Korean BBQ short ribs are a favorite of ours....a dish Becky and I eat almost weekly. So I was absolutely delighted when I stumbled across this recipe for their Vietnamese counterpart. I made this on Tuesday night and served it up with a little basmati rice....it was awesome.
Speaking of rice, I made a discovery about a year ago that takes rice to a whole new level. It's a Chinese product called Nori Komi Furikake. It's a rice seasoning that adds exceptional flavor and umami to rice served with any Asian food. It costs about $5 and you can get it from Amazon.com.
1-1/2 pounds flanken cut beef short ribs
1/2 cup finely chopped cilantro
1/4 cup fish sauce
2 tablespoons extra virgin olive oil
1 tablespoon grated lime zest
2 teaspoons brown sugar
- Combine all ingredients in a zip lock bag. Seal bag and toss to mix thoroughly. Refrigerate for 2 to 4 hours.
- Prepare a grill for direct cooking over high heat.
- Remove short ribs from the zip lock bag and pat dry with paper towels. Place ribs on grill and cook, uncovered, for 2 minutes. Then flip ribs and cook for 2 minutes more. Serve.
Wine pairing: Zinfandel
|King, Grogs and Goldie, 1952|
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