Serves 6
495 min
Kalbi Ribs with Macadamia Nut Rice
Recipe GLPRf09d553d92dc16
Korean-inspired short ribs with a savory-sweet marinade of soy sauce, ginger, garlic, and brown sugar, grilled until tender and served over fragrant jasmine rice tossed with garlic butter, toasted macadamia nuts, and fresh scallions. Prime or choice corn-fed beef ensures the meat stays juicy and flavorful on the grill.
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Ingredients
1 jumbo onion, roughly chopped
6 cloves garlic
1/4 cup finely chopped fresh ginger
2 cups low-sodium soy sauce
1/4 cup brown sugar
5 pounds beef short ribs, cut into 1/2-inch pieces (prime or choice corn-fed beef)
12 ounces jasmine rice
2 tablespoons garlic butter
1/2 cup chopped toasted macadamia nuts
1/2 cup chopped fresh scallions
Directions
Combine the chopped onion, garlic cloves, fresh ginger, low-sodium soy sauce, and brown sugar in a food processor. Blend until the mixture becomes a smooth purée.
Place the beef short ribs in a large shallow dish or resealable container. Pour the marinade over the ribs, turning them to coat evenly. Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to penetrate the meat.
Rinse the jasmine rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear. Place the rinsed rice in a small saucepan and add enough cold water so it reaches about 1 inch above the surface of the rice.
Bring the rice and water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer gently for 15 minutes without lifting the lid.
Remove the pot from the heat and let it rest, still covered, for 15 minutes. This allows the rice to finish cooking and achieve the proper texture.
While the rice cooks, remove the marinated ribs from the refrigerator about 30 minutes before grilling to bring them closer to room temperature. Preheat a charcoal grill to medium-high heat, or prepare your gas grill with one side on high and leave the other side unlit for indirect cooking.
Place the ribs on the grill over direct heat and cook for 8 to 10 minutes per side, turning occasionally to ensure even browning. The ribs should reach an internal temperature of 145°F at the thickest part and be browned and slightly charred on the outside, reaching a medium-rare doneness inside.
Transfer the cooked ribs to a clean cutting board and let them rest for 5 minutes.
Fluff the cooked rice with a fork. Add the garlic butter, toasted macadamia nuts, and chopped fresh scallions to the rice and gently toss until evenly combined.
Divide the macadamia nut rice among serving plates and top with the grilled kalbi ribs. Serve immediately while the ribs are still hot.
