Saturday, July 25, 2020

Grilled Vietnamese Short Ribs

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 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

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

  1. Combine all ingredients in a zip lock bag. Seal bag and toss to mix thoroughly. Refrigerate for 2 to 4 hours.
  2. Prepare a grill for direct cooking over high heat.
  3. 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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