Korean Boneless Short Ribs with Baby Bok Choy
Chef Erica grills up her delicious Boneless Miami Short Ribs with a Korean marinade. She will be cooking on a gas grill using Prairie Street's Kosher Boneless Korean/Miami Cut Short Ribs.
Ingredients
- 1 package Prairie Street Co's Beef Korean/Miami Cut Boneless Short Ribs
- 2 cups soy sauce
- 1 tablespoon sesame oil, divided
- 1 cup sugar
- 1 tablespoon rice vinegar
- 1 scallion, ½ inch cut on the bias
- 1 radish, thinly sliced
- 1 watermelon radish, thinly sliced
- 1 clove garlic, minced
- 1 ¼ cup grated ginger
- ¼ lb baby Bok choy
- ¼ cup chili paste
- 1 teaspoon sesame seeds
- ½ cup avocado or grape seed oil
- Freshly ground black pepper
- Kosher salt
Preparation
In a bowl make your marinade by combining soy sauce, 1 teaspoon of sesame oil, minced garlic, sugar, grated ginger, and ¼ teaspoon of chili paste. Thoroughly mix together your ingredients and pour over to coat the Boneless Miami Cut Short Ribs.
Marinade the meat for at least 20 minutes or as long as overnight in the refrigerator.
Cook
When you're ready to cook, heat up your grill. This is a fairly short cooking process since the boneless ribs cook like a steak. Once your grill is hot, cook each side over direct heat for about 4 to 5 minutes on each side.
Cook your Boneless Miami Cut Short Ribs to an internal temp of 120°F and then remove them to rest for about 10 minutes so they can reach a perfect medium rare of 125°F.
Next, drizzle your Bok Choy with a little extra virgin olive oil and add them to the grill. Cook the Bok Choy until it is soft and bright green.
Meanwhile, make your quick kimchi in a bowl by mixing both thinly sliced radishes, scallion, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, dash of chili paste, pinch of kosher salt, and a drizzle of sesame oil. Let everything pickle for about 10 minutes.
Plating
Finally, thinly slice the Korean Boneless Miami Cut Short Ribs against the grain and arrange atop or next to the Bok Choy. Put the kimchi around the plate and garnish with sesame seeds and sliced scallions.
Enjoy!
Bete'avon!
