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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German Flanken Ribs w/Fig Jam

 

     I discovered Flanken Style ribs years ago when I made a Short Rib Lasagna dinner for my brother-in-law and kids who were putting a new roof on mom's house.  It was a a serious 'hit'.  Beef Flanken Rib Lasagna Since then, I made it again only recently and discovered this type of ribs are not easy to find, obviously a regional thing.  I found them here in South Texas during the winter.  I picked up enough for this recipe as well as to take north this spring.  These are a slimmer rib, crosscut rather than the usual parallel cut of ribs, resulting in a line of small riblet 'coin' bones extruding from the meat. They are still delicious; a rich beef flavor augmented by whatever you choose to season/flavor them with.  

      I love German Food, I have used figs on ribs on the grill once before, but once I found this recipe, I realized it was tailor made German.  You can make them in the oven, on the grill, or smoke them.  I chose the smoke.  No rub, over oak, and low heat, 200F for several hours till internal temps reach 195-205F.    

1 tsp black pepper

1 tsp paprika

1 Tbsp fresh chopped thyme

1-1/4 tsp kosher salt - divided

1 rack of beef flanken style ribs (usually 4-5)

1/2 cup chicken stock

1 bay leaf

3/4 cup fig jam or preserves

3 Tbsp canned tomato sauce

1 Tbsp apple cider vinegar

1/4 to 1/2 tsp ground chipotle or ancho pepper

 

      Mix well chicken stock, bay leaf, fig jam, tomato sauce, cider vinegar, and ancho or chipotle pepper.  Set aside. 

Ready to go into the pit

     Fire up wood pit and season ribs with pepper, paprika, thyme, and salt.  Place in pit for 2 hours to 2 ½ hours; until nearly done, pliable, but do not tear off.

Ribs @ 150; baste with fig sauce

Ribs glazed & done at 195F

      Coat ribs with the Fig BBQ mix and return. Return to wood pit or open grill and cook uncovered for an additional hour.  Serve with German Fried Taters, Potato Salad, Breaded Cauliflower, Three Bean Salad, Pickled Red Cabbage, or whatever you desire.  Barb loved these.

Plated with German Fried Taters and Pickled Red Cabbage

"Guten Appetite"

83.2 million Germans

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Beef Flanken Rib Lasagna

    

      I first discovered this recipe in a Bon Appetit Magazine Short Rib Lasagna Recipe | Bon Appétit while I was student teaching many years ago.  I was very intrigued and of course I stole the magazine from the Teacher's Lounge.  I didn't have a chance to try it until I played 'camp cook' at my mom's during her re-roofing in 2014.  My brother-in-law and his sons were so much more proficient and agile as they scaled mom's house to finish the job, they really didn't want me up there.  No offense taken.  As my part to this job, I became the chef for daily meals.  They worked hard for 3 days, and I fed them well.  I chose this one somewhere in there and they loved it. 

     

       This recipe is still very much lasagna, but with a beef flavor.  The beef short ribs (flanken) can be a bit tricky to find, but you can.  They are referred to as flanken or crosscut beef short ribs.  It is time consuming, but in the end, unbelievably delicious.  I found some beautiful flanken ribs at my favorite HEB store. This recipe is very work intensive, but in the end so well worth it.  It will take about 4:30 start to finish.  

5 fresh thyme sprigs

1 tablespoon chopped fresh thyme

2 fresh rosemary sprigs 

2 fresh parsley sprigs 

1 Turkish bay leaf

1/2-ounce dried porcini mushrooms 

1 cup boiling water 

4 pounds meaty beef short ribs

1 cup all-purpose flour 

4 tablespoons olive oil, divided

4 medium carrots, chopped

2 celery stalks, chopped

1 medium onion, chopped

2 tablespoons tomato paste  

2 cups dry red wine (such as Cabernet Sauvignon or Zinfandel) 

2 1/2 cups low-salt beef broth 

6 garlic cloves

5 tablespoons unsalted butter 

1/4 cup all-purpose flour 

3 cups whole milk 

1/2 teaspoon freshly grated nutmeg 

2 cups freshly grated Parmesan cheese 

lasagna sheet noodles, cooked

      Tie all herb sprigs and bay leaf in cheesecloth for bouquet garni, trim excess cheesecloth. Set bouquet garni aside.  Place mushrooms in heatproof bowl.  Add 1 cup boiling water; cover and let stand until mushrooms soften, about 20 minutes, then chop mushrooms.  Reserve mushroom soaking liquid. 

       Meanwhile, preheat oven to 325°F.  Sprinkle ribs with salt and pepper.  Place flour in medium bowl.  Dredge ribs in flour, shaking off excess; place on rimmed baking sheet. Reserve flour.  Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook ribs until browned on all sides, about 6 minutes per batch.  Return ribs to baking sheet. heat remaining 2 tablespoons oil in heavy large pot over medium heat.

