A buffet style dinner party can take a lot of the stress out of entertaining. These sweet and savoury Korean Kalbi Beef Ribs make a great buffet recipe and can be served with a side of rice prepared in your rice cooker. These multi-purpose ribs may also be cut into smaller pieces and served as a holiday appetizer.
1 cup (250 mL) packed brown sugar
1 cup (250 mL) soy sauce
1/2 cup (125 mL) water
1/4 cup (50 mL) sweet rice wine
1 onion, minced
1 Asian pear, finely chopped
1/4 cup (50 mL) minced garlic
1 tbsp (15 mL) sesame oil
1/4 tsp (1 mL) cracked black pepper
5 lbs (2.3 kg) Korean style Ontario beef short ribs
1/4 cup (50 mL) thinly sliced green onion (if desired)
In bowl, whisk together brown sugar, soy sauce, water, rice wine, onion, pear, garlic, sesame oil and pepper. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade evenly, pressing out excess air from bag, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight and up to 2 days.
Heat a grill or grill pan over medium-high heat. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Alternatively, broil on high about 3 minutes on each side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibbles.
Makes 12 main course servings.
Chef’s tip: These can be marinated and kept frozen for up to one month. They can be thawed in the refrigerator or cooked directly from frozen by adding about 2 minutes to each side during cooking.
Per Serving: about 450 cal, 38 g pro, 23 g total fat (8 g sat fat), 24 g carb, 1 g fibre, 110 mg chol, 650 mg sodium. %RDI: iron 25%, calcium 4%, vit A 0%, vit C 6%.