I’ve started lifting weights again now that Jeff and I finally bought a small set of adjustable weights for the house. I’ve noticed that now that my body is constantly breaking down and rebuilding muscle that I am craving protein much more, which makes sense, but has led to some really unusual dinners lately.
I left the farmer’s market the other day with 4 huge short ribs, something I haven’t bought in over a year. I got home and suddenly thought to myself, “How did I talk myself into buying all this meat?! What am I gonna do with all of it?!” As you may know, Jeff and I are not vegetarians, but meat is never a requirement and is rarely the focus of the meals I make. So to come home with several pounds of beef ribs as an impulse buy kinda made me chuckle at myself a little.
Well, I had them, might as well make them awesome right?
I started making a flavorful marinade by heating up some garlic, ginger, scallions, and red pepper flake in sesame oil to release their flavors.
Then I added soy sauce, rice vinegar, mirin, and lemon juice. That got poured over the short ribs and left to marinate for about an hour.
I got a grill pan searing hot and sizzled the ribs on it, about 5 minutes on each side.
When those came off, I added some cubed pineapple to the grill pan and drizzled the leftover marinade over them. When the pineapple was nice and hot, it was time to eat!
I served it with jasmine rice and some of the spicy cucumber quick pickles that I made the other day.
This cut of meat has a lot of fat on it and several bones to work around, so there are really only a few good bites of meat on it. That’s why I bought 4 for just the 2 of us and it really was just the right amount. We ended up having about one and a half each and then Jeff took the last one to lunch the next day.
Garlic and ginger short ribs
Short ribs coated in a flavorful asian marinade.
Prep Time: 1 hour, 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 20 minutes
Yield: 2 to 4 servings
- 4 medium-sized flanken-cut short ribs
- 3 large cloves of garlic (sliced)
- a 1 inch piece of ginger (grated)
- 2 scallions (sliced)
- a pinch of red pepper flake
- 2 tbsp. mirin
- 1 tbsp. rice vinegar
- 1/4 cup soy sauce
- the juice of 1 lemon
- sesame oil
- In a small pot heat garlic, ginger, scallions, and red pepper flake with sesame oil until fragrant.
- Add liquid ingredients and allow to heat up but not boil.
- Pour over short ribs in a sealable container, shake to coat and leave to marinate for 1 hour.
- Grill short ribs on a very hot grill pan coated in sesame oil for about 5 minutes on each side.
This was a delicious combination of flavors. The ribs were so garlicky and flavorful, and the pineapple was bursting with sweetness.
Do you like fruit in savory dishes?