Beef short ribs are a tough but intensely flavourful cut of meat that generally require slow, moist cooking. Koreans are fond of a bit of chewiness in their meat dishes and have devised a cutting method that allows for quick grilling of marinated short ribs known as kalbi. However, our butchering methods are different, so here we offer the authentic flavour of Korean short ribs slow-cooked the Canadian way.
- Portion size 4 servings
Ingredients
Method
Place beef ribs in large shallow glass baking dish; pour Korean Marinade over top, turning to coat. Cover and marinate in refrigerator for 4 hours, turning occasionally. (Make-ahead: Refrigerate ribs for up to 48 hours.)
Reserving marinade, divide ribs between 2 large pieces of heavy-duty foil; drizzle marinade evenly over ribs. Loosely wrap foil over ribs and seal package tightly. Place packages on grill over medium-low heat; close lid and cook for about 1 hour or until meat is tender.
Reserving marinade, unwrap ribs and place directly on greased grill over medium-high heat; cook ribs, turning and basting frequently with marinade, for 10 to 15 minutes or until crisp.
Nutritional facts <b>Per serving:</b> about
- Sodium 4213 mg
- Protein 39 g
- Calories 655.0
- Total fat 38 g
- Cholesterol 105 mg
- Saturated fat 16 g
- Total carbohydrate 36 g
%RDI
- Iron 33.0
- Folate 10.0
- Calcium 5.0
- Vitamin C 3.0
