Kalbi Ribs With Macadamia Nut Rice
This delicious recipe features succulent beef short ribs marinated in a flavorful blend of onions, garlic, ginger, soy sauce, and brown sugar. Grilled to perfection and served atop fragrant jasmine rice mixed with garlic butter, toasted macadamia nuts, and fresh scallions, this meal is sure to impress your taste buds. Enjoy the tender meat and aromatic rice for a delightful dining experience.
— 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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