Browning ribs

Simmering Mirepoix 

       Add carrots, celery, and onion; cook until softened, stirring often, about 10 minutes.  Stir in chopped mushrooms.  Sprinkle 1 tablespoon reserved flour over vegetables.  Add tomato paste; stir until tomato paste begins to brown on bottom of pot, about 1 minute.  Add wine and stir until almost all liquid is absorbed, scraping up any browned bits, about 1 minute.  Pour in reserved mushroom soaking liquid, leaving any sediment behind.  Bring to boil; reduce heat and simmer until reduced by about 1/3, stirring often, about 7 minutes.  Add beef broth, garlic, and bouquet garni.  Return to boil.  Return ribs to pot, arranging meat side down in single layer. 

 

Roasted Ribs trimmed of the bone

      Cover pot: place in oven and braise ribs until very tender, about 2 /1/4 to 2 1/2 hours.  Transfer ribs from pot to rimmed baking sheet to cool.  Discard bouquet garni.  Shred beef; discard bones.  This is pretty easy as the meat darned near falls off the bone.  Return meat to sauce.  Season sauce to taste with salt and pepper.  Stir in chopped thyme.  Cool slightly.

      

Simmering Bechamel Sauce

      For Bechamel Sauce use 1/2 teaspoon freshly grated nutmeg, 2 cups freshly grated Parmesan cheese, butter in heavy large saucepan over medium heat.  Add flour or corn starch; whisk until smooth.  Cook until light golden brown, whisking frequently, about 6 minutes.  Add milk; bring to boil, whisking constantly.  Return heat to low and stir.  Season béchamel to taste with salt and pepper.  Do not let this burn or score in the pan.  Cook lasagna noodles per directions.  Preheat oven to 375°F.  Butter or PAM baking dish.  Spoon 1 ladle meat sauce over bottom of dish; spread in thin layer. Sprinkle cheese over.  

Layering noodles, meat sauce, Bechamel, and Cheese

      

      Arrange lasagna noodles over to cover (noodles may overlap slightly).  Drizzle 1 cup béchamel over noodles, spreading in even layer; sprinkle cheese over.  Spread meat sauce over evenly.  Repeat with noodles, béchamel, cheese, and meat sauce till exhausted.  Cover with remaining noodles. Spread remaining béchamel over noodles. Sprinkle remaining cheese over, garnish with chives or parsley.  Bake lasagna uncovered until edges are bubbling and top is golden brown in spots, about 45 minutes.  Let rest 10 minutes.  This was so good we ate on it for 2 days and still froze some leftovers.  I dedicate this one to my nephew, Jamie Dikih. 

 

Out of the oven

Plated, only needing garlic bread and a salad

"Once again my life has been saved by the miracle of lasagna"

Garfield (Jim Davis) 

 

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In Vino Veritas!

 

            I am normally a beer drinker but will occasionally dabble into a bit of wine or good single malt Scotch.  I was stationed in Germany 40 years ago and developed a healthy respect for even more beer, but especially wine. White wine is sweeter and good anytime whereas red is supposed to be healthier.  I really enjoyed the selections of Riesling, Gewurtztraminer,  Spaetlese, Auslese and Baron Auslese.  These are all sweet white wines listed from lowest to sweetest.  The Rhine and Mosel River valleys produce some excellent varietals.   

     I still enjoy them from time to time since my return to America but have only in the past 20 years also adapted my tastes to some of the red wines.  I have also learned to develop a love of cooking with these wines as well. Since moving to NW Michigan I am reintroduced to another famous wine region.  To make a long story short, I have found the heartier reds such as Cabernet Sauvignon to be a bit bold for my taste.  Merlot is a decent wine with a lighter body yet some flavor to compliment several dishes.  I discovered Syrah on an airline trip and really enjoyed it.  Wente Vineyards makes a good one.  Red Wine || Wente Vineyards. Both Merlot and Syrah lend themselves well paired with meats such as beef, goat, and lamb as well as pasta. 

Red Wine Worcestershire Reduction on Rib Eye Steaks

     I have limited my white wine tastes to Savignon Blanc, Moscato, and Chardonnay in recent years.  Savignon Blanc and Moscato work well with cooking burning off the alcohol but leaving a nice mild sweetness.  Moscato with Bananas Foster is a must. 

Moscato Wine makes Bananas Foster a decadency you will love

     Chardonnay is my First Love of White Wine here in the states.  I love a nice buttery varietal with some of my favorites coming from:  Expert Craftsmanship, Extraordinary Wine | Columbia Crest Winery  Robert Mondavi Winery | Robert Mondavi Winery  KENDALL-JACKSON | Sonoma County and California Wines (kj.com) 

Seared Scallops with Pinot Grigio Risotto 

      There are, of course, several good wineries in our local area that feature these delicious wines.  

      My main focus in this chapter is my discovery of Pinot Noir.  I discovered this a year ago during our exile to Oklahoma waiting for our RV repairs.  We dined at one of our favorite steak restaurants, Cattlemen's Cafe in the Stockyards District in OKC.  Delicious food as always, but on this visit they recommended a pairing with Pinot Noir from Stoller Family Vineyards in Dayton, OR.  I loved it.  Early easy red flavor with a nice dry finish without the tart or heaviness.  This wine is highly versatile.

