Grilled Beef Short Ribs with Thai Peanut Sauce

 

      We have come to love beef flanken ribs or beef short ribs as they are sometimes called.  So versatile in so many dishes, it is extremely tasty.  Rich beef taste and tender meat.  They can be hard to find sometimes so we always stock up during our winters in South Central Texas.  We have several recipes that we love.  Be sure to check out another of our favorites: richhilts.blogspot.com/search?q=beef+short+rib+lasagna They seem to lend themselves very nicely to oriental flair and so is this recipe.  You can prepare the ribs two different ways, either grilling them and adding the Thai Peanut Sauce or Grilling the ribs, place them on a kabob skewer Sate' for dipping the same sauce.

3 lbs beef flanken short ribs

1/2 cup rub of choice

1 tsp grated ginger 

1 garlic cloves minced 

½ cup creamy peanut butter

2 tablespoons reduced-sodium soy sauce

1 tablespoon lime juice or lemon juice

1 teaspoon light brown sugar

¼ teaspoon crushed red pepper flakes

1/3 cup water

      Add everything in the blender or mix very well until smooth.  Liberally rub ribs with choice of rub and set aside for 15 minutes.  Grill ribs over hot coals.  Serve with peanut sauce for dipping/drizzling.  

HONEY BUTTER CORN RECIPE

2 tablespoons butter (salted preferred)

2 tablespoons honey

1 bag (16 oz) frozen corn

2 ounces cream cheese, cut into chunks

1/4 teaspoon salt

1/4 teaspoon black pepper 

      In a skillet over medium-high heat, melt the butter and honey.  Add the frozen corn and cook for 5-8 minutes, stirring occasionally, until the corn is cooked through.  Add cream cheese, salt, and pepper.  Stir together and cook for an additional 3-5 minutes, stirring occasionally. Serve immediately.  Barb and I were both pleasantly surprised at how much the Peanut Sauce complimented the ribs.  

“If Thailand is one of the best countries to eat in, in Chiang Mai, it’s a particularly good city to find yourself hungry.” 

Anthony Bourdain

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