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Home Cooking

Help with korean style short ribs

tcamp | Dec 31, 201807:06 AM     10

When I was a kid, my dad would grill short ribs (the "english" cut, not flanken) on a hibachi. They'd been marinated previously in a soy sauce, sesame oil, sesame seed, etc. marinade. The end result was nicely charred but still a bit rare inside. We'd gnaw those bones to get every bit off

At the korean megamart the other day, I picked up some beautiful short ribs and attempted this dish last night. The exterior looked great but spouse complained it was too chewy. Should I have braised them first? Other thoughts?

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