Got some boneless beef short ribs tonight on a whim. Did a super short (15 minute) marinade, then used the marinade as a glaze.
Marinade:
2 big spoonfuls each Gochujang (Korean red pepper paste) and miso paste
1/2 cup mirin (kind of like sake but sweeter)
1/4 cup water
small squeeze of agave or honey
Boil liquid, stir in pastes and sweetener to dissolve. Allow to cool, add the meat to marinate.
I was a little rushed on cooking these by the time I got home from work and started the grill. I smoked them at about 300° with cherry wood over RO lump, basting with the marinade, until they were about 160° internal, then wrapped them in foil with even more sauce to braise a bit. I did not check their final temp.
At that point I added some more fuel and opened the vents so I could do the mushrooms on the grill as well. They were on about 25 minutes at 450°. Meanwhile I heated up some vegetable/sesame oil combo to quickly saute some spinach and towards the end of the time pulled the wrapped short ribs. Mushrooms got tossed with some olive oil and minced garlic.
Overall it turned out OK. The flavor on the ribs was excellent, but they weren't amazingly tender and were a little dry. I'm glad I had a tasty sauce with them. I think in an ideal world I would either cook the short ribs at a lower temp until they were meltingly tender (possibly foil wrap at some point to braise a bit) OR do a reverse sear and finish at a nice medium. Well, at least I have something to look forward to next time!
Topic: Asian beef short ribs, grilled mushrooms, and sauteed spinach (Read 1316 times)