My husband and I recently began participating in a monthly meat CSA with Marin Sun Farms, a local meat provider. Within each CSA box is a selection of a variety of cuts of meat, which remain a mystery until opened! It’s kinda like Christmas morning for meat lovers. In our first box we found: Filet mignon, new york strip, flank style beef short ribs, pork stew, ground pork, and ground beef.
I was excited about using the flank style beef short ribs as although I have eaten my fill at Korean BBQ places, I’ve never cooked them before! After some research and experimentation, I decided to prepare these short ribs in the Galbi style. Galbi (or Kalbi) is a Korean word that refers to beef ribs that are marinated in garlic, ginger, sugar, and other ingredients, then grilled quickly over high heat. Good stuff.
These ribs should marinate for at least an hour, and up to overnight. I’ve used a peach in my marinade as that is what I had in my home, but I’ve seen other recipes using kiwis or pears. My strategy is to get the marinade onto the ribs in the morning so they have plenty of time to get tasty, then take them out of the fridge for dinner about 15-30 minutes before grilling. This allows the meat to come up to room temperature and cook more evenly. I serve these with a lil’ lime and curried red potatoes, the recipe which you’ll also find below.
You’ll need: 1.5 lbs flank style short ribs 1/2 white peach ¼ red onion ½ c. soy sauce ½ c. lemon or lime juice 1 tbs agave nectar 1 tbs sesame oil ½ tbs grated ginger 2 garlic cloves ½ tbs sriracha
Soak short ribs in water for at least 30 minutes. This is an important step so that any stray pieces of bone are removed. You can also rinse them for several minutes under running water.
While soaking the ribs, in a medium bowl, whisk together soy sauce, lemon/lime juice agave nectar, sesame oil, grated ginger, and sriracha. Combine peach, onion, and garlic in a food processor and process until smooth. Add the mixture from the food processor to the bowl with the liquids and stir to combine.
Place the cleaned short ribs in ziploc bag or shallow baking dish (my preference). Pour the marinade over the ribs, tossing to coat and store in fridge for an hour or up to overnight.
Take the meat out of the fridge 15 to 30 minutes before you’re ready to grill. Once the ribs are ready, turn your grill pan up to high heat. Sear each rib about 3 minutes per side.
Let cool for just a few minutes and serve alongside curry potatoes. Serves two.
Curry red potatoes
You’ll need: 5 medium size red potatoes scrubbed clean and cut into 8ths* 1 heaping tbs olive oil 2 tsp garlic pwdr 1 tsp ground ginger 1 tsp of muchi curry powder - a yellow curry powder with a spicy kick! Salt and pepper to taste
*Cut into wedges then cut those wedges in half!
Preheat oven to 400 degrees F.
Place all ingredients listed in a bowl and toss to coat. Spread out evenly on a sheet pan and roast for 45 mins. Toss the potatoes 2-3 times during the cooking process to ensure even browning.
Serves 2-3 as a side dish.