Grilling season is still in full force, and around here, we do not believe that beer is the only acceptable adult beverage for accompanying grilled fare.
The dish described below provides a tasty example. Not only does it pair well with wine, but with RED wine. Specifically, we recommend serving it with Merlot — such as any of the bottles featured in this special offering from Vinesse — or any red blend based on the varieties of Bordeaux.
The recipe that follows yields 6 servings, and if you can’t find certain ingredients at your supermarket, track down a Korean market.
BARBECUED SHORT RIBS WITH ASIAN MARINADE
Marinated Meat Ingredients
- 1/2 cup soy sauce
- 3/4 cup Korean rice wine or mirin
- 1 cup pineapple juice
- 2 tbl. sugar
- 2 tbl. sesame salt
3 tbl. chopped garlic
- 3/4 cup chopped scallions
- 3/4 cup minced onion
- 1 tbl. finely grated fresh ginger
- 1 small Asian pear, cut into 1-inch chunks
- 3 tbl. Asian sesame oil
- 2 tsp. coarsely ground Korean red chile
- 2 tsp. freshly ground black pepper
- 4-lbs. meaty flanken-style short ribs
Other Ingredients
- 1 head red-leaf lettuce, separated into leaves
- Sesame salt
- 4 large garlic cloves, thinly sliced
Preparation
- Combine all of the marinade ingredients in a food processor and puree; transfer to a bowl.
- Add the ribs and let marinate at room temperature for at least 3 hours, or refrigerate overnight.
- Light a grill or preheat the broiler. Remove the ribs from the marinade and shake off any excess. Grill or broil the ribs until cooked through, about 5 minutes per side.
- Serve the short ribs with the accompaniments.
