I found an interesting recipe for cooking beef ribs that I decided to try. I called for cutting the ribs into 1/3 to 1/2 " slices, marinating them, and then cooking them on a hot grill like a steak. Having cooked beef ribs before I had my doubts about this cooking method but the marinade sounded amazing so I decided to try it.
Heres how it starts...
4 pounds short ribs cut 1/3 to 1/2 inch thick
1/2 cup soy sauce
1/2 cup white sugar
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons ground black pepper ( i used coarse ground)
3 tablespoons water
1 tablespoon Asian (toasted) sesame oil
1 1/2 tablespoons Asian plum wine
Because of my doubts on grilling ribs like that I deboned the ribs before slicing to expand my options at the finish.
Mix all the other ingredients together and pour over the rib meat in a one gallon ziplock and marinate in the refrigerator for at least 24 hours. I was concerned about the ribs being tough and actually left them in the refrigerator for a week. I tasted the marinade and it was everything I had hoped for...
After a week I decided to grill the ribs...used a finer mesh grill screen on the grill because of the small size of the pieces (most like 1"X2") and grilled them on a hot fire flipping them individually till most of the fat rendered off and the remaining riblets were caramelized with the marinade.
After they cooled I tasted one and the taste was amazing but they weren't what I considered to be tender enough to serve as an entree...sooooo
I put them in a saucepan and poured the marinade back over them and then added two water glasses (maybe 3-4 cups?) of caldo de res (about a heaping tablespoon of powdered beef broth in a glass of hot water) till the meat was completely covered and then simmered that uncovered for about two hours till it reduced down into this freaking amazing dark, thick, rich sauce, stirring occasionally at the end to keep it from scorching.
Served that over a bed of white rice with oriental veggies stir fried in olive oil and soy sauce and it was an absolute home run...probably the best oriental beef dish my wife and I have ever eaten...incredibly deep and rich multilevel flavors and no MSG.
I plan to do this with other cuts of coarser beef (we slaughter a grass fed steer every year so have lots to choose from) and I'm confident it would work well with venison too...maybe use a little less caldo de res and simmer for a shorter time...
Heres how it starts...
4 pounds short ribs cut 1/3 to 1/2 inch thick
1/2 cup soy sauce
1/2 cup white sugar
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons ground black pepper ( i used coarse ground)
3 tablespoons water
1 tablespoon Asian (toasted) sesame oil
1 1/2 tablespoons Asian plum wine
Because of my doubts on grilling ribs like that I deboned the ribs before slicing to expand my options at the finish.
Mix all the other ingredients together and pour over the rib meat in a one gallon ziplock and marinate in the refrigerator for at least 24 hours. I was concerned about the ribs being tough and actually left them in the refrigerator for a week. I tasted the marinade and it was everything I had hoped for...
After a week I decided to grill the ribs...used a finer mesh grill screen on the grill because of the small size of the pieces (most like 1"X2") and grilled them on a hot fire flipping them individually till most of the fat rendered off and the remaining riblets were caramelized with the marinade.
After they cooled I tasted one and the taste was amazing but they weren't what I considered to be tender enough to serve as an entree...sooooo
I put them in a saucepan and poured the marinade back over them and then added two water glasses (maybe 3-4 cups?) of caldo de res (about a heaping tablespoon of powdered beef broth in a glass of hot water) till the meat was completely covered and then simmered that uncovered for about two hours till it reduced down into this freaking amazing dark, thick, rich sauce, stirring occasionally at the end to keep it from scorching.
Served that over a bed of white rice with oriental veggies stir fried in olive oil and soy sauce and it was an absolute home run...probably the best oriental beef dish my wife and I have ever eaten...incredibly deep and rich multilevel flavors and no MSG.
I plan to do this with other cuts of coarser beef (we slaughter a grass fed steer every year so have lots to choose from) and I'm confident it would work well with venison too...maybe use a little less caldo de res and simmer for a shorter time...
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