Sunday, August 10, 2014

Kalbi Ribs

I've always been a little intimidated by the grill.  I'm comfortable with all manner of kitchen tools, and I make pasta from scratch, in fact, I'd like a blowtorch just for the kitchen, but that little outdoor kettle fills me with dread.  I have a cheap grill that I used about five times  five years ago, and it has been sitting, neglected in my shed ever since.

For some reason that grill has been nagging me this summer, begging to be let out and used.  I have access to basically any cut of beef or pork I could want thanks to an Amish butcher, and I'd been reading about Kalbi ribs.  They seemed easy enough, and a good way to get over my grilling fear.

Kalbi ribs are beef short ribs cut flanken style (long and thin lengthwise, resulting in multiple bones per piece).  I get mine cut 1/2 an inch thick.  While not really a recipe, but more of a process, it goes like this:

You want about 1 lb. of ribs per person.  Place the ribs into a large plastic container with a head of minced garlic and about 1/2 cup or so of soy sauce.  Marinate at room temperature for 15 minutes on one side, then flip and marinate for 15 minutes on the other side.

In the meantime, you need your grill preheated to high.  Put the ribs on the grill grates for about three minutes per side for medium-rare and around 6 minutes per side for well-done.  Let the ribs rest for 10 minutes before cutting between the bones for bite-sized pieces.

These are a finger food, and you will get messy.  The meat is salty and fatty in a really pleasant way.  My husband looked on in terror as I devoured these ribs, throwing the bones haphazardly on the empty bowl in front of me.  I eat leftovers straight out of the fridge.

On a completely unrelated note, I usually don't buy flowers for myself, but I need to start.  I saw these sunflowers at a market at they made me happy for days.

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