Grilled Asian Short Ribs with Cucumber Salad

By mz0926

From Cook's Country

June/July 2012
Why this recipe works:
Butterflying the ribs speeds up the cooking time and allows you to remove more fat from the meat before cooking.

Ingredients

• Serves 4
• Ingredients1 cup rice vinegar
• 1 cup sugar
• 3/4 cup soy sauce
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 2 tablespoons grated fresh ginger
• 4 (6- to 8-ounce) boneless beef short ribs, trimmed and butterflied
• Salt and pepper
• 2 seedless English cucumbers, peeled, halved lengthwise, and sliced thin
• 1/2 onion, sliced thin

Preparation

Step 1

Instructions 1. Whisk 1/2 cup vinegar and 1/3 cup sugar together until sugar is dissolved; set aside. Combine soy sauce, remaining 2/3 cup sugar, remaining 1/2 cup vinegar, garlic, and ginger in small saucepan and bring to simmer. Cook until sugar is dissolved and mixture has thickened, about 10 minutes. Reserve 1/2 cup soy sauce mixture for serving.
2. Pat ribs dry with paper towels and season with salt and pepper. Grill ribs over hot fire, brushing with soy sauce mixture, until temperature reaches 125 degrees, about 3 minutes per side. Transfer ribs to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
3. Meanwhile, toss cucumbers, vinegar mixture, onion, and oil together in bowl. Slice short ribs thinly against grain and transfer to serving platter. Serve cucumber salad with short ribs, passing reserved soy sauce mixture separately.