Korean Style Short Ribs

Korean 'kalbi' sytle ribs are one my favorite ways to prepare beef short ribs. These are cut differently than your traditional short rib - Flanken cut is done across the bone vertically in roughly 1/3" thick strips. This is a super easy meal that requires jsut a little bit of prep - The actual cooking takes virtually no time at all. These pictures can be increased in size by just clicking on them - amazing!

We are using the short ribs we received with this years beef share. We went with a grass fed and finished fella, and so far everything we've had has been excellent. I was pleased when viewing the ribs. They had great color, and just the right amount of marbling.

 

Into the marinade they go, which is a simple teriyaki based sauce - We of course added *a lot* of garlic. I think these ribs really benefit from a good garlic sqa treatment. They soak overnight in the mysterious elixir . The next morning we massaged the bag to move the ribs around and to mix up the marinade - 

Time to make fire... For these guys, I like an extra hot fire to sear the meat.

After the evening in the fridge - There is a lot of flavor going on in that bowl. Garlic, green onions, a touch of ginger - along with ample sugars and sodium from the teriyaki.I'm thinking good things are going to be happening real soon -

But first, while I'm getting things together outside, Doris is busily construction pot stickers. These are tasty little bombs of pork, cabbage, carrot, cilantro &  ginger and spicies. We mixed up a broth of water, fish juice and soy, and brought it to  just under a boil. Just let them bob in the broth for about 8 minutes. Doris then finished them in a frying pan to crisp the bottoms.Alternatively , they can be served in the broth.

On they go - about 2-3 minutes a side - thats it. 

 

 there you have it - plated and ready to chow down. Enjoy!