Kalbi Ribs With Macadamia Nut Rice
Delight in the flavors of tender beef short ribs marinated in a hearty blend of onion, garlic, ginger, soy sauce, and brown sugar. Roasted to perfection on the grill, these succulent ribs are served atop a bed of fragrant jasmine rice, tossed with a medley of garlic butter, toasted macadamia nuts, and fresh scallions. Unlock a harmonious symphony of savory and aromatic sensations with each delectable forkful of this dish.
— Constant Cookbook
Ingredients
- 1 jumbo onion
- 6 cloves garlic
- 1/4 cup finely chopped fresh ginger
- 2 cups low-sodium soy sauce
- 1/4 cup brown sugar
- 5 pounds 1/2-inch-cut beef short ribs, use prime or choice corn-fed beef (you need the fat)
- 12 ounces jasmine rice
- 2 tablespoons garlic butter
- 1/2 cup chopped toasted macadamia nuts
- 1/2 cup chopped scallions
Instructions
- Purée the onion, garlic, ginger, soy sauce, and brown sugar in a food processor. Pour over ribs and marinate for 8 hours.
- Rinse the rice in a sieve under cold water, place in a small saucepan, and pour in enough water to cover rice and come to 1 inch above it. Bring to a boil and then reduce the heat and simmer for 15 minutes. turn off the heat and let the rice rest for 15 minutes without opening the lid.
- Grill the ribs over charcoal until medium rare.
- Serve on jasmine rice tossed with garlic butter, toasted macadamia nuts, and chopped scallions.
Cook Time
15M
Prep Time
PT8H
Yield
4 - 6 servings
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