My father-in-law Nelson keeps sending me clippings from the Los Angeles Times Food section. I get articles like “Holiday Cookie Bake-Off” and “Best Recipes of the Year.” It’s a hobby we have in common: I like to cook, and he likes to eat. The articles and recipes are always interesting to me, as the LA Times Food section is first-rate. If you ever want to browse their 26 years of best recipes, here’s the link. Sometimes Nelson’s clippings come with a post-it note attached with arrows on it pointing to specific recipes or with messages like “you wouldn’t have to ask me twice.” I feel like my father-in-law is hinting, “will you make this for me?” For a long time I have been meaning to make the very first recipe he sent me: “Grilled Asian Beef Short Rib Appetizer.” Click here for the original LA Times Food recipe. So, last night Nelson joined our family for dinner, and I finally made Asian Short Ribs as an entree along with steamed rice and sautéed mixed Asian vegetables.
To start with, I asked the butcher at my local market to cut boneless beef short ribs about 1/2″ thick. I tweaked the recipe slightly. Primarily, I cut the soy and sugar in half because I didn’t feel like I needed that much volume of marinade, and I didn’t want to waste a whole bottle of soy sauce. The amount of marinade I made was perfect for the 2 lbs. of meat. This overnight marinade gives the meat a sensational flavor that is both sweet and savory. The marinade is a winner, and I would try it on fish or chicken as well. The outside of the meat carmelizes a little when barbecued. It was challenging to finishing barbecuing in the dark with a flashlight this time of year, but it was totally worth it. The short ribs got rave reviews from everyone. I highly recommend this recipe. It’s easy to make and delicious. I have also included the recipe for an optional dipping sauce below.
Grilled Asian Beef Short Ribs Recipe
Adapted from the Los Angeles Times Food section
Serves 6 to 8
2 pounds boneless beef short ribs, about 1/2″ thick
For the Marinade:
1 cup low sodium soy or tamari sauce
3/4 cup brown sugar
2 tablespoons red wine
3 tablespoons sesame oil
1 scant tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup thinly sliced green onion
For the Garnish:
2 tablespoons thinly sliced green onion
1 tablespoon toasted sesame seeds
1. On the day before, put the beef and the ingredients for the marinade in a one gallon ziplock bag. Seal securely, and mix the ingredients well. Refrigerate overnight.
2. Heat the grill on high for about 20 minutes or until hot. Take the meat out of the bag and place on the grill. Discard the remaining marinade. Cook about 5 minutes per side or until desired doneness. Let meat rest about 10 minutes.
3. Slice beef crosswise into strips about 1/4″ thick. The meat will be more tender if you cut against the grain. Garnish meat with green onions and sesame seeds. Serve immediately.
Optional Sweet and Spicy Dipping Sauce for the short ribs:
I did not find the dipping sauce necessary, but some of my diners enjoyed having it.
2 tablespoons honey
1/3 cup seasoned rice vinegar
1 tablespoon chile paste (found in the Asian food aisle of the supermarket)
2 teaspoons minced garlic
3 tablespoons water
a few grinds of fresh ground pepper
1. In a small glass bowl, heat the honey in the microwave for about 10 seconds to make it more pliable.
2. Add the rest of the ingredients into the bowl and whisk until well incorporated. Cover and keep refrigerated until served.