They do look great and the slaw had my taste buds wide wake. I bet you had no problem cleaning that plate
What is that 4 bones of chuck short ribs sawn about 1'2" thick
The Asians in Indy like then sawn at 1/4", some like them thinner, I like mine untouched by the saw, minimally trimmed of fat, as a slab of 4 bones for slow cooking.
I think the price has gone through the roof everywhere as butchers here are getting $10 a lb for chuck short ribs. ;
Quote:
Originally Posted by tooge
Went with a marinade of onion, pear, garlic, ginger, and soy sauce blended in a blender and then marinated the "flanken cut" beef short ribs over night. Grilled them on high heat for a good carmelization. Then made an asian slaw with cabbage, red cabbage, carrots, onion, and apples all thin sliced and sesame seeds and whole cashews, with a sesame oil, mirin, ginger dressing. Served the ribs and slaw over jasmine rice. Will do again. And yes, I ate the whole damned thing.
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