Subj : L.A. Style Beef Short Ribs
To   : All
From : Ben Collver
Date : Sun Jul 07 2024 13:02:30

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: L.A. Style Beef Short Ribs
 Categories: Beef, Korean
      Yield: 4 Servings

      2 lb L.A. Style beef short ribs
           -(1/8 to 1/4" thick
           -flanken-style short ribs)
      6 cl Garlic
    1/2 ts Ginger; peeled, minced
    1/2 md Onion
      1 md Asian pear; peeled, cored,
           -and cut into chunks -OR-
      2 sm Bosc pears; peeled, cored,
           -and cut into chunks
    1/4 c  Soy sauce
      2 tb Honey
    1/2 ts Freshly ground black pepper
      2 ts Toasted sesame oil
           Soybean Paste Dipping Sauce
           Cucumber and carrot sticks;
           -for serving

  Galbi means "ribs" in Korean, and when Americans talk about Korean
  barbecue, they are often thinking of L.A. Galbi, the dish served in
  so many Korean barbecue restaurants here.

  L.A. Galbi is made not with conventional short ribs but with ribs cut
  very thinly (1/8 to 1/4") across the bone. This style is sometimes
  called "flanken" and it is easy to recognize because each piece has 3
  or 4 visible bones. Because they are thin and flat, the ribs absorb
  marinade quickly and cook in minutes on the grill, making them a
  great choice for cookouts and picnics. Some say the cut was
  discovered by Korean immigrants at Mexican markets in southern
  California, who adapted it for use with a traditional Korean
  marinade. Others say that the dish originated with Korean immigrants
  in Hawaii, where these were called Maui ribs.

  Pears make the marinade special in 2 ways: Koreans love the subtle
  sweetness and flavor they give the meat, and pears contain enzymes
  that break down collagen in muscle tissue, tenderizing the ribs.

  Rinse the ribs under cold running water to remove blood and any bone
  fragments. Drain and pat dry.

  Combine the garlic, ginger, onion, pear, soy sauce, and honey in a
  food processor and process until smooth and creamy. Transfer to a
  large bowl.

  Add the short ribs and toss to coat well. Add the pepper and sesame
  oil. Toss well. Cover with plastic wrap and refrigerate for at least
  30 minutes, or as long as overnight.

  Add the short ribs and toss to coat well. Add the pepper and sesame
  oil. Toss well. Cover with plastic wrap and refrigerate for at least
  30 minutes, or as long as overnight.

  Build a charcoal fire or preheat a gas grill to high. Grill the ribs,
  turning them a few times, until cooked through, about 5 minutes.
  (Alternatively, you can cook the ribs in a large cast-iron grill pan
  or broil them, turning a few times, until done.)

  Wrap a piece of meat in a lettuce leaf, top with a small spoonful of
  dipping sauce, and enjoy, taking bites of the cucumber and carrot
  sticks in between.

  Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015

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