In keeping with our rib theme for the last two months, here’s another variation we thought was too good to pass up. It was previously printed in July 2009.

Grilling season is officially open. That doesn’t mean I haven’t been putting on the parka and running out to grill during the colder months of the year, but in the summer, grilling changes from a form of cooking to a reason for a social gathering. We get to share the joy of cooking and eating with our friends and families. And one of my favorite dishes to serve for a gathering is ribs, so this month I’m sharing a recipe for beef short ribs.

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.

Cheers,
Bill

Bourbon Peppercorn Boneless Beef Ribs
Serves 6–8

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.

To contact The Kitchenless Cook with questions or comments, e-mail bill@northsidesf.com.