It's grilling time in our part of the world. And we've got a great, easy recipe, particularly if you can find cross-cut beef short ribs (sometimes called "flanken"). We get ours at a big-box store. We stock up every time we're there because we want this great barbecue meal a lot all summer long.
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks with eight New York publishers. Our most current is the LOOK AND COOK AIR-FRYER BIBLE, which you can find here.
This podcast lets us indulge some of our passions: food and cooking. (Bruce is off on knitting adventures on his own; Mark has a podcast solely focused on walking slowly through Dante's DIVINE COMEDY.)
We're glad you're with us. Thanks for being a part of our journey.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:56] Our one-minute cooking tip: Clean your grill AFTER every use.
[02:32] We're making grilled, cross-cut, beef short ribs!
Here's how! Put all of this in a turbo blender or a food processor to make a marinade:
1 medium yellow onion, peeled and cut into 1-inch or 2 1/2-cm chunks;
1 medium Asian pear (about 6 ounces or 170 grams);
5 peeled, medium garlic cloves;
one 1-inch or 2 1/2-cm piece of peeled fresh ginger, cut into smaller chunks;
1 cup or 250 milliliters soy sauce;
1/2 cup or 125 milliliters water;
1/4 cup or 55 grams packed light brown sugar;
2 tablespoons or 30 milliliters mirin;
and 1 tablespoon or 4 grams freshly ground black pepper.
Blend until a smooth puree, then pour into a very large, zip-seal plastic bag. Add about 3 pounds or 1.4 kilograms of cross-cut beef short ribs. Massage the puree into the meat, seal, and marinate in the fridge for at least 2 hours or up to 8 hours.
Grill over direct high heat 3 - 4 minutes per side. Cut them into chunks with at least one oval bone in each. Serve with cooked white or brown rice and lots of kimchi.
[13:52] What’s making us happy in food this week: affirmation from others on our TikTok channel and homemade kimchi!