Korean Style BBQ Beef Short Ribs with Grilled Eggplant

Today we are going to take a look at making a Korean style beef short rib marinade for the BBQ. This recipe relies on hours of marinading to make for very tender ribs on the charcoal grill. We will accompany them with some grilled eggplant.

Here we used around 2 - 3 pounds of short ribs. For this type of recipe you need to use thinner cut or "flanken" style ribs.

I like to use somewhat less sugar than many recipes call for, add a small amount of apple juice for extra tartness and to add a little more heat than some do. Adjust the proportions as necessary to fully marinade depending on how many ribs you have.

Marinade:

1 1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup rice wine (mirin) or dry sherry
1/4 cup unsweetened apple juice
2 tablespoons sesame oil
10 minced cloves of garlic
1 minced onion
3 tablespoons minced ginger
2-4 teaspoons red chili pepper flakes (optional and to taste)
1 tablespoon black pepper

Mix all of the ingredients together thoroughly. Marinade the ribs in the mixture in a large bowl or in large freezer bags for at least 4 hours but if at all possible for 12 hours or overnight.

Just before grilling slice an eggplant in to large, 1/4 inch or so thin pieces. Toss them in some olive oil, salt and pepper.

Take the ribs out 1/2 hour or so before cooking and let sit at room temperature. Discard the marinade after this.

Prepare your charcoal grill to a high heat and grill the ribs 3-4 minutes a side for medium rare or to the desired doneness. Turn only once. 

Serve to eat immediately garnished with chopped green onion and sesame seeds.

To make the eggplant grill 2-3 minutes a side until softened and charred to your liking. Grilled eggplant is easy to do, tastes great and goes nicely with just about any BBQ main.

Enjoy.

See also: Beef Short Ribs Charcoal Barbecued with Homemade BBQ Sauce

See also: West Indian Style Beef Short Ribs and Potato

West Indian Style Beef Short Ribs and Potato

Today we are going to take a look at a way to make delicious beef short ribs on the stove top done with West Indian style flavours and seasonings. Because these are simmered for a long time they are also exceptionally moist and tender.


The first step you want to take is to season each of your short ribs on both sides with the following:

• liberally with Jamaican style curry powder. You want a thin layer all over the ribs.
• liberally with a Caribbean seasoning blend. I like and used the Caribbean Spice and Roasted Garlic blend from Cool Runnings, but you can use others or a jerk seasoning blend
• 1 teaspoon mustard powder on each side
• 1 teaspoon garlic powder on each side
• liberally with black pepper
• sea salt to taste

Set the seasoned short ribs out on a platter and let sit at room temperature for 30-60 minutes.

When it is close to cooking time, heat some olive oil in a large saucepan or Dutch oven. When the oil is hot add 1 large chopped onion and season it with about a teaspoon of the Jamaican curry powder. Saute the onion for around 3-5 minutes.

Then add your seasoned short ribs and brown them for about 2 minutes a side.

Once they have been browned add enough beef stock to the pot to cover the ribs. Then add the following ingredients:

2 tablespoons Worcestershire Sauce
2 teaspoons of a Caribbean style hot sauce (I used El Yucateco Caribbean Hot Sauce)
4 minced cloves of garlic
2 bay leaves
2 tablespoons minced ginger

Bring everything to a boil, then reduce heat and simmer for around 2 hours.

In the final 30 minutes of simmering you can add potato pieces to the pan.

Serve the ribs with rice and the potatoes.

I like to serve the rib racks whole, though you can cut them up into individual serving pieces.

Enjoy.

See also: Stove-top Braised Beef Short Ribs

See also: Beef Short Ribs Charcoal Barbecued with Homemade BBQ Sauce

Beef Short Ribs Charcoal Barbecued with Homemade BBQ Sauce

Just in time for the Labour Day long weekend we are going to take a look at how to BBQ perfectly tender, seasoned beef short ribs basted and cooked in a homemade BBQ sauce.

This dish is cooked on a charcoal grill and has to be done over indirect heat.


We looked at using the indirect method with charcoal before. It simply means that you bunch your charcoal towards the sides of your barbecue leaving a fairly large space in the middle without any hot charcoal.


This dish also requires buying some aluminium foil BBQ trays. It is preferable if you can get the ones with small slits on the bottom, but not essential.

The "indirect method" with charcoal at the sides

Here we are going to be making 6-8 bone-in beef short ribs uncut.

The first step is to take out your ribs and season them liberally on both sides with sea salt, black pepper, garlic powder and mustard powder.

Let them sit at room temperature for 30 minutes.

