Grilled Korean-Style Short Ribs with Asian Slaw

Ask your butcher to cut flanken-style beef short ribs across the bones into slices 1/3 to 1/2 inch (9 to 12 mm) thick for this flavorful gluten-free dish. You can marinate the meat while you’re preparing the other ingredients, but, for even better results, let it sit in the marinade overnight. To enjoy this dish in the Korean style, place a mound of rice in a lettuce leaf, top with a bite of meat and a little slaw, and then fold it and eat it like a taco.

 

Grilled Korean-Style Short Ribs with Asian Slaw

 

Ingredients

 

For the short ribs:

2/3 cup (5 fl. oz./160 ml) gluten-free tamari

8 green onions, chopped

6 Tbs. (3 fl. oz./90 ml) firmly packed brown sugar

1/4 cup (2 fl. oz./60 ml) rice vinegar

3 Tbs. Asian sesame oil

2 Tbs. minced shallots

2 Tbs. minced fresh ginger

1/2 tsp. Asian chile paste such as sambal oelek

3 lb. (1.5 kg) Korean-style short ribs

Asian Slaw (page 215)

Cooked short-grain brown rice

Red leaf lettuce for serving(optional)

 

For the slaw:

3 Tbs. vegetable oil

2 Tbs. rice vinegar

1 1/2 tsp. minced fresh ginger

1 1/2 tsp. sugar

1 1/2 tsp. Asian sesame oil

3/4 tsp. Asian chile paste such as sambal oelek

6 cups (18 oz./560 g) thinly sliced Napa cabbage (about 1/2 large head)

4 green onions, thinly sliced

Kosher salt and freshly ground pepper

1 Tbs. toasted sesame seeds (optional)

 

Directions

 

In a glass baking dish, stir together the tamari, half of the chopped green onions, the brown sugar, vinegar, sesame oil, shallots, ginger and chile paste. Add the meat and turn to coat. Let the meat marinate at room temperature while preparing the slaw and rice (or cover and refrigerate overnight).

 

Meanwhile, make the slaw: In a small bowl, whisk together the vegetable oil, vinegar, ginger, sugar, sesame oil and chile paste. Set aside. In a large bowl, combine the cabbage and sliced green onions. Add the dressing and toss to coat. Season to taste with salt and pepper, Sprinkle with the sesame seeds and set aside.

 

Prepare a grill for direct-heat cooking over high heat. Remove the meat from the marinade and place on the grill rack. Cook to the desired doneness, about 3 minutes per side for medium-rare. Transfer the short ribs to a platter. Sprinkle with the remaining chopped green onions and serve immediately with the slaw, rice and lettuce leaves. Serves 4.

 

 

 

 

Find more quick, gluten-free dinner recipes in our book
Weeknight Gluten Free, by Kristine Kidd.