sarah-in-charleston
Well-known member
preferably with a savory marinade. Any ideas?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
In search of a grilled beef boneless short ribs?
- Thread starter sarah-in-charleston
- Start date
Barbecue-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze from the latest Fine Cooking. A
different way to grill. The recipe calls for ribs with bone, but wouldn't boneless work?
The recipe is from A New Way to Grill: Barbecue-Braising by by Bruce Aidells
Barbecue-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze
These ribs are great served with rice noodles or steamed rice.
Serves four.
For the ribs:
1 Tbs. mild pure chile powder, such as ancho (or substitute hot Hungarian paprika)
1 tsp. five-spice powder
1 tsp. dark brown sugar
Kosher salt and freshly ground black pepper
4 lb. English-style beef short ribs
For the braising liquid and glaze:
2 Tbs. peanut oil
2 cups chopped yellow onion
1 Tbs. chopped garlic
2 tsp. minced fresh ginger
3 cups lower-salt chicken broth
1/4 cup plus 2 tsp. rice vinegar
3 Tbs. dark brown sugar
2 Tbs. Asian fish sauce
1 Tbs. soy sauce
1 whole star anise
For serving:
3 scallions, thinly sliced (1/4 cup)
Cilantro sprigs
Season:
In a small bowl, combine the chile powder, five-spice powder, brown sugar, 2 tsp. salt, and 1 tsp. pepper. Sprinkle generously all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight.
Sear:
Prepare a gas grill for direct grilling over medium-high heat. Grill the ribs until all sides are nicely browned, 1 to 2 minutes per side. Let cool briefly and then tie with a couple of loops of butcher’s twine.
Braise
Prepare the grill for indirect grilling. Set an 8-quart heavy-duty pot over medium heat and when hot, add the oil. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and stir for 1 minute more. Pour in the chicken broth, 1/4 cup of the vinegar, 1 Tbs. of the brown sugar, the fish sauce, and the soy sauce. Add the star anise, bring to a boil, and then remove from the heat.
Put the ribs in the pot and set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook for 30 minutes. Check the ribs and rearrange so they remain submerged in the simmering liquid. Check the ribs again after 30 minutes and move them around if necessary. After another 30 minutes, check the ribs for tenderness. They should be fork-tender but not falling apart. If they’re not tender enough, continue to cook, checking every 15 minutes. Remove the ribs from the pot and set aside.
Pour the liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat. Taste the liquid; if it’s too watery, return to the pot and boil over high heat until flavorful.
Glaze
Prepare the grill for direct grilling over medium-high heat. Pour 1 cup of the braising liquid into a small saucepan and stir in the remaining 2 Tbs. brown sugar and 2 tsp. rice vinegar. Over medium-high heat, reduce the liquid until it becomes syrupy, about 12 minutes—you’ll have about 1/3 cup.
Brush the glaze over one side of each short rib and grill glazed side down until the glaze begins to bubble and lightly darken, 2 to 3 minutes. Brush another surface with the glaze and turn the ribs. Continue to brush and glaze, turning frequently, until all sides are nicely glazed. Transfer the ribs to a warm platter, drizzle with the remaining braising liquid, and garnish with the scallions and cilantro.
Make Ahead Tips
You can make this dish through the braising step the day before serving. Just cool and wrap the meat and braising liquid separately. Refrigerate overnight and glaze the next day. To spread out the work even more, you can season the meat the day before you braise.
Variations
To use a charcoal grill: First build a medium-high fire for searing: Ignite about 5 quarts of charcoal (80 to 100 briquettes), using either a chimney starter or an electric starter. When the charcoal is burning well, spread it out over the surface of the charcoal grate and put the cooking grate in place. Let the charcoal burn down until it's coated with gray ash. To test the temperature, hold your hand about two inches above the cooking grate; when you can hold your hand there for 2 to 3 seconds (a medium-high fire), you're ready to sear the short ribs.
After searing, divide the coals evenly, banking them against two sides of the grill (use long-handled tongs to move the coals). Put the cooking grate in place; if your cooking grate has hinged sections, position them over the charcoal. Place an oven thermometer on the grate over the cooler area, close the lid, and let the coals burn until the thermometer reads about 350ºF. When ready, place the pot over the cool zone and braise as directed above. Check the thermometer every 20 minutes, replenishing the charcoal as necessary to keep the temperature between 325ºF and 375ºF. If the coals are still burning well, you can simply add a handful of unlit coals on top. Otherwise, you'll need to add lit coals.
