Korean Beef Ribs
We’ve had several disappointments this month, though this one can be classified under user error. The recipe was from
I marinated beef ribs for a grilled lunch item… only thing was we were in the midst of preparations to leave for a gathering with friends, and I relied on the book too heavily instead of feeling my way through the recipe, and going by what I already knew — that beef ribs sliced this way are best when cooked very briefly, barely seared just to get those fats melting and moistening the rest of the meat. The instructions said to grill the meat 4-5 minutes on each side, but that was obviously too long, or our grill was too hot. Better results could have been had if the meat had been grilled a couple of minutes on each side at most. We salvaged what we could, and enjoyed ate it with the accompanying pickled cabbages (another disappointment that I won’t bother to post). Oh well.
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POSTED IN: Beef, Lamb, Pork, Korean
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