Chef Stephanie Izard’s Korean beef kalbi ribs are a summer mainstay. They’re especially fantastic with the crisp, buttery charred corn here.
Slideshow:More Ribs Recipes
3/4 cup malt vinegar
1/3 cup extra-virgin olive oil
3 tablespoons sambal oelek
2 tablespoons Asian fish sauce
3 garlic cloves
4 pounds flanken-style beef short ribs (sliced 1/3 inch thick across the
1 stick unsalted butter, softened
4 ears of corn, shucked and cut crosswise into thirds
Charred Okra Relish, for serving
How to Make It
In a food processor, puree the vinegar with the olive oil, sambal, fish sauce and garlic. Transfer 1/2 cup of the kalbi marinade to a bowl. On a large baking sheet, brush the ribs with the remaining marinade and let stand for 30 minutes to 1 hour.
Meanwhile, in the processor, pulse the butter until smooth. With the machine on, gradually add the reserved 1/2 cup of kalbi marinade. Scrape the kalbi butter into the bowl.
Light a grill. Brush the corn with kalbi butter and grill over moderately high heat, turning and brushing with more butter, until lightly charred, 5 to 7 minutes. Transfer to a large platter.
Season the ribs lightly with salt and grill over high heat, turning once, until nearly cooked through and lightly charred, 4 to 6 minutes. Transfer to the platter and serve with the okra relish.
These charred ribs are best with a dark, malty brown ale.
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