To glaze the ribs, rebuild a medium-high fire as you did for the searing step, and cook as directed in the recipe.
http://www.finecooking.com/recipes/barbecue-braised-vietnamese-short-ribs-vinegar-glaze.aspx
different way to grill. The recipe calls for ribs with bone, but wouldn't boneless work?
The recipe is from A New Way to Grill: Barbecue-Braising by by Bruce Aidells
Barbecue-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze
These ribs are great served with rice noodles or steamed rice.
Serves four.
For the ribs:
1 Tbs. mild pure chile powder, such as ancho (or substitute hot Hungarian paprika)
1 tsp. five-spice powder
1 tsp. dark brown sugar
Kosher salt and freshly ground black pepper
4 lb. English-style beef short ribs
For the braising liquid and glaze:
2 Tbs. peanut oil
2 cups chopped yellow onion
1 Tbs. chopped garlic
2 tsp. minced fresh ginger
3 cups lower-salt chicken broth
1/4 cup plus 2 tsp. rice vinegar
3 Tbs. dark brown sugar
2 Tbs. Asian fish sauce
1 Tbs. soy sauce
1 whole star anise
For serving:
3 scallions, thinly sliced (1/4 cup)
Cilantro sprigs
Season:
In a small bowl, combine the chile powder, five-spice powder, brown sugar, 2 tsp. salt, and 1 tsp. pepper. Sprinkle generously all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight.
Sear:
Prepare a gas grill for direct grilling over medium-high heat. Grill the ribs until all sides are nicely browned, 1 to 2 minutes per side. Let cool briefly and then tie with a couple of loops of butcher’s twine.
Braise
Prepare the grill for indirect grilling. Set an 8-quart heavy-duty pot over medium heat and when hot, add the oil. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and stir for 1 minute more. Pour in the chicken broth, 1/4 cup of the vinegar, 1 Tbs. of the brown sugar, the fish sauce, and the soy sauce. Add the star anise, bring to a boil, and then remove from the heat.
Put the ribs in the pot and set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook for 30 minutes. Check the ribs and rearrange so they remain submerged in the simmering liquid. Check the ribs again after 30 minutes and move them around if necessary. After another 30 minutes, check the ribs for tenderness. They should be fork-tender but not falling apart. If they’re not tender enough, continue to cook, checking every 15 minutes. Remove the ribs from the pot and set aside.
Pour the liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat. Taste the liquid; if it’s too watery, return to the pot and boil over high heat until flavorful.
Glaze
Prepare the grill for direct grilling over medium-high heat. Pour 1 cup of the braising liquid into a small saucepan and stir in the remaining 2 Tbs. brown sugar and 2 tsp. rice vinegar. Over medium-high heat, reduce the liquid until it becomes syrupy, about 12 minutes—you’ll have about 1/3 cup.
Brush the glaze over one side of each short rib and grill glazed side down until the glaze begins to bubble and lightly darken, 2 to 3 minutes. Brush another surface with the glaze and turn the ribs. Continue to brush and glaze, turning frequently, until all sides are nicely glazed. Transfer the ribs to a warm platter, drizzle with the remaining braising liquid, and garnish with the scallions and cilantro.
Make Ahead Tips
You can make this dish through the braising step the day before serving. Just cool and wrap the meat and braising liquid separately. Refrigerate overnight and glaze the next day. To spread out the work even more, you can season the meat the day before you braise.
Variations
To use a charcoal grill: First build a medium-high fire for searing: Ignite about 5 quarts of charcoal (80 to 100 briquettes), using either a chimney starter or an electric starter. When the charcoal is burning well, spread it out over the surface of the charcoal grate and put the cooking grate in place. Let the charcoal burn down until it's coated with gray ash. To test the temperature, hold your hand about two inches above the cooking grate; when you can hold your hand there for 2 to 3 seconds (a medium-high fire), you're ready to sear the short ribs.
After searing, divide the coals evenly, banking them against two sides of the grill (use long-handled tongs to move the coals). Put the cooking grate in place; if your cooking grate has hinged sections, position them over the charcoal. Place an oven thermometer on the grate over the cooler area, close the lid, and let the coals burn until the thermometer reads about 350ºF. When ready, place the pot over the cool zone and braise as directed above. Check the thermometer every 20 minutes, replenishing the charcoal as necessary to keep the temperature between 325ºF and 375ºF. If the coals are still burning well, you can simply add a handful of unlit coals on top. Otherwise, you'll need to add lit coals.
