Friday, August 30, 2013

Grilled Kiwi & Chili-Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work

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
1 kiwi
For the chili rub:
1 tbsp ancho chili powder
1 tbsp sugar
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tsp garlic powder
1/4 tsp cayenne, or to taste

14 comments:

gumgak said...

I am so happy to see you back.

Brian Duggan said...

Garlic powder, not to be confused with garlic salt....but can it be confused with garlic granules??

Semantics are fun!

Beth said...

Is it just me, or does the sound cut out around 1:40?

Mai Trinh said...

Chef John,
I know this is irrelevant but can you make a list of essential cooking tools for best results? With your experiences I'm sure you will be able to give great advice. Thanks

edward said...

Hi Chef,

I keep wanting to make these Korean / Flankenstein ribs but I'm not in the US - If you were to walk up to a butcher with an entire hanging beef, what would you tell him you want? Because here they would have no idea of Korean or Flankenstein ribs.

Thanks,
CS

Chef John said...

No idea what you'd ask for, but any butcher would be able to tell from a picture of the cut! Just show them your phone!

Beth said...

The whole foods butcher just cut these for me – knew exactly what I was asking for based on Chef John's description. He also suggested not to cut them to send, as they would be more likely to fall apart on the grill(?)

Monica said...

I will have to try this. I noticed that the price of flank steak has risen due to all the TV guys using it.
Made your peach chutney again and will serve it with a Pennyroyal goat Cheese we bought at the Navarro vineyard.

Chef John said...

Be careful, it "flanken style" short ribs not flank steak!

Ness Smith said...

hello can you please let me know what is the best cutting board for meats

Ness Smith said...

hello I would like to know what is the best cutting board for meats?

Beth said...

Grilled these today, phenomenal flavor, tender without being mushy, as promised. suggest you make sure that your grill is very hot.

John Young said...

How long would it take to cook if you smoked these ribs?

Chef John said...

Not sure, never tried!