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I generally enjoy my short ribs melting in my mouth and falling off the bone. This is not that recipe. And yet, the results are just as addicting and crowd-pleasing. While the
flesh is soft, the crusted meat does have a definite chew that is rich and satisfying.
Enhanced by that sweet and savory Asian glaze, we couldn’t get enough of it.
Yields 4-5 short ribs
2 pounds (910 grams) bone-in short ribs or flanken strips
scallions, for garnish
sesame seeds, for garnish
1 tablespoon Tuscanini Coarse Sea Salt
1 teaspoon coarse black pepper, such as Tuscanini
1 teaspoon granulated garlic
1/4 teaspoon ground ginger
4 cubes Gefen Frozen Ginger
1/4 cup Glicks Ketchup
1/4 cup honey
2 tablespoons Gefen Sesame Oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
Mix the spices together in a small bowl and coat each side of the meat in the rub.
Let the meat rest for an hour or up to overnight.
Preheat grill to high heat. Mix the glaze ingredients together and set aside.
If using short ribs, wrap each short rib in aluminum foil and place on the grill over indirect heat. Close the lid and leave it to cook for three hours. Once the three hours are up, unwrap the foil and place the short ribs on the direct fire for three minutes on each side. Spoon glaze over each side as you flip.
If using flanken strips, cook the flanken strips over direct heat for five minutes per side, pouring glaze on each side before shutting the lid. Remove from direct heat and let the meat cook over indirect heat for another 10–15 minutes.
For both types of meat, remove from the fire and spoon additional glaze on top. Sprinkle with scallions and sesame seeds before serving. Enjoy!
Styling and Photography by Chay Berger
Food Prep by Shaindy Sturman
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