If you've been to a Korean barbecue restaurant, you've probably enjoyed kalbi, grilled flankenstyle short ribs, which are long and thin and cut across the bone. But it's unlikely that you've had grilled English-cut short ribs (the type you typically braise). A straight-ahead dry rub with a touch of cornstarch traps in juices just enough to allow quick formation of a crust, so the ribs can spend a longer-than-usual time on the grill without added moisture. These slow-grilled short ribs are an absolute revelation: smoky, intensely beefy, steaklike yet tender, and begging to be sliced thinly, à la Texas brisket.

Keith's Recipe Breakdown(click the image below to enlarge)

Short Ribs with Cucumber and Orange SaladHands-on: 30 min. Total: 4 hr.

Follow These Steps:

• Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes.

• Heat grill to medium heat.

• After preheating, turn left burner off (leave right burner on). Coat grill rack with cooking spray. Arrange ribs on left side of grill rack; grill, covered, 3 hours or until tender and a thermometer registers 200° (maintain grill temperature at 325°). Place ribs on a cutting board; cover loosely with foil. Let stand 10 minutes.

• Increase grill temperature to high. Place orange slices on right side of grill rack; cook 3 to 4 minutes on each side or until charred. Cool slightly; coarsely chop. Combine orange and next 8 ingredients (through grated garlic) in a large bowl.

• Cook rice in a skillet over medium heat for 2 to 3 minutes or until the color of toast, stirring frequently. Place rice in a spice grinder or mortar; finely grind.

• Remove rib meat from bones; discard bones. Cut meat into thin slices. Place cucumber mixture on a platter; top with rib meat. Sprinkle with ground rice.

Short ribs are typically braised, but they also hold up beautifully over low heat on the grill—the technique is a real game-changer. So, too, is the lightly charred orange, peel and all: fragrant, fruity, and removed of most of its bitterness.


Keith's first Cooking Light cookbook, Mad Delicious: The Science of Making Healthy Food Taste Amazing!, is a 2015 James Beard Foundation Book Award winner for Focus on Health.



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