Kalbi Ribs and Grilled Corn with Kalbi Butter

By DreiFromBK

Ingredients

• 3/4 cup malt vinegar
• 1/3 cup extra-virgin olive oil
• 3 tablespoons sambal oelek
• 2 tablespoons Asian fish sauce
• 3 garlic cloves
• 4 pounds flanken-style beef short ribs (sliced 1/3 inch thick across the bones)
• 1 stick unsalted butter, softened
• 4 ears of corn, shucked and cut crosswise into thirds
• Salt
• Charred Okra Relish, for serving

Details

Servings 6
Cooking time 90mins
Adapted from foodandwine.com

Preparation

Step 1

In a food processor, puree the vinegar with the olive oil, sambal, fish sauce and garlic. Transfer 1/2 cup of the kalbi marinade to a bowl. On a large baking sheet, brush the ribs with the remaining marinade and let stand for 30 minutes to 1 hour.

Meanwhile, in the processor, pulse the butter until smooth. With the machine on, gradually add the reserved 1/2 cup of kalbi marinade. Scrape the kalbi butter into the bowl.

Light a grill. Brush the corn with kalbi butter and grill over moderately high heat, turning and brushing with more butter, until lightly charred, 5 to 7 minutes. Transfer to a large platter.

Season the ribs lightly 
with salt and grill over high heat, turning once, until nearly cooked through and lightly charred, 4 to 6 minutes. Transfer to the platter and serve 
with the okra relish.