Serves 6-8
Ingredients:
5-6 pounds galbi-style cut beef short ribs (ask for picnic ribs cut 1/4″ thick across the bones, also known as “flanken” style)
1 Asian pear, grated (or substitute a regular pear)
2 scallions, sliced
Method:
In a large bowl or shallow pan, mix the Kentuckyaki with grated pear. Add the ribs, tossing to coat well. Marinate them in this mixture for as little as 30-minutes, but for best results, 12-24 hours.
Heat a grill on high heat. Grill the ribs in batches, turning until they are caramel brown and slightly charred around the edges, about 3-5 minutes per side. Cut the ribs between the bones. Garnish with scallions and serve.
Recipe Featured in the EAT YOUR BOURBON cookbook pg.171.
Watch Bourbon Barrel Foods, Founder & Owner Matt Jamie on Instagram –
Now more and more butchers know what you mean when you ask for “Korean-style” short ribs. I used to ask for “picnic-style.”
KENTUCKYAKI L.A. STYLE GALBI pg.171 in EAT YOUR BOURBON COOKBOOK
“One of my favorite recipes in the Eat Your Bourbon cookbook” – Matt Jamie
