Margaret and Chuck, our amazing sister and brother-in-law came to visit us this weekend. I wanted to make something that I have tried before, so the first thing that I thought of was this Short Rib recipe. Eric and I made it this summer and it was surprising easy and very delicious. Actually, it's one of our favorite meals we've created together.
Unfortunately, I cannot take credit for this recipe, because it is Bobby Flay's. Those of you who are Food Network fans, like myself, know that Bobby Flay does not mess around with meat. This recipe is no exception. The flavors are fresh and exciting. Even as you put together the marinade you will be delighted with the flavors. The sesame oil adds such a rich dimension to the marinade and the fresh ginger makes such a difference. The green onions and sesame seeds add a yummy crunch.
I highly recommend this recipe, especially for a special night. I say special because the ingredients are on the expensive side. It's completely worth it though and I promise your guests will rave about this recipe.
Bobby Flay's BBQ Short Ribs
- 2 tablespoons toasted sesame seeds, plus more for sprinkling
- 4 large cloves garlic, pressed
- 1 cup soy sauce
- 2 tablespoons sherry
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons water
- 2 teaspoons fresh ginger, finely grated
- 1/2 cup chopped scallions (green and white parts, mixed), plus more green tips for sprinkling
- 1 tablespoon red chili flakes
- 6 pounds short ribs, cut into thin pieces, about 2 1/2 inches long
Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes; stir until thoroughly combined. Place the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours.
Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer. Remove to a platter and sprinkle with sesame seeds and green onions.
**Note: The first time we made this recipe I used the full tablespoon of chili flakes and it was way too HOT for me. So this time I only used half a tablespoon. It still had a nice kick, but didn't cause me to down a gallon of water after a couple bites.