I (Jay) have had the blessing of visiting many countries around the world to offer advice to local farmers on how to get better at what they do. One of my favorite trips was to South Korea where one evening after a long day in the fields we sat down at a "Gogigui" (or Korean BBQ) restaurant for some "Galbi" (for us marinated beef short ribs). This was my first experience with the cut, Korean style marinade and who doesn't love eating the beef right off the grill at your table! (Korean style BBQ often uses a small grill at the table to cook the meat.)
Here in the States we are more familiar with the "English Style" short ribs. Cut with the bone and left as thick pieces. They are mostly used in slow cooking recipes using a crock pot, oven or smoker.
"Asian" or "Korean Style" short ribs are cut across the bone and sliced thin, take a marinade very well and can be seared quickly on the grill, broiler or even pan fried.
For March 2016 we have cut a box of "Asia" style short ribs for you to try. Packs are 1.25lbs to 1.75lbs and contain 6 to 8 thin slices of ribs.
We know it is not grilling season everywhere but if you love this cut like we do, you will brave any weather to enjoy them!...or just cook 'em' inside.
Here is our favorite "Korean Style" marinade recipe. Enjoy! (Adapted from allrecipe.com)
1 cup Soy Sauce
¾ cup water
3 tablespoon white vinegar
1/3 cup brown sugar
2 tablespoons white sugar
1 tablespoons black pepper
1 tablespoon of Sesame oil
¼ cup minced garlic
½ large yellow onion
3 lbs (2 packs) of J&J Grassfed “Asian Style” Short Ribs
Combine ingredients in a non-metallic bowl and whisk until sugars are dissolved. Use bowl or plastic bag and submerge ribs in marinade. Marinate in fridge for minimum of 7 hours but we have done them for as long as 24. Take out and let ribs come to room temperate, sear over medium heat.