Stoller Dundee Hills, Willamette Valley, Oregon

      Pinot Noir does well in cooler climates and grows well in Argentina, Australia, and many European countries.  Australia and Spain produce the best of the grape, but the United States has increasingly become a major Pinot Noir producer as well.  Some of the best of these is grown in Oregon's Willamette Valley and California's Sonoma Country. 

Australia's best

      Two of my favorites include Stoller Dundee Hills Pinot Noir Welcome to Oregon's Stoller Family Estate Vineyard and Winery and Yellowtail (Australia) Pinot Noir yellow tail] wines - Great Australian wine (yellowtailwine.com).  Both are readily available throughout the U.S.  Both have nice fragrance, a subtle red berry, cherry taste, with a sweet spice after taste.  Yellow Tail has a smooth berry taste throughout, while Stoller has more of a drier finish.  They are available in the $15-$24 a bottle range, which is cheap as it is sometimes known as one of the world's most expensive wines.  I enjoy them both with beef, venison, pork, poultry and nearly pasta.  I loved the Yellow Tail recently with Venison Jaegar Schnitzel.  I am by no means a wine expert.  I have just learned over the years what I like and why.  At my age, even a bit of history is intriguing.  All of these pictures are recipes I have used these wines to create.    

Venison Orecchiette 

Beef Short Rib Lasagna

"God made Cabernet Sauvignon while the devil made Pinot Noir" 

Andre Tchelstcheff

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Andrew's (Mom's) Kitchen, Salem, Oregon

      One of my favorite parts of the blogging experience is to journal about the different cultures, dining, and meals we've experienced.  Tonight is no exception.  Back in 2011 when my sister Debby and her family came up to undertake the re-roofing of mom's house I played the role of 'camp cook'.  I am sure it is mostly because Jim and their sons didn't want my 'out of shape caboose' up on the roof, but they knew I loved to cook and I did enjoy the challenge.  They seemed to love the meals:  Chicken Enchiladas, Beef Short Rib Lasagna, Cranberry Chicken, etc.  It was fun.     

      This trip, my nephew threw down his own gauntlet.....or spatula if you will.  Andrew Dikih is the Brewmeister at Seven Brides Brewery in Silverton, OR www.sevenbridesbrewing.com/index.php
and I can tell you that his wares are 'top notch'.  When he heard I was visiting he insisted on the role of Chef for the evening.  In fact he has been rehearsing the meal for him mom already.  My shoes may be smelly, but they aren't that big.  Debby invited all her children and spouses to dinner as we so seldom get together. 



      Andrew prepared a meal 'sous vide' method, which is cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for much longer than normal cooking times.  He selected a very nice piece of beef roast.  Once seasoned, it is vacuum sealed and placed in the crockpot.  Only water is added to the nearly full level of the pot. 

 

      Once the initial water temperature is stabilized in the crockpot, a temperature controlled power box is placed inline with the crockpot power plug and the wall socket.  A temperature probe is inserted in the crockpot which monitors the temperature and then controls power to the crockpot as needed.  This was set at 132 degrees.  Andrew started the meal at approximately 7 p.m. the night before.  The idea here is to break down the collagen material within the beef over a long period of time, rendering the meat as tender as can be. 

     Unfortunately, Deb's two daughters were unable to attend.  Kristina and her husband have full lives living in Portland working and attending school.  Anya is living and working for Hurst Magazine Corporation in Los Angeles.  Deb and I sous cheff'd the rest of the meal till Andrew arrived Wednesday evening.  .  He finished up the roast by cutting it from the vacuum seal and searing it in a very hot skillet for several minutes before slicing. 

 

 





 

      When finished with searing and resting it was sliced as thinly as possible.  Andrew also served up a delicious Aus Jus to go with the meat.  The meat was still very pink inside, yet done to perfection, as was Andrew.   

      Our meal consisted of the roast, roasted squash, sweet taters, onions, and Brussels sprouts,  roasted creamy Yukon Gold taters, and salad.  We finished off the evening with some creamy vanilla ice cream over slices of Apple Blueberry Cobbler. 

 

      When served the roast looked very much like a great cut of Prime Rib......pink on the inside, yet firm and warm to the palate.  It was perfect with a side of Horseradish Sauce, delicious!  I could have easily fooled into believing this was perfectly tender Prime Rib.  The texture and flavor were unparalleled.  The entire meal was to die for.  It was certainly very comforting to sit around the table and visit with sister and nephews I hadn't seen in several years.



      Andrew has a degree in Computer Science from Oregon State University, yet works at his first love......brewing.  His love of culinary science has been only recently, but I have to say this young man has a bright future wherever he decides to plant his flag.  Up to 3 days ago I had never heard of Sous Vide, yet this was easily the best piece of beef I have eaten in many years.  Tonight, Andrew was the Master Chef.  I doff my hat to him!