Friday, September 6, 2013

Korean BBQ Short Ribs with a Side of Garden!

Nothing says summer like ribs of some sort with a viscous and intoxicating sauce to lick from your fingertips, sipping an ice cold beer, the perfect  wine or lemonade and spending time with friends and family after the toils of any given day!  These ribs are handy and basically bite sized, they make for a spectacular addition to a small plates affair on the fly!  I paired these ribs with haricots verts from the garden sautéed with fresh garlic and butter, and de-glazed with rice vinegar and a simple cherry tomato salad, dressed with fresh torn basil, olive oil and SPST.
 1 1/2 lbs. beef short ribs
3 cloves garlic, smashed
1 soft bouillon cube, beef
1 tbsp. hot pepper paste
1 tbsp. brown sugar
1 clove garlic, pressed or finely minced
2 tbsp. rib reduction
1 tbsp.  ketchup

Preheat oven to 350*F.
SPST Rib pieces and brown on all sides over medium high heat in Dutch oven or heavy bottomed skillet drizzled with olive oil.  Add bouillon and garlic and about 2 c. water.  Bring up to a boil and   braise in oven until tender, but not falling off the bone, about 1 1/2 hours.
Remove from remaining liquid and set aside.
In a small saucepan, combine sauce ingredients and bring up to a boil.  Fold with rib pieces in a medium bowl while sauce is hot to coat ribs more evenly. 
Place in shallow dish and broil until sauce bubbles, about 2 minutes.  Serves 2 or 4 appetizer portions.   Serve with desired fixins':)

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