SUCCULENT SHORT RIBS. Pictured is a serving of Korean-Style Grilled Short Ribs in New York. In general, short ribs should be cooked either low and slow, or very quickly over high heat so they don’t become tough. This recipe calls for almost flash grilling, just three or four minutes on each side. (Photo/Katie Workman via AP)

From The Asian Reporter, V27, #16 (August 21, 2017), page 13.

By Katie Workman

The Associated Press

Those who love short ribs LOVE them. Those who haven’t cooked them at home before might be a little intimidated by them. Let’s bridge that gap.

In general, short ribs should be cooked either low and slow, or very quickly over high heat so they don’t become tough. This recipe calls for almost flash grilling, just three or four minutes on each side.

Because this is a fast-cooked short rib recipe, the cut you’ll want to buy is "flanken style," where the ribs are cut across the bones into thin slices. This allows the surface to caramelize while keeping the middle juicy and tender.

Sometimes, if you find a very, very nice butcher (and I surely did), he or she will cut the flanken in strips in such a way that there are no bones in the slices. This might be more expensive, and some flanken purists might insist that the bones add flavor and are part of the point of short ribs. But when it comes time to eat the meat, boneless flanken strips make for very easy dining.

You can serve these on their own, with a big pile of fluffy rice. I like to serve them the way a number of Korean meat dishes are served, with rice and lettuce leaves, and some condiments of your choice. A bit of the meat and a bit of the rice goes into a lettuce leaf, along with any extras, and then you fold up the lettuce around the filling. This is known as ssam, or lettuce wraps, and they are a lot of fun. The balance of the crisp vegetables, fresh herbs, rich meat, and fragrant rice works, even though it might be slightly different every time. Part of its charm. Add what you like, skip what you don’t, and wrap and eat.

Along with the easily available suggestions for add-ins below, sometimes kimchi is offered, and a condiment called ssamjang, which translates to "wrapping sauce." If you can find either, add them to the offerings.

You can also broil the ribs instead of grilling during the months when you are cozying up to your stove instead of your grill.

Katie Workman has written two cookbooks focused on easy, family-friendly cooking, Dinner Solved! and The Mom 100 Cookbook.

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Serves 8

Start to finish: 13 hours

(includes 12 hours marinating time)

5 scallions, trimmed and cut into pieces

1/2 cup low-sodium soy sauce

1/2 cup brown sugar

3 tablespoons minced fresh ginger

1 tablespoon minced garlic

1/4 cup apple cider vinegar

1 tablespoon sesame oil

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 1/2 pounds bone-in beef short ribs, cut across the bones into 1/2-inch slices

Cooked rice

Optional, for serving:

2 tablespoons sesame seeds

Large lettuce leaves, such as tender Boston or Bibb

Slivered scallions

Cucumbers and carrots, cut into matchsticks

Slivered radishes

Fresh herbs, such as basil, mint, and cilantro

Sriracha or other hot chili sauce