grill in a single layer for 4 minutes per side, or to your desired doneness. Remove from the grill and garnish with the scallions and sesame seeds.

KOREAN BBQ SHORT RIBS (GAL-BI)

Steps:

• Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
• Preheat an outdoor grill for medium-high heat.
• Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

GRILLED BBQ SHORT RIBS

Steps:

• Season the short ribs with 1 teaspoon each of the salt and black pepper. Heat the oil in a pressure cooker over medium-high heat. When hot, add the short ribs and sear on all sides, 4 to 6 minutes. Remove from the pressure cooker and reserve.
• Lower the heat to medium, add the onions, carrots, celery, garlic, sage and thyme and cook until lightly caramelized, 6 to 8 minutes. There should be a fond-- tasty bits from searing the ribs--on the bottom of the pan. Add the red wine and chicken stock and, using a wooden spoon, scrape the bottom of the pressure cooker to get the fond into the sauce. Let the wine reduce for 6 minutes. Add the short ribs back to the pressure cooker and stir well. Add the pressure cooker lid, line up the arrows and, following the manufacturer's instructions, keep over medium heat while the cooker pressurizes. Cook over medium heat until the ribs are tender and almost falling off the bone, 45 minutes. Remove the pressure cooker from the heat and carefully release the steam through the pressure valve on the lid, following the manufacturer's instructions. Transfer the ribs to a plate. Reserve to the side.
• Strain the cooking liquid from the pressure cooker into a small saucepan and cook over medium-high heat until reduced by half, about 15 minutes.
• Meanwhile, in a separate saute pan, combine the red wine vinegar, barbecue sauce, brown sugar, hot sauce, red pepper flakes, remaining teaspoons each of salt and black pepper and whisk together well. Bring the sauce to a simmer. Add 1 cup of the reduced cooking liquid to the barbecue sauce mixture and cook until thickened, another 5 minutes.
• Prepare a grill for medium-high heat. Place the short ribs on the grill, baste with the barbecue sauce, and cook until they have started to caramelize, 2 to 3 minutes. Baste the short ribs with the sauce, flip the ribs, and cook until the other sides start to caramelize, 2 to 3 minutes more. Remove the short ribs to a cutting board and allow to rest 5 minutes.
• Serve the BBQ short ribs over a bed of Roasted Red Pepper Polenta; drizzle with more barbecue sauce and garnish with sliced scallions, if using. Serve immediately.
• To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow them to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
• In a heavy bottom medium pot, bring 8 cups water, salt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta, stirring every few minutes and scraping the bottom of the pan to prevent from sticking for 35 to 40 minutes. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)

Steps:

• Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
• Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

BBQ BEEF SHORT RIBS

Steps:

• Rinse the ribs with cool water and pat dry. Use a sharp trimming or boning knife to remove any loose pieces of meat or fat. Trim down any uneven portions of fat. Lastly, use a butter knife and paper towel to remove the thick membrane from the underside of the ribs.
• Apply a light coat of olive oil or hot sauce to the ribs to help the dry rub stick. Sprinkle your favorite beef rub evenly to all sides of the ribs, and lightly pat it down to ensure it stays.
• Barbecue the ribs on indirect heat at 225-250 degrees for about 8 hours, or until an internal thermometer reads between 200-205. Remove ribs from smoker/grill and let rest for 20 minutes.
• Slice the ribs between each bone to create individual portions, and serve with your favorite sides.

KALBI (KOREAN BBQ SHORT RIBS)

Steps:

• Blend the marinade. Combine all ingredients, except for the beef ribs, green onions, and sesame seeds in a blender jar with a tight fitting lid. Blend on high until the marinade is totally smooth.
• Marinate the ribs. Place the sliced beef ribs, one at a time in a gallon zip top bag, pouring some of the marinade in between each rib as you place it in the bag. This will ensure that the ribs are evenly marinated. Place the bag in the fridge and marinate for at least 8 hours, or up to 24 hours, turning and massaging the bag halfway through the marinade time.
• Preheat the grill. Preheat your grill to high heat (around 450-500 degrees F). Charcoal is my favorite grill to use for this recipe, but it also works on a gas grill or a grill pan.
• Grill the short ribs. Slowly remove each short rib from the marinade, allowing excess marinade to drip away. Set each rib directly on the grill grates, without letting them overlap. Grill for 3-4 minutes per side, developing nice char marks on each side of the ribs. Use an internal thermometer to check for doneness and pull the ribs off of the grill when they reach 130 degrees F.
• Garnish and serve. Arrange the grilled ribs on your serving platter and sprinkle with the sesame seeds and sliced green onions. Serve immediately and enjoy!

BBQ SHORT RIBS KOREAN STYLE

Steps:

• Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes, stir until thoroughly combined.
• Put the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours.
• Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer.
• Remove to a platter and sprinkle with sesame seeds and green onions. Enjoy! Good served with rice.

GRILLED KOREAN-STYLE SHORT RIBS

Steps:

• In a medium mixing bowl combine soy sauce, vinegar and oil. Whisk in honey, garlic, ginger and scallions. Place short ribs in a zipper-locking plastic bag. Add all but 1/4 cup of marinade, turning ribs to coat fully in the marinade; seal the plastic bag. Marinate overnight, or for a minimum of 10 hours.
• Preheat grill. Warm reserved marinade in small saucepan. Remove short ribs from marinade, discarding leftover liquid. In batches, sear short ribs in a single layer (as you would with bacon) 1 to 2 minutes per side until slightly charred, basting with reserved marinade. Transfer to a serving platter, rest 5 minutes and sprinkle with sea salt and optional garnishes.