Got Kalbi?

      This is the first of two Flanken Rib recipes this summer.  We were turned on to this particular recipe by our good friend, Buck Best and his lovely wife Yung in Oklahoma City.  I was eager to try this due to our love of flanken style ribs and let me tell you his wife can flat out cook. 

       As I said this recipe makes use of flanken style beef ribs, a recent discovery of ours last winter in Texas.  This is a smaller, bone in flat rib that is delicious and lends itself well to many different recipes, including this one.  This is an 'over the grill' recipe and I can think of none better than wood fired with cherry or maple.  

3 pounds of beef flanken style ribs

3/4 cup brown sugar, packed

3/4 cup soy sauce

1/2 cup water

1/2 small onion, peeled and finely grated

1 small ripe pear, peeled and finely grated

2 Tbsp dry white wine

2 Tbsp minced garlic

2 Tbsp dark sesame oil

1/4 tsp black pepper

2 green onions, thinly sliced

       Sprinkle brown sugar over beef and mix well to evenly coat.  Let sit at room temperature for 10 minutes while preparing marinade. 

      In a bowl, whisk the remaining ingredients, except sesame seeds and green onion.  Transfer beef into a large sealable freezer bag. Add marinade, press out excess air from bags, and seal.  Turn bag over several times to ensure beef is evenly coated.  Refrigerate for at least 4 hours but preferably overnight.

      Heat grill to medium-hot.  Drain excess marinade off beef.  Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side.  

       Garnish with thinly sliced green onions and sesame seeds.  Serve whole pieces as a main course or cut into smaller pieces.  Serve with choice of vegetables, egg roll, and either rice/orzo/taters.  Delicious.

"Is this so hard?  Bibimbap, Lumpia, and Kalbi, I love it all"

Anthony Bourdain

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