Korean Barbecued Beef Short Ribs with Watermelon & Feta Salad
Oh-so-tender and just slightly sweet, these tasty ribs pair perfectly with the refreshing summertime watermelon salad. Try the lip-smacking, finger-licking recipe for yourself.
Ingredients
Short Ribs
3 pounds Korean cut beef short ribs
(These are regular short ribs cut thin, about 1/2 inch thick. Your butcher should be happy to do this, if you ask.)
3/4 cup brown sugar
3/4 cup soy sauce
1/2 cup water
1/4 cup mirin (sweet rice wine)
3 tablespoons garlic, minced
1 small onion, chopped fine
2 tablespoons toasted sesame oil
1/4 teaspoon ground black pepper
Watermelon and Feta Salad
3 cups seedless watermelon, diced
1/2 cup feta, crumbled
2 cups arugula
4 tablespoons Kalamata olives, chopped
4 tablespoons fresh mint, torn
2 tablespoons lemon juice
4 tablespoons olive oil
salt and pepper
Directions
Short Ribs
Rub the beef with brown sugar and let rest while you make the marinade.
In a bowl, mix the remaining ingredients and add the beef. Coat the beef evenly and let stand, refrigerated, at least 4 hours or overnight.
Heat either a gas or charcoal grill and grill until desired doneness, about 3 to 4 minutes per side.
Watermelon and Feta Salad
In a small bowl, whisk the lemon juice and oil.
In another bowl add the remaining ingredients.
Gently toss the salad with the dressing and season with salt and pepper.
