Asian Short Ribs - Cooking with Rich

Short ribs in Asian are common but probably not the short ribs we Westerns are commonly used to. 

The most common cut used is called a flanken cut, which is thin slice cut across the bone, maybe 10-15mm in thickness, providing a long flat 'steak' style cut with 3-4 rib bones in each slice.

Usually quite fatty depending on the beef used of course, and this lends itself to marinating, particularly with traditional flavour such as soy or teriyaki and then quickly cooking on a hot griddle or BBQ.

This particular recipe is a little mix, as usual, with the marinade borrowing from kalbi (Korea) and adobo (Filipino). But all fairly common ingredients throughout much of Asian soy based marinades such as soy, garlic, ginger, vinegar, chili etc. so you will be able to find dozens of variations with basically the same ingredients.

There is definitely a lot of flavour, and depending on the beef used the fat in the short ribs literally will melt in your mouth, if that's your thing. I do recommend marinating as long as you can, overnight is best, but at least 2-3 hours prior to cooking. I hope you enjoy, the flavours are perfect for that Asian style dinner party and you guest will love it, I guarantee it. 

So have a go and let me know.