Kalbi Marinated Short Ribs
Peter Beckwermert
- Serves
- ~6
- Prep Time
- 8 Hours
- Cook Time
- 10 Minutes
Ingredients
- 5 pound flanken cut short ribs
- For the kalbi marinade
- 2 orange juice, fresh squeezed (4-5 oranges)
- 1 cup neutral oil
- 1/2 cup sesame oil
- 1 cup mirin
- 1 1/2 cup soy sauce
- 1/4 cup gochujang paste
- 1 cup sugar
- 1 mango, peeled and halved
- 1 bunch scallions
- 1 onion, quartered
- 2 heads garlic
- habanero pepper
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Directions
- Step 1
Add the dry ingredients for the marinade into a blender before adding the wet ingredients. Blend until well combined.
- Step 2
Layer the short ribs on a tray or in a bag, combine with the marinade so all the meat is well-covered, and marinate in the fridge overnight.
- Step 3
Let’s get to the hot part: the grill. The approach for these is high heat and fast. Turn the gas on the grill to medium high, clean and grease the grates, and let the grill preheat to about 450°F.
- Step 4
Once sizzling hot, lay down the marinated short ribs. Cook 2-3 minutes per side. You are looking for nice caramelization. The fat from this cut of beef, the sugar in the marinade, and high heat produce a deep, heavenly flavor that you simply have to experience to understand.
- Step 5
Cut the meat off the bones and serve however you’d like. My favorite home for these short ribs is a nice flour tortilla as a taco, but you can stand next to the grill and go at these with your bare hands just the same. The applications are truly endless. Enjoy!