I’m back in San Francisco, and will be posting a new video recipe tomorrow featuring a rather successful experiment involving Korean-style, beef short ribs. Also, my sincerest thanks to all those who sent their thoughts regarding my uncle Bill this week. They were very much appreciated. Stay tuned!
Labor Day weekend is always a bittersweet holiday. It’s
supposed to honor America’s organized labor movement, but really what it
mostly celebrates is the end of summer.
Pretty soon our grills will be covered
by huge snow drifts, and the season’s warm breezes will be a distant memory.
Well, not for me, as I live in California, but you get the point.
This grilled kiwi and chili-rubbed beef short ribs recipe is
specifically designed with that melancholy in mind. The prep is minimal, and the ultra
short cooking time means that instead of being stuck in front of a grill, you
can actually enjoy more of these last precious summer days.
We tied the world record here for fewest ingredients in a
marinade, with one, but thanks to the kiwi’s enzymatic magic, that’s all we
need. Unlike some tropical fruit marinades, kiwi doesn’t turn the meat into
mush, and provides a nice, slightly sweet and acidic base for our Ancho chili
rub. I loved how this came out, and while highly-seasoned, the beefy goodness of the short ribs really came through.
I want to wish all of you a happy and healthy Labor Day
weekend. What better way to celebrate organized labor, than by doing the minimum
amount of it at your cookout? I hope you give these super simple, but very
delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!
Ingredients for 4 portions:
2 pounds Korean-style (aka flanken style) beef short ribs
For the chili rub:
1 tbsp ancho chili powder
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tsp garlic powder
1/4 tsp cayenne, or to taste
Incoming search terms: