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Chef Wil Gilson introduces us to what could be your new favorite grilling recipe for the summer with his Grilled Marinated Beef Short Ribs. This summer, we teamed up with […]
Chef Wil Gilson introduces us to what could be your new favorite grilling recipe for the summer with his Grilled Marinated Beef Short Ribs. This summer, we teamed up with Yankee Magazine and well-known Boston Chef Wil Gilson for this new favorite summer grilling recipe.
Chef Gilson’s Grilled Marinated Beef Short Ribs recipe is uniquely New England with a special ingredient. Read on for his easy and tasty recipe plus some quick grilling tips from the chef himself.
Grilled Marinated Beef Short Ribs
Yield: 4-6 servings
Total time: 4 hours
Active time: 30 minutes
5 lbs. Korean-style beef short ribs*
1 bunch Thai basil, picked leaves, half reserved for garnish
1 bunch cilantro, picked leaves, half reserved for garnish
1 cup maple syrup
1 cup soy sauce
½ cup red wine (or water)
¼ cup balsamic vinegar
1 bunch scallions, sliced finely
2 tablespoons peeled and chopped ginger
4 tablespoons minced garlic
1 jalapeno, diced or sliced finely
Place beef short ribs in a freezer bag or a plastic tub that can be sealed (you may need to separate the ribs from one another depending on how they are packed). Put a layer of picked herb leaves on top of the ribs. Flip the ribs over and place more herbs on the other side. The ribs should have fresh herbs on the bottom and the top now.
Combine the remaining ingredients for the marinade in a bowl and whisk together. Pour the marinade over the ribs and allow them to marinate for at least 3 hours or overnight in the refrigerator.
Heat your electric grill to a medium-high heat. Remove the ribs from the marinade and place on a rack to let them drain any excess marinade. Grill ribs for 4-5 minutes per side. Garnish with basil and cilantro leaves.
*Korean-style short ribs can be found at most Asian markets. The cut refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American short ribs, which are best for braising and include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to 10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.
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