Preparation time: 20 mins (plus overnight marinade, 2 nights better!)
Cooking time: 20 mins
Summer has landed! Time to dust off those BBQs and get the coals fired up! Normally, shortribs are an economical cut that require low and slow, winter-style TLC to achieve perfection – like these braised and glazed ribs for example. However this alternative Korean technique will allow you to enjoy them all year round with equally delicious results, and minimal effort. ‘Cross-cut’ means that the shortribs are cut across the bone rather than along. Ask your butcher for the shortribs to be cut as thinly as possible. This is for two reasons. Firstly, it allows the robust Asian marinade to penetrate thoroughly and work its tenderizing magic. Second, it means the ribs can be grilled high and fast over a glowing charcoal BBQ.
2kg native breed ‘cross-cut’ beef shortribs.
250g Brown sugar
250ml soy sauce
1 medium size pear, peeled and finely grated
1 medium white onion, peeled and finely grated
1 bulb of garlic, peeled and finely grated
2 medium red chillies, finely chopped
2 tbsp sesame oil
1tbsp white pepper
½ tbsp black pepper
2 spring onions, finely sliced
1. Begin by evenly coating the shortribs with the brown sugar. Allow to cure for 15 mins while preparing the rest of the marinade. You will notice that some of the natural moisture from within the meat will start to be drawn out. However, not to worry, this will help the marinade to eventually penetrate deep into the meat.
2. Combine the remaining ingredients in a bowl and mix well. Place the shortribs in zip-lock bags, and pour the marinade over. Depending on the size of your zip-lock bags, it may be better to split the ribs and marinade into two. Move the ribs around to mix them well with the marinade. Remove as much air from the bags as possible before sealing well. It is also recommended to double up the bags to insure against any leakage! Finally, as an additional line of defence, place the sealed bags in a baking dish.
4. About half an hour before you plan to cook, fire up the BBQ – preferably with lump wood charcoal for higher heat and better flavour. Once the fire has died down and the coals are almost white all over and glowing, place the grill rack on. If you can adjust the height of the grill rack, you are looking for about 6 inches between the coals and the grilling surface.
5. Meanwhile remove the shortribs from the marinade and set aside until ready to cook. Transfer the marinade into a saucepan, preferably with a heat resistant or metal handle that can be placed to the side of the grill to warm and gently reduce for about 10 mins.
7. Once cooked, transfer to a dish and allow to rest for 5 mins. After resting the shortribs can be portioned by slicing in between the rib bones, and further if desired. For a more traditional pairing, they can be served alongside steamed white rice, kimchi and some crisp green lettuce leaves. The reduced marinade can be also used as a dipping sauce. Alternatively, they can simply be served up alongside your favourite BBQ staples
Recipe and photos by Mike Heywood, South London resident, regular customer, pork devotee, home chef and instagrammer extraordinaire. To see more stay tuned to this blog or follow Mike on Instagram @4TELIER
South Devon Beef farmed by Michael Alford, Somerset. Meat cut and dry aged by The Butchery Ltd.