Korean Style BBQ Short Ribs

“The short ribs benefit from the Organic Cab’s dark fruit notes, which balance the sweetness of the marinade. Meanwhile, the tannins in the wine cut through the fatty richness of the meat, cleansing your palate with each sip.“

Karamia Burke, Accounting Assistant

Serves: 4

Ingredients:
1/2 cup of AVV Cabernet Sauvignon – organically grown
3/4 cup papaya juice
3/4 cup dark soy sauce, regular
1/2 cup fresh ginger, minced
1/4 cup sesame oil
6 Tbsp honey
3 green onion, chopped
1/2 cup toasted sesame seeds
1/4 cup red pepper flakes
1 tsp salt
1 tsp pepper
2 1/2 lbs (12) beef flanken* style short ribs

*Flanken ribs are beef short ribs that have been cut across the bone, instead of in between the bone.

Method of Preparation:

Pour wine, papaya juice, dark soy sauce, ginger, sesame oil and honey into a bowl. Whisk in green onion, sesame seeds, red pepper flakes, salt and pepper.

Submerge ribs in marinade; cover the bowl and refrigerate 7 to 12 hours – the longer, the better.

Preheat an outdoor grill for medium-high heat. Remove ribs from marinade and shake off excess; discard marinade.

Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Serve with Asian slaw or rice.