Kalbi or Short Braised Ribs…

For years my husband and I have followed the blog The Domestic Man. Russ is a genius when it comes to Paleo recipes and in particular beef, chicken, pork and seafood.  His recipes are always easy and spot-on delicious. I am super excited that he has recently finished his book The Ancestral Table, which will be released Feburary 11th (Tate’s birthday! What a great day!). You can preorder it now from Amazon. The recipes are amazing and so easy to make. And, the pictures are absolutely beautiful, and you know I’m a picture snob.

Anyway, Russ was kind enough to share with me one of his recipes from the book. We’ve been dying to try to make short ribs for sometime now and, fortunately, that was one of the recipes he sent over, so it was perfect!! Here is what you need for his Kalbi, Korean Short Ribs.

• 3 LBS. BEEF SHORT RIBS, CUT ACROSS THE BONE (OFTEN REFERRED TO AS FLANKEN, ENGLISH, OR L.A. CUT)
• 1 ASIAN PEAR OR GOLDEN or BOSC PEAR, GRATED (OR 1/2 CUP UNSWEETENED APPLESAUCE)
• 6 CLOVES GARLIC, MINCED
• 1/2″ GINGER, PEELED AND GRATED
• (OR 1 TSP. GROUND GINGER)
• 1 CUP SODA WATER
• 1/2 CUP TAMARI
• 1/4 CUP HONEY
• 1/4 CUP SESAME OIL
• 2 TBSP. SESAME SEEDS
• JUICE OF 1 LIME (2 TBSP.)

The prep work took about 10 minutes and the cooking time was even less…

Here are his directions:

1. Combine all the marinade ingredients, then pour over the ribs in a resealable plastic bag. Mix thoroughly to coat all the pieces evenly. Marinate overnight.

2. The next day, grill the ribs over direct high heat until cooked through, about 3 minutes per side. Yep, that’s it!!

Make sure the grill is really hot!

We also made our bok choy using his Chinese Greens recipe and they were delicious as well.

• 1/3 CUP CHICKEN BROTH
• 2 TBSP. CHINESE COOKING WINE
• 1/4 TSP. WHITE PEPPER
• SALT TO TASTE
• 1 TSP. ARROWROOT STARCH OR
• POTATO STARCH
• 1 TSP. COLD WATER
• 1 LB. WHOLE LEAFY CHINESE GREENS, LIKE CHOY SUM, KAI-LAN, OR BOK CHOY
• 1 TBSP. COCONUT OIL
• 1″ GINGER, PEELED AND GRATED

1. Combine the chicken broth, Chinese cooking wine, and white pepper, adding salt to taste; set aside. Mix together the starch and cold water in a small bowl and set aside.

2. Rinse the greens in cold water, then drain. Bring a stockpot of water to a boil, dip the greens into the water using tongs, and blanch for 30 seconds. Drain and rinse the greens with cold water, then set aside.

3. Heat the oil in a wok on high heat until shimmering, about 1 minute. Add the ginger and sauté until aromatic, 15-30 seconds. Add the greens and sauce and simmer until the greens are wilted, about 2 minutes. Remove the greens with tongs and place in a serving dish, keeping the sauce in the wok.

4. Add the starch slurry to the sauce, stirring until thickened, about 1 minute.

5. Pour the thickened sauce over the greens and serve.

Oh and the things on the right side are my butternut squash cakes. It’s one of our new favorite sides, but you’ll have to wait just a bit for that recipe. Sorry!

Tate was sampling and he thought that was the only rib we had. Thankfully, we had many more. The kid LOVES his ribs!!!