Grilled Chile Lemongrass Short Ribs With Pickled Daikon Recipes

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GRILLED CHILE-LEMONGRASS SHORT RIBS WITH PICKLED DAIKON RECIPE



Grilled Chile-Lemongrass Short Ribs with Pickled Daikon Recipe image

If you've ever had kalbi at a Korean barbecue restaurant, you've had grilled flanken-style short ribs. Look for them prepackaged in the meat case, or ask your butcher. This concentrated, aromatic, spicy-sweet chile paste seasons the ribs robustly in as little as 15 minutes.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 11

4 red Fresno or 3 serrano chiles, halved, seeds removed
3 lemongrass stalks, bottom third only, tough outer layers removed, coarsely chopped
1 (3") piece ginger, peeled, thinly sliced
3 garlic cloves, smashed
1 Tbsp. light brown sugar
1 tsp. toasted sesame oil
1/4 cup vegetable oil, plus more for grill
5 Tbsp. seasoned rice vinegar, divided
3 lb. 1/4"-1/2"-thick crosscut bone-in beef short ribs (flanken style)
Kosher salt
6 oz. daikon, peeled, halved lengthwise, thinly sliced crosswise

Steps:

  • Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth. Place ribs in a glass baking dish; season generously with salt on both sides. Pour chile paste over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
  • Prepare a grill for high heat; oil grate. Remove ribs from dish and grill until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter and let rest 5 minutes.
  • While the ribs are resting, combine daikon, a pinch of salt, and remaining 2 Tbsp. vinegar in a medium bowl and toss, massaging with your hands until slightly softened.
  • To serve, scatter daikon over ribs, leaving any liquid in bowl.

ASIAN GRILLED SHORT RIBS



Asian Grilled Short Ribs image

Make and share this Asian Grilled Short Ribs recipe from Food.com.

Provided by Rita1652

Categories     Fruit

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 lbs short rib of beef
1/3 cup brown sugar
1/4 cup toasted and ground peanuts
1/4 cup sesame seeds
1/4 cup sesame oil
3/4 cup soy sauce
3 cloves garlic, minced
2 teaspoons cayenne pepper, flakes
3 scallions, finely sliced
1 tablespoon grated fresh ginger
3 tablespoons flour

Steps:

  • Slice into meat (not through) about every 1/2 inch.
  • Rub in brown sugar and marinate for 1 hour at room temperature.
  • In a bowl mix together rest of ingredients.
  • Spread mixture onto ribs and refrigerate for 1 hour more.
  • Place ribs on a hot grill for 5 minutes per side.
  • Let rest for 10 minutes and serve with rice.

Nutrition Facts : Calories 2117.5, Fat 187.2, SaturatedFat 74.7, Cholesterol 344.7, Sodium 3251.2, Carbohydrate 31.2, Fiber 3, Sugar 19.4, Protein 76

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  • Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth. Place ribs in a glass baking dish; season generously with salt on both sides. Pour chile paste over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
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