Summer grilling season is well under way and I’ve got a sweet and sticky ribs recipe that you’re going to love. This Grilled Korean Short Ribs with a Crunchy Asian slaw dish is big on flavor and could not be easier to make. These ribs actually cook up so quickly you better make sure to have a cold pitcher of lemonade ready, along with a stack of wet naps!
To make the slaw, do yourself a favor and use your KitchenAid® Pro Line® Series Food Processor, and set the external adjustable lever on the ExactSlice™ System to a medium setting. This Food Processor will shred your veggies in a fraction of the time you can, even if you do have crazy knife skills.
Place your red and napa cabbage along with a couple carrots and half a gala apple into the Food Processor and shred until each vegetable is made into a roughly chopped thread.
Transfer the mixture to a large bowl and add the edamame, green onions, peanuts, and sesame seeds. Keep the slaw mixture in the fridge until ready to mix with dressing. To make the dressing combine the mayonnaise with soy sauce, toasted sesame oil, rice wine vinegar, and lime juice and zest. You will need to add a couple tablespoons of water to make the dressing pourable.
Season the slaw mixture with 1/2 teaspoon of salt and a few cracks of pepper, then toss with enough dressing to thoroughly coat the cabbage. Keep in the fridge until ready to serve.
Korean style beef short ribs are cut across the bone, flanken style, which helps them cook quickly and absorb the marinade. They are also well marbled and high in fat, meaning rich in flavor. Combine the soy sauce with brown sugar, rice wine vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes and let the ribs marinate for at least 1-3 hours in a resealable bag. Preheat your KitchenAid® Grill & Panini Press over medium-high heat for 3 minutes. I love this pan because it retains and evenly distributes heat so well. Place 4 ribs in the Grill Pan, making sure not to over-crowd the pan, otherwise the ribs wont sear properly.
You will know the ribs are ready to flip when juices start to pool on the top side of the meat, about 3 minutes. Flip, and let cook another 3 minutes. The key to getting those beautiful grill marks is to leave the ribs alone once they hit the pan, so no poking or prodding with your tongs.
Plating a dish is honestly my favorite part of the cooking process. We already know the food is going to taste good, so why not make it look good too? Scoop the slaw into a nice serving bowl and place it on a large cutting board or serving platter. Take a piece of wax or parchment paper and crinkle it up for a next texture. Place the ribs on top of the paper and garnish with sesame seeds, sliced green onions, lime zest, and sliced chiles. And there you have it! The perfect dish for summer.
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Grilled Korean Short Ribs with A Crunchy Asian Slaw
Makes 2-3 servings
For the short ribs and marinade
1 1/2 pounds Korean style (flanken style) beef short ribs
1/2 cup soy sauce
1/2 cup water
1/3 cup brown sugar
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 garlic clove, grated or finely chopped
1 teaspoon ginger, grated or finely chopped
1/2 teaspoon red pepper flakes
For the asian slaw
1/2 head napa cabbage
1/2 head red cabbage
2 large carrots, peeled
1 Gala or sweet apple, cored
1/2 cup edamame, cooked & shelled
1/2 bunch green onions, finely chopped
1/3 cup roasted & unsalted peanuts, roughly chopped
1 tablespoon toasted sesame seeds
Freshly cracked pepper
Thai or Serrano chiles, finely sliced for garnish
For the slaw dressing
3/4 cup of mayonnaise
1/2 teaspoon toasted sesame oil
1 tablespoon rice wine vinegar
1 1/2 tablespoons low sodium soy sauce
Zest of 1 lime
Juice of 1/2 a lime
1/4 teaspoon freshly cracked pepper
In a bowl, combine all of the marinade ingredients and mix well. Place the ribs and marinade in a resealable bag and refrigerate for at least one hour, or overnight.
To make the slaw, use your KitchenAid® Pro Line® Series Food Processor and set the external adjustable lever on the ExactSlice™ System to a medium setting. Shred your napa and red cabbages, carrots, and apple in the bowl of your Food Processor, then transfer to a large bowl. Add the edamame, green onions, peanuts, and sesame seeds, along with 1/2 teaspoon of salt and a couple cracks of pepper.
In another bowl, combine all the slaw dressing ingredients and whisk well, adding 1-2 tablespoons of water to make the dressing pourable. Check your seasoning, as it may need more soy sauce or lime juice to fit your personal taste preference. Right before serving, pour enough dressing on the cabbage mixture to thoroughly coat, mix well.
To grill your short ribs, preheat your KitchenAid® Grill & Panini Press over medium-high heat for 3 minutes. Add the short ribs and cook for 3 minutes, until the juices push through on the top side. Flip, and cook for 2-3 minutes more. Plate the ribs and slaw, and garnish with lime zest, sesame seeds, and sliced chiles.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*