Kalbi Ribs with Macadamia Nut Rice
by Chef Peter Merriman
Servings: 4 - 6
(This can be made in the kitchen on a grill.
Prep Time: 8 hours
Cook Time: 15 minutes
This Korean twist on the American classic comfort food, short ribs, is
supereasy and quick,”
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
Directions:
1. Purée the onion, garlic, ginger, soy sauce, and brown sugar in a
food processor. Pour over ribs and marinate for 8 hours.
2. 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.
3. Grill the ribs over charcoal until medium rare.
4. Serve on jasmine rice tossed with garlic butter, toasted macadamia
nuts, and chopped scallions.
Chef Merriman’s Tip
“Half-inch pieces of beef absorb the marinade better, stay more tender,
and cook more evenly—so have your butcher cut them down.”
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