Fire up the Weber and soak up the sunshine! This Korean style beef short rib recipe is a fantastic way to welcome the warm weather. Enjoy as a main for two or entree for four, it’s sweet, salty, spicy, and paired with a refreshing crunchy cucumber salad and green leaves. So fun to enjoy on a warm summer’s evening and share with your family and friends.
| Servings | 2 |
| Preparation time | 60 mins |
| Cooking time | 90 mins |
INGREDIENTS
- 2 packages Peter Bouchier Beef Short Ribs
- 1 tbsp onion powder, 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp brown sugar
- 1 tsp ground white pepper
- 2 tbsp kosher salt
- For the cucumber salad:
- 1 large cucumber, or two medium sized cucumbers, sliced
- ½ tsp kosher salt
- 1 tbsp soy sauce, 1 tbsp rice vinegar
- 1 tsp sesame oil, 1 tsp chilli oil
- ½ tsp mirin
- ½ tsp white sesame seeds
- ½ tsp gochugaru
- 2 cloves garlic, minced or pressed
- 2 spring onions, thinly sliced, 1 tbsp finely chopped coriander
- To serve: Spring onions, Perilla (shisho) leaves, Kimchi, Cos lettuce leaves, Soy sauce
METHOD
- In a large bowl, combine all of the spice ingredients. Coat and rub the meat with the spice mix and allow to marinate for at least 1 hour. Make sure to bring it down to room temperature prior to cooking.
- Preheat your Weber or BBQ to the highest setting for 15 minutes. Reduce the heat to medium and brush the ribs with a bit of oil and place onto the grill for about a minute on each side to sear and get lovely grill marks. Remove from the grill and wrap in three layers of aluminum foil, meat side up. Place onto Weber, and reduce the heat to the lowest setting, and close the lid. Cook for 1.5 hours or until lovely, dark and tender.
- Meanwhile, add salt to sliced cucumbers and allow to sit for 10 minutes. Drain the excess liquid and discard. Add remaining ingredients and toss to combine.
- Allow meat to rest for 10 minutes prior to slicing away from the rib bones. Slice against the grain into smaller pieces and serve at the table with the cucumber salad, kimchi, and lettuce and perilla leaves. Assemble as you eat by placing all ingredients onto a lettuce leaf and enjoy!