Meanwhile, slice up two large Spanish onions and two celery stalks and line the bottom of your foil pans with them

Take your seasoned ribs and, in batches, sear them over the hot charcoal at the sides of the grill for about one minute a side.

Place your seared and seasoned ribs on top of the bed of onions and celery and put the trays over the center of the grill with no charcoal underneath.

The total cooking time for this dish is 2 to 2 1/2 hours. This first part of the grilling takes 30 minutes. You want to maintain a consistent heat but not allow this to get too high, meaning you want to be cooking 10-15 minutes top on your barbecue and then 5 minutes top off to let the coals flare back up.

During this first grilling period you can make your homemade BBQ sauce. To do this mix the following ingredients throughly in a bowl:

BBQ Sauce Ingredients:
1 cup ketchup
1/2 cup chili sauce
1/2 cup prepared mustard
1/4 cup vinegar
1/4 cup Worcestershire Sauce
1/2 cup brown sugar
1 teaspoon chili powder
1 teaspoon cumin
1-2 teaspoons Tabasco Sauce

This is a terrific BBQ sauce for any number of dishes and works very well here.

You should put some aside in a separate bowl for dipping later if you want extra sauce so as to prevent cross-contamination.

After the first half hour of cooking, spoon some sauce over the top of each of the ribs so that they are covered with it. Flip each of the ribs and cover the other side with sauce as well. This is the only time you will flip the ribs.

BBQ the ribs for another 90 minutes to 2 hours until they are tender and the meat can be easily pulled from the bone. Remember to continue to alternate 10-15 minutes top on, 5 minutes top off throughout the entire cooking process.

Be sure to sit out, listen to some radio, chat with friends or loved ones and have some drinks while doing this!

The onions and celery will be very browned and even caramelized in parts, but are really tasty. While you can cut the ribs up into riblets I like to serve them uncut and to pull them apart and eat them by hand.

They are a perfect weekend or holiday dish that go nicely with rice and salads, garlic bread and red wine or beer!

Enjoy.

See also: Standing Prime Rib Roast done two ways: On the BBQ or in the oven with mushroom gravy

See also: Beer Can Chicken with "French Fried" Asparagus on the BBQ!

The Farmhouse Cookbook w. Raised Doughnuts, Puzzle Cake, Beef Stroganoff & more -- Vintage Cookbook TBT

Vintage Cookbook: The Farmhouse Cookbook, Claire Moon

Publication Details: Ideals Publishing, 1978

Ideals Magazine was an inspirational and religious magazine that started publication in the 1940's and that was especially known for its Christmas and Easter issues. The magazine aimed for a folksy charm and centered around family stories, poems, illustrations, traditional tales and the like. While the magazine ceased full publication several years ago, they still publish those two holiday issues which are available through larger bookstores and sites like Amazon.


Back in their heyday Ideals would also publish special issues and magazine formatted cookbooks of various kinds. In fact, they published a lot of cookbooks! I have seen sites where 70 or more titles are listed.

These cookbooks are often worth tracking down for their large numbers of themed recipes as well as their reflection of North American cooking in the eras in which they were published. The cookbooks run the gambit from bread to cookie to budget to gourmet to meat and on and on. Some, such as the one we are looking at today, have sections for all of these and are centred around what one supposes must be an "ideal, in this case the "Farmhouse".

As with many cookbooks from the 1970s, The Farmhouse Cookbook swings frequently between the classic and the campy, including in its full page photography. Here the photography seeks to emphasize the farmhouse theme.

There are pages and pages of recipes broken down by type (Salads, Mains, Desserts, etc.). Most often there are 4-6 recipes to a page! These are all over the map in terms of their appeal to a 2017 palate. Classics like Beef Stroganoff, Sauerbraten or Potato Pancakes never really go out of style while others like Cheese Savory Canapes and Celebration Salad likely are too dated for all but the most adventurous to attempt.

Then are are those like the Sauerkraut Casserole that sound kind of "out there" at first, but on closer inspection have interesting flavour combinations. Whether these combinations are of interest to you or not, of course, is another matter.

Here we are going to look at only a small number of the cookbook's recipes focusing on those that had accompanying photographs. To see the rest, alas, you will have to track a copy down!

The recipes either immediately proceed or follow their picture.

(Click on images to enlarge)

(Above the Red Cabbage recipe is pictured as accompanying a pork roast)

See also: Eastern Vegetarian Cooking w. Lime Pickle, Dashi, Millet & more -- Vintage Cookbook TBT

See also: Mary Poppins in the Kitchen w. Dundee Cake, Welsh Rarebit, Yorkshire Pudding & more! -- Vintage Cookbook TBT

Vintage Cookbook TBT List