Short rib meat is very flavorful, but can be very dense and requires a long cooking time to make it tender enough to eat. This long cooking time can also lead to the meat drying out, which is why the most common cooking method is braising. But since grills and braising don’t really go hand in hand, I’ve used the thinly cut Korean style short ribs to reduce cooking time and then marinated them to keep the meat moist. When you are shopping for the meat, ask for flanken-style beef short ribs. The bone-in style is more common in Korean recipes, but I wanted my ribs to be more like small steaks, so I opted for boneless. Also, to make them seem more like steaks, I created a variation of the classic peppercorn sauce for the marinade.
Bourbon Peppercorn Boneless Beef Ribs
2 large shallots
6 cloves garlic
2 tablespoons coarsely ground black pepper
1 tablespoon kosher salt
1 tablespoon olive oil
3 tablespoons Worcestershire sauce
2 tablespoons bourbon
1 8-ounce can of tomato sauce
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
4 pounds boneless beef short ribs
Mince shallots and garlic. Combine with remaining marinade ingredients. Stir the ribs in the marinade to ensure they are all coated. Cover and refrigerate at least 4 hours; overnight is best. Remove from refrigerator 30 minutes before cooking. Cook indirectly over medium-low heat (275–300 degrees) for 30 minutes. Turn over and cook an additional 30 minutes. Baste with leftover marinade every 15 minutes. Baste both sides of the meat 5 minutes before removing from the grill. Serve and enjoy.
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