Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw

Though I’m partial to BBQ of the American variety, I’m not going to gripe about grilled short ribs marinated in soy sauce and sriracha one bit.

Though Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw was an enduring run through my still-being-polished knife skills, the end result was worth all the slicing, chopping and julienne-ing (not a real word) that I put into it.

The Recipe (yield: 2 servings)

Meal 3: Marinated and grilled kalbi short ribs over Thai mango and peanut slaw

1 pound kalbi beef short ribs

Marinade for beef
1 tbsp low sodium soy sauce
1 tsp sriracha
1 clove garlic
1 small shallot, chopped
1 tsp honey
1 tsp rice vinegar
1 lime, juiced

1 small head of napa cabbage, thinly shredded
1/2 red onion, thinly sliced
1 mango, peeled, pitted, and julienned
3 tbsp peanuts, unsalted and chopped
1 tbsp mint, thinly sliced
1 tbsp basil, thinly sliced

Dressing for slaw
1 stalk lemongrass, outer leaves removed, inner white and light green leaves chopped
1 inch piece of ginger, grated
2 limes, juiced
1 large clove garlic, grated
1 serrano pepper, seeded and chopped
1 T fish sauce, preferably tiparos brand
1 1/2 t brown sugar
1 T vegetable oil

First thing you have to do is make the marinade for the short ribs. In a blender combine 1 T of low-sodium soy sauce, 1 t of sriracha, 1 clove of garlic, 1 small shallot (chopped), 1 t of honey, 1 t of rice vinegar and the juice of 1 lime.

Pour the marinade over 1 pound of kalbi beef short ribs, which can be found at most Asian markets and refrigerate for 30-45 minutes. While the beef is flavor-tanning, you can pull out that big ol’ knife of yours (that’s what she said!) and get to slicing and dicing.

For the slaw: Thinly shred 1 small head of napa cabbage

… thinly slice 1/2 red onion

… julienne 1 mango

… Chop 3 T of peanuts and thinly slice 1 T of mint and 1 T of basil.

For the slaw dressing: Slice 1 stalk of lemongrass

… grate 1 one-inch piece of ginger and 1 clove of garlic

… and seed and chop 1 serrano pepper. Also, now would be a good time to preheat your grill to medium-high heat.

In a blender, combine slaw dressing ingredients with the juice of 2 limes, 1 T of fish sauce, 1 1/2 t of brown sugar and 1 T of vegetable oil.

Mix it all up …

… and toss with the slaw. Let it sit for about 10 minutes, so the dressing begins to wilt the cabbage.

While the cabbage is wilting, grill the short ribs for 1-1 1/2 minutes per side. I used my oven broiler to cook mine because I ran out of propane.

To plate, split the rib portion between two people and top with 1-1 1/2 cups of slaw.

What I liked about this dish was how the clean, acidic slaw cut right through the short rib’s fattiness, while also enhancing all of the ingredients used to flavor the meat.

My favorite from Week 5, hands down.

Related Posts Plugin for WordPress, Blogger...

Warning: count(): Parameter must be an array or an object that implements Countable in /homepages/5/d240924402/htdocs/fatdude/wp-includes/class-wp-comment-query.php on line 399

6 thoughts on “Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw”

  1. This looks absolutely amazing! I can only imagine what it tastes like. I don’t know how you have so much time to make all of this! Just invite me over when you make this again okay? OKAY THANKS :)

    Keep up the good work!!

    1. Dude, I’m trying to feed everyone I know, so eventually you should totally come down for some grub!

      Thanks for the support! Also, I’m sure you’ve already seen, but you won the fifth EFX bracelet!

      As for the time, this took quite some time. Cooking every night takes like 2 or 2 1/2 hours because: 1) I’m taking pictures while I work and 2) The back pain really slows me down after only 15 or so minutes. Eventually, as I lose the weight, I’m sure that will subside though.

      However, I look at it like I would either be sitting on the couch, or working toward a healthier me. For once in my life, I’ve decided to try the less-easy route.

      1. Hi Niyaz,

        Long time lurker back from the early days of Food Frenzy. Love what you’re doing here.

        I hear you with the back pain from standing in the kitchen. Google kitchen anti-fatigue mats. They’re surprisingly effective. Keep up the great work!

        1. Chris! Welcome friend. Glad to see you around here. And yeah, the back pain is killing me. I went to physical therapy earlier in the summer, but really the weight is what keeps this going. So that’s the motivation for losing it.

          I’ve heard people talk about the kitchen mats a lot, I think I’ll try to grab one for Christmas. Any specific brand you think is best?

    1. PapaK: Short ribs are so freakin’ good, I totally agree.

      The recipe is so legit, but it’s a lot of cutting and slicing, and I have really slow knife skills, but it was worth it (as always).

      Also, BRUXIE WAS AMAZING. Thanks for the tip dude.

Leave a Reply

Your email address will not be published. Required fields are marked *