Beef Short Ribs With Porcini Rub
Published December 21, 2010
- Total Time
- 15 minutes
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Ingredients
FOR THE MARINADE
1 kiwi, peeled
2 cups extra-virgin olive oil
2 cups balsamic vinegar
½ cup honey
1 red onion, thinly sliced
16 Korean-style beef short ribs cut across the bone, about ½-inch thick, 5 to 6 pounds total
FOR THE PORCINI RUB
½ cup finely ground dried porcini mushrooms
¼ cup sugar
2 tablespoons salt
2 tablespoons red pepper flakes
2 tablespoons black pepper
4 scallions, trimmed and finely sliced lengthwise, for garnish
Preparation
FOR THE MARINADE
- Step 1
For the marinade: Purée the kiwi in a blender or small food processor. In a mixing bowl, combine the kiwi, olive oil, balsamic vinegar, honey and onion. Place ribs in an extra-large zip-lock plastic bag or other large container. Add marinade, and mix well to coat ribs. Seal or cover, and refrigerate for 2 hours.
- Step 2
For the porcini rub: In a small mixing bowl, combine ground mushrooms, sugar, salt, red pepper flakes and black pepper. Mix well.
- Step 3
Heat a grill or broiler. Pat ribs dry and slather with porcini rub, coating them well on all sides. Grill or broil for about 2 minutes on each side, or to taste. Transfer to a warm platter, garnish with scallion slices.
Private Notes