I made Korean short ribs on the weekend and was not happy with the quality of the meat. The marinade was on point, but the ribs were not up to my standards. Subsequently I was left with a lot of short ribs and nothing to do with them. Lucky for me, Meg’s a pinner and recalled a recipe that would use up my leftovers.
The recipe is from Half Baked Harvest, a Short Rib Pho French Dip. To be honest, I thought it looked a little fucked. I’m not pho-sho about the whole Asian fusion thing. It’s out of my wheelhouse. Regardless, I decided to make the sandwiches. I called Meg and Wizz over to sample the product and they were delighted. Surprisingly, they were very complimentary, which then turned to doubt – did I in fact make the sauces? Yes I did.
- Rib Marinade
- 1 large Fuji apple
- 1 large Asian pear
- 1 1/4 cups soy sauce
- 3/4 cup sugar
- 1 onion, roughly chopped
- 4 green onions, chopped
- 5 cloves of garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons sesame seeds
- 1/4 cup sesame oil
- 5 pounds LA-style beef short ribs (short ribs cut thinly and across the bone, 1/4-inch thick)
- 1/4 cup each red wine vinegar + balsamic vinegar
- 2 cloves garlic, minced
- 1 shallot, chopped
- 1 jalapeno, seeded and chopped
- 1/2 cup fresh thai basil (may sub regular basil)
- 1/4 cup fresh cilantro
- 1/2 cup olive oil
- 1 teaspoon salt
- 6 Ace Bakery Ciabatta Piccola buns
- 12 slices Swiss cheese
- 1 cup of bean sprouts
- 1 cup pickled turnip or carrot
- 2 sliced Jalapeno peppers
- 6 fried eggs
- For the marinade: Grate the apple and pear into a large bowl, making sure to catch all of their juices.
- Add the soy sauce, sugar, onions, garlic, ginger, sesame seeds, and sesame oil, mixing thoroughly.
- Add the short ribs to the bowl and mix everything well by hand, ensuring that all the ribs are thoroughly coated with the marinade. Place the bowl in the refrigerator to marinate the meat for at least 12 hours before cooking. (The longer you marinate the meat, the better it tastes.)
- If using the bbq: Grill ribs for about 5 to 7 minutes, or until the meat is browned on all sides. If using an oven: Line a roasting pan with aluminum foil. Place 7 or 8 strips of meat on a nonstick rack, then put the rack on top of the lined roasting pan. Cook at 450° F for 15 minutes, depending on your oven. Flip the meat and continue cooking for another 5 to 10 minutes. Cook the meat in batches until it is all roasted.
- Cut bun in half, lengthwise. Spread Thai basil chimichurri on bottom half of bun. Add thinly sliced beef ribs onto bottom. Add 2 slices of swiss cheese. Place under broiler until cheese is melted. Re open sandwich. Add bean sprouts, pickled turnip/carrot, jalapenos and fried egg. Take remaining chimichurri and sauce from beef ribs and put in a bowl. Use for additional dipping.
It’s safe to say, like my obsession with sequins, I now am on the lookout for anything fusion – food, fitness, fashion, I’m in. Although the sandwich seems complicated, you’re only making two sauces. The marinade for the ribs, and the chimichurri are both easy. Another option could be to grill steaks and use the marinade during the barbequing process. One tip, make sure you use a crusty, sturdy bun; a kaiser will not stand up.
Have a great weekend. Get your fusion-on.