Korean Flanken Short Ribs

Today we are grilling up Korean Short Ribs. Also known as Galbi or Kalbi, these finger foods come from a lateral cut of short ribs - Flanken. We are going to marinade these up in a homemade brine, and then reverse searing them on my weber kettle master touch. I have some audio issues towards the beginning of this cook, so my apologies in advance. This is a really good "quick" cook guys, and I cant wait to make these again. Sound good? lets gets get started...

YouTube Instructional: https://youtu.be/UGcpQUQAmSw

Ingredients:
~4.5 Lbs Flanken Cut Beef Short Ribs
1/2 to 3/4 Fuji Apple (or asian pear)
1 Cup Soy Sauce
3/4 Cup Brown Sugar
1/4 Cup Mirin
4 Garlic Cloves
2 Tbsp Sesame Oil
1/2 Cup Water
1/2 Tsp Black Pepper

Garnish with Green Onions and Sesame Seeds

Step 1: Mix together the Marinade

Dice the Fuji Apple (or Asian Pear) and mince the garlic cloves.

Mix together all of the ingredients into a ziplock bag.

Step 2: Trim the Steak

I like to trim off the hard pockets of fat. I wont eat them later but many people keep them on to preserve the presentation.

Put the steak into the marinade for a few hours to overnight (no more than 24hrs)

Step 3: Reverse Sear the Steak

Create two zones on your grill.

Sear the ribs over direct flame or coals.

Move to the cool side and let them come up to temp - we are looking for either cooked like a steak - 125-130 or to the point where the connective tissue falls apart - 185-195

I like them cooked like a steak, so pull them between 120 and 125 for medium rare.

Enjoy!