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Kalbi BBQ Beef Ribs with Charred Summer Vegetables

Featured by Testarossa Winery in the Pinot Noir Wine Club.
Kalbi BBQ Beef Ribs with Charred Summer Vegetables

Description

Pair these BBQ ribs with your favorite Pinot Noir from your latest Wine Club subscription!

Yield: 4-6
Prep Time: 70 Minutes
Cook Time: 20 Minutes

Ingredients

The Ribs:
• 12 pieces Flanken cut Short ribs – may see this as korean short ribs/bbq or LA Kalbi.
• Get the unmarinated ones; if not available you can substitute skirt steak, flap meat (aka bavette), hanger steaks or flat irons

The Vegetable:
• 1 Bunch Green Onion/Scallions, cut into thirds
• 3-4 Mixed sweet peppers, cut into large 2 inch wide strips
• get a variety of fresh non-spicy peppers; think anaheim/cubanelle, padrons, jimmy nardellos, bell peppers, etc
• 2 ea Avocados, quartered, skin removed
• choose a slightly firmer avocado then one that is perfectly ripe
• 3-4 mixed summer squash, cut into large chunks/strips
• Think zucchini, sunburst, pattypan etc

Chef Note: you can use whatever seasonal vegetables you like!

For the Marinade:
• 6 ea Garlic Cloves or ¼ Cup of Pre-crushed/minced garlic
• 1oz Fresh Ginger
• 4 stalks Green onion, cut into quarters
• 1 ea Asian Pear, cored, cut into several chunks – substitute Bosc Pears or 1 Cup Pear Juice or an Apple or 1 Cup Apple Juice
• 1 lbs Roasted Tomatillos or about 1 Cup of a Roasted Tomatillo based Salsa
• 1 Cup Soy Sauce
• ½ Cup Fish Sauce or Worcestershire
• 1 C Toasted Sesame Oil
• 1 C Rice Vinegar
• other vinegars you can use include white wine vinegar, apple cider vinegar or sherry vinegar

Chef Note: Alternatively from making fresh, there are many great store bought Korean BBQ Marinades that would work perfectly. Look for one that is not thick like BBQ sauce but thin and liquidy. In the grocery store there is a brand called DOROT that sells pre-crushed ginger in the freezer aisle that come as little cubes, if you get this use 5 cubes for the recipe. If you must, ground ginger is ok, use 1 Tbsp for this recipe.

Instructions

First make the marinade
1. Combine all garlic, ginger and green onion in your food processor and blend on high until well combined
2. Next add the pear and tomatillos, and blend till smooth
3. Add in the rest of the ingredients and blend until thoroughly combined
4. Set aside about 1 cup of marinade to serve as a dipping sauce for later

Marinate the meat and veggies
1. Combine the meat with the marinade, making sure to reserve at least 1 cup of marinade for the vegetables
2. Mix and Rub the meat with marinade and then set aside covered for a minimum of 1 hour at room temp. For best results marinate overnight refrigerated
3. In a separate container, combine the vegetables with reserved marinade and mix well

Get grilling!
1. Preheat your grill to the highest temp. The meat is thin and needs hot enough temps to achieve optimal crispy charred edges while still maintaining a nice medium internal temperature
2. Drain the marinade from the meat and vegetables but do not pat them dry.
3. Making sure to have cleaned your grill well rub your grill with a little oil either with a halved onion, from a spray (ie pam, etc) or an oiled paper towel. Careful of any flare ups!
4. Gently lay the flanken cut short ribs across the white hot grates of your grill so they lay flat. You should hear an immediate and loud sizzle
5. Next lay the vegetables down
6. Keep the lid of your grill open, we don’t want to create an oven like environment or we run the risk of over cooking the meat
7. After about 2-3 minutes, flip the meat and vegetables to their other side. You should see a nice char to the edges of the meat and solid black grill lines
8. Cook for another 2-3 minutes or to your desired doneness. Korean style short ribs are best served medium or about 130-135°F.

These will have chew to them! They are not meant to be totally soft. However the quality of meat you purchase will have varied outcomes to the tenderness of the meat. For example If you get wagyu it will be more tender than USDA Choice. Please note that food safety regulations state that beef and vegetables should be cooked to 145°F to avoid food-borne illness.

Plate and serve!!
1. First layer around your chard vegetables so as to leave an empty space in the middle
2. Pile up the meat in the center
3. Serve with lime wedges, dishes of the reserved marinade for dipping, and a hot sauce of your choice, I find sriracha is a great accompaniment. Don’t be afraid to pick these up with your fingers!

Enjoy!

Recipe provided by Chef de Cuisine, Nadiv Geiger, Testarossa Winery



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