A Korean butchering method (that involves cutting across the ribs) is used for this recipe from Meat Manifesto, by Andy Fenner, R550, (Quivertree Publications). It’s called flanken (the Koreans call it Galbi – their popular choice for the grill) and the cut is characterised by long strips of meat, with little tips of rib bone.
TRY THIS SALAD: BABY SPINACH AND GRILLED AVOCADO SALAD WITH MINT VINAIGRETTE
- 3kg beef short ribs, cut across into strips (ask for flanken-style)
For the marinade
- 1 cup soy sauce
- 1 cup sherry vinegar
- 1 cup molasses
- 15 cloves garlic, minced
- 2 spring onions, chopped, plus extra to serve
- In a non-reactive bowl, combine all the marinade ingredients and mix well.
- Add the ribs and ensure they’re well coated. Pour into a sealable plastic bag. Press out all the air and place in the fridge overnight.
- Wipe off excess marinade and cook over very hot coals for a few minutes per side. (The ribs should cook quickly: about 4–6 minutes per strip of meat.)
- To serve arrange on a big platter and garnish with extra spring onions.
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