To glaze the ribs, rebuild a medium-high fire as you did for the searing step, and cook as directed in the recipe.
http://www.finecooking.com/recipes/barbecue-braised-vietnamese-short-ribs-vinegar-glaze.aspx
Rec: Korean-style Grilled Beef Short Ribs and Scallions
Korean-style Grilled Beef Short Ribs and Scallions
six 1 1/2- to 2-inch-thick beef short ribs, trimmed of excess fat on the meat side (I used flanken cut, see note below)
5 garlic cloves, forced through a garlic press or minced
1/2 cup soy sauce
3 tablespoons Oriental sesame oil
2 teaspoons minced fresh gingerroot
3 tablespoons sugar
2 teaspoons distilled white vinegar (I used rice vinegar)
2 teaspoons sesame seeds
1 teaspoon freshly ground black pepper
18 scallions, trimmed
Cut through the meaty side of each short rib to the bone at 1/2-inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic, the soy sauce, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper and coat each rib thoroughly with the marinade, transferring the ribs as they are coated to a large resealable plastic bag. Add the scallions and any remaining marinade to the bag, seal the bag, and let the mixture marinate, chilled, turning the bag occasionally, overnight.
Grill the ribs, the marinade discarded, meaty side down, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes, turn them, and grill them for 6 minutes more for medium-rare meat. Grill the scallions, turning them occasionally, for 4 minutes, or until they are just browned. Serves 6.
Source: 8/92 Gourmet
Pat's notes: I used short ribs cut ‘flanken' style...very thinly cut. There's no need to score them as per the recipe since they're not as thick. They were tender and flavorful. And since the flanken-cut ribs are much thinner they don't require as much time to cook. I just grilled them until they are nice and browned around the edges and look done. Made again....these are delicious and only needed about an hour of marinating. Flash grill them, used the flanken cut again and they don’t take long to cook. Great served with Sesame Rice.
http://www.epicurious.com/recipes/food/views/Korean-Style-Grilled-Beef-Short-Ribs-and-Scallions-12552
Korean-style Grilled Beef Short Ribs and Scallions
six 1 1/2- to 2-inch-thick beef short ribs, trimmed of excess fat on the meat side (I used flanken cut, see note below)
5 garlic cloves, forced through a garlic press or minced
1/2 cup soy sauce
3 tablespoons Oriental sesame oil
2 teaspoons minced fresh gingerroot
3 tablespoons sugar
2 teaspoons distilled white vinegar (I used rice vinegar)
2 teaspoons sesame seeds
1 teaspoon freshly ground black pepper
18 scallions, trimmed
Cut through the meaty side of each short rib to the bone at 1/2-inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic, the soy sauce, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper and coat each rib thoroughly with the marinade, transferring the ribs as they are coated to a large resealable plastic bag. Add the scallions and any remaining marinade to the bag, seal the bag, and let the mixture marinate, chilled, turning the bag occasionally, overnight.
Grill the ribs, the marinade discarded, meaty side down, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes, turn them, and grill them for 6 minutes more for medium-rare meat. Grill the scallions, turning them occasionally, for 4 minutes, or until they are just browned. Serves 6.
Source: 8/92 Gourmet
Pat's notes: I used short ribs cut ‘flanken' style...very thinly cut. There's no need to score them as per the recipe since they're not as thick. They were tender and flavorful. And since the flanken-cut ribs are much thinner they don't require as much time to cook. I just grilled them until they are nice and browned around the edges and look done. Made again....these are delicious and only needed about an hour of marinating. Flash grill them, used the flanken cut again and they don’t take long to cook. Great served with Sesame Rice.
http://www.epicurious.com/recipes/food/views/Korean-Style-Grilled-Beef-Short-Ribs-and-Scallions-12552
Next time I want to try these Grilled Korean-Style Short Ribs.
http://www.epicurious.com/recipes/food/views/Grilled-Korean-Style-Short-Ribs-106843
http://www.epicurious.com/recipes/food/views/Grilled-Korean-Style-Short-Ribs-106843
and these Sweet Soy-Grilled Short Ribs.
http://www.epicurious.com/recipes/food/views/Sweet-Soy-Grilled-Short-Ribs-235200
http://www.epicurious.com/recipes/food/views/Sweet-Soy-Grilled-Short-Ribs-235200