Grilled Korean Short Ribs and Bok Choy

Ross in Ventura · 06-12-2011, 03:17 AM

4-lbs. Beef Short Ribs that have been marinating for 5-hrs.

Baby Bok Choy halved marinating in it's grilling sauce

On the Egg @425* for 3-min. a side

Baby Bok Choy on the grill for 3-min. @ 425* for 3-min.

Served with White Rice, Butter, and Soy Sauce. This was a very tasty meal that we well have again soon

Recipe for: Kalbi (Korean BBQ Beef Short Ribs)
http://www.foodnetwork.com/recipes/k...ipe/index.html

Recipe for: Grilled Baby Bok Choy

Grilled Baby Bok Choy Adapted from Gourmet via Food Network
4 heads baby bok choy, halved lengthwise and cleaned 1/4 cup rice wine vinegar 1 tablespoon chili paste Salt and pepper 1 tablespoon vegetable oil 2 scallions, chopped 2 tablespoons sesame seeds, plus more for garnish lime wedges, for garnish
In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes.
Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.

Thanks for looking

Ross

Garyclaw · 06-12-2011, 07:33 AM

Nice Ross! I don't think I've seen beef ribs cut like that before. Looks mighty tasty!

Bob Wiley · 06-12-2011, 09:20 AM

That looks outstanding (as your food always does).
Thx for the recipes.

bluetang · 06-12-2011, 10:41 AM

I've not seen ribs cut like that either, but I'd sure like to find some. Those look excellent!

Ross in Ventura · 06-12-2011, 11:00 AM

Quote:

Originally Posted by Garyclaw

Nice Ross! I don't think I've seen beef ribs cut like that before. Looks mighty tasty!

Thanks Gary, the cut is Flanken Cut

Ross

Quote:

Originally Posted by Bob Wiley

That looks outstanding (as your food always does).
Thx for the recipes.

Thanks Bob

Ross

Quote:

Originally Posted by bluetang

I've not seen ribs cut like that either, but I'd sure like to find some. Those look excellent!

Thanks bluetang, it's a Flanken Cut

Ross

Gore · 06-12-2011, 11:09 AM

Looks beautiful, Ross. Our Asian markets carry that cut.

landarc · 06-12-2011, 11:41 AM

Nicely done Ross, love these style of ribs.

cowgirl · 06-12-2011, 04:39 PM

Ross your meal looks outstanding! Thanks so much for the recipes, I hope to try them. I always enjoy your posts and learn something new from each one. Thank you!

BBQpower · 06-12-2011, 04:50 PM

Quote:

Originally Posted by Ross in Ventura

Baby Bok Choy on the grill for 3-min. @ 425* for 3-min.

Served with White Rice, Butter, and Soy Sauce. This was a very tasty meal that we well have again soon
Ross

Ross, Being Korean myself I must say nice way to grill them on your Green Egg, Making me HUNGRY!, I may have to post some pics of "Kal-Bi" grillin on my OG kamado, with Bok-Choi KimChee, ever try? Oh and Instead of brown sugar, I know some of the resturants and myself use 7-up with the asian pear. Also Rinse the meat about 3 times with water soaking them for 30 minutes each time between before marinating and it will be even sweeter if you like it that way.

OakPit · 06-12-2011, 05:27 PM

Outstanding work. The Short rib should get more attention - such a great cut.

chambersuac · 06-12-2011, 05:41 PM

that looks FANTASTIC.

Ross in Ventura · 06-12-2011, 06:03 PM

Quote:

Originally Posted by Gore

Looks beautiful, Ross. Our Asian markets carry that cut.

Thanks Gore, give it a try

Ross

Quote:

Originally Posted by landarc

Nicely done Ross, love these style of ribs.

Thanks landarc Ross

Quote:

Originally Posted by cowgirl

Ross your meal looks outstanding! Thanks so much for the recipes, I hope to try them. I always enjoy your posts and learn something new from each one. Thank you!

Thanks Jeanie, I hope you give them a try

Ross

Ross in Ventura · 06-12-2011, 06:06 PM

Quote:

Originally Posted by BBQpower

Ross, Being Korean myself I must say nice way to grill them on your Green Egg, Making me HUNGRY!, I may have to post some pics of "Kal-Bi" grillin on my OG kamado, with Bok-Choi KimChee, ever try? Oh and Instead of brown sugar, I know some of the resturants and myself use 7-up with the asian pear. Also Rinse the meat about 3 times with water soaking them for 30 minutes each time between before marinating and it will be even sweeter if you like it that way.

Thanks for all the tips

Ross

Quote:

Originally Posted by OakPit

Outstanding work. The Short rib should get more attention - such a great cut.

Thanks

Ross

Quote:

Originally Posted by chambersuac

that looks FANTASTIC.

Thanks

Ross

Carbon · 06-12-2011, 06:41 PM

Very nice cook, Ross! It's been a while since I've done them like that.

Quote:

Originally Posted by Garyclaw

I don't think I've seen beef ribs cut like that before. Looks mighty tasty!

Most all Asian butchers will cut them in that fashion by default.

Phubar · 06-12-2011, 07:43 PM

That's why you're the Man Bossz!

06-12-2011, 03:17 AM	#1
Ross in Ventura is Blowin Smoke! Join Date: 05-16-08 Location: Ventura, California	Grilled Korean Short Ribs and Bok Choy 4-lbs. Beef Short Ribs that have been marinating for 5-hrs. Baby Bok Choy halved marinating in it's grilling sauce On the Egg @425* for 3-min. a side Baby Bok Choy on the grill for 3-min. @ 425* for 3-min. Served with White Rice, Butter, and Soy Sauce. This was a very tasty meal that we well have again soon Recipe for: Kalbi (Korean BBQ Beef Short Ribs) http://www.foodnetwork.com/recipes/k...ipe/index.html Recipe for: Grilled Baby Bok Choy Grilled Baby Bok Choy Adapted from Gourmet via Food Network 4 heads baby bok choy, halved lengthwise and cleaned 1/4 cup rice wine vinegar 1 tablespoon chili paste Salt and pepper 1 tablespoon vegetable oil 2 scallions, chopped 2 tablespoons sesame seeds, plus more for garnish lime wedges, for garnish In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes. Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges. Thanks for looking Ross __________________ My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735

06-12-2011, 07:33 AM	#2
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Nice Ross! I don't think I've seen beef ribs cut like that before. Looks mighty tasty! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

06-12-2011, 10:41 AM	#4
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	I've not seen ribs cut like that either, but I'd sure like to find some. Those look excellent! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

06-12-2011, 11:09 AM	#6
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Looks beautiful, Ross. Our Asian markets carry that cut. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

06-12-2011, 11:41 AM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nicely done Ross, love these style of ribs. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

06-12-2011, 09:20 AM	#3
Bob Wiley is one Smokin' Farker Join Date: 01-04-10 Location: Indianapolis, IN	That looks outstanding (as your food always does). Thx for the recipes.

06-12-2011, 04:39 PM	#8
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Ross your meal looks outstanding! Thanks so much for the recipes, I hope to try them. I always enjoy your posts and learn something new from each one. Thank you! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

06-12-2011, 05:27 PM	#10
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Stowe, VT	Outstanding work. The Short rib should get more attention - such a great cut. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]

06-12-2011, 05:41 PM	#11
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	that looks FANTASTIC. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

06-12-2011, 07:43 PM	#15
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	That's why you're the Man Bossz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

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