Originally Posted by tooge:
Went with a marinade of onion, pear, garlic, ginger, and soy sauce blended in a blender and then marinated the "flanken cut" beef short ribs over night. Grilled them on high heat for a good carmelization. Then made an asian slaw with cabbage, red cabbage, carrots, onion, and apples all thin sliced and sesame seeds and whole cashews, with a sesame oil, mirin, ginger dressing. Served the ribs and slaw over jasmine rice. Will do again. And yes, I ate the whole damned thing.
They do look great and the slaw had my taste buds wide wake. I bet you had no problem cleaning that plate
What is that 4 bones of chuck short ribs sawn about 1'2" thick
The Asians in Indy like then sawn at 1/4", some like them thinner, I like mine untouched by the saw, minimally trimmed of fat, as a slab of 4 bones for slow cooking.
I think the price has gone through the roof everywhere as butchers here are getting $10 a lb for chuck short ribs. ;
Originally Posted by tooge:
Went with a marinade of onion, pear, garlic, ginger, and soy sauce blended in a blender and then marinated the "flanken cut" beef short ribs over night. Grilled them on high heat for a good carmelization. Then made an asian slaw with cabbage, red cabbage, carrots, onion, and apples all thin sliced and sesame seeds and whole cashews, with a sesame oil, mirin, ginger dressing. Served the ribs and slaw over jasmine rice. Will do again. And yes, I ate the whole damned thing.
Originally Posted by cooper barrett:
They do look great and the slaw had my taste buds wide wake. I bet you had no problem cleaning that plate
What is that 4 bones of chuck short ribs sawn about 1'2" thick
The Asians in Indy like then sawn at 1/4", some like them thinner, I like mine untouched by the saw, minimally trimmed of fat, as a slab of 4 bones for slow cooking.
I think the price has gone through the roof everywhere as butchers here are getting $10 a lb for chuck short ribs. ;
Yeah, I'd say the cut is right about 1/2" thick or so. Most of them have 3 or 4 small cross cut oval rib bones. These were damned tender. [Reply]
Originally Posted by tooge:
Yeah, I'd say the cut is right about 1/2" thick or so. Most of them have 3 or 4 small cross cut oval rib bones. These were damned tender.
I just pitched a bunch of those I got at Sam's and vacuum sealed. Garage freezer went out...
Ah, the OBX. I used to skip school to go surfing down that way... I still wear my red Awful Arthur's sweatshirt to Chiefs games... :-)
If you make it back and can make it to the Manteo area, the Carolina BBQ Co. is pretty awesome.. My brother lived in Manteo before moving into Colington (West of the Wright Memorial), and that was always a stop for the GF and me when we visited. [Reply]
Originally Posted by tooge:
Went with a marinade of onion, pear, garlic, ginger, and soy sauce blended in a blender and then marinated the "flanken cut" beef short ribs over night. Grilled them on high heat for a good carmelization. Then made an asian slaw with cabbage, red cabbage, carrots, onion, and apples all thin sliced and sesame seeds and whole cashews, with a sesame oil, mirin, ginger dressing. Served the ribs and slaw over jasmine rice. Will do again. And yes, I ate the whole damned thing.
Cant do the cashews, but that’s gonna get destroyed... looks and sounds incredible [Reply]
