Short ribs, the kings of comfort food, are getting a fresh twist to kickstart the summer months. Brace yourself for a lighter, more playful take on these tantalizing delights. Just imagine succulent, caramelized, and oh-so-sticky Hawaiian-inspired short ribs that sizzle within minutes. And to make this culinary adventure even more exciting, we’ve paired them with a hearty and zesty Brussels sprouts salad. Brace yourself for a taste explosion that will leave you craving more.
Ingredients
SHAVED BRUSSELS SPROUTS SALAD
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Directions
- Prepare the kalbi marinade and marinate the short ribs. In a large bowl combine the following ingredients: soy sauce, rice wine, sesame oil, grated pear, chili garlic sauce, chopped garlic, grated ginger, brown sugar, and half of the green onions roughly chopped. Whisk the ingredients until well combined. Add the beef short ribs, ensuring they are fully coated. Cover the bowl and let the ribs marinate in the refrigerator for at least 12 hours or up to 3 days.
- To cook the ribs, heat your grill to medium. Remove the ribs from the marinade and cook to desired doneness. If the ribs seem to be burning, lower the heat to medium-low and continue cooking for an additional minute or two on each side. To serve, garnish the ribs with sesame seeds and green onions.
SHAVED BRUSSELS SPROUTS SALAD
Yield: 4
- Prepare the dressing by whisking together the following ingredients until thoroughly blended: rice wine vinegar, grated ginger, grated garlic, oil, soy sauce, sesame seeds, and sugar.
- To serve, toss the Brussels sprouts, carrots, sliced pears and pickled onion with the dressing.
Ingredient availability varies by location*
