On Fri, 22 May 2009 19:56:31 -0700 (PDT), Kris wrote:

> Okay, so I was going to grill ribeyes this holiday weekend, but have
> been turned off by their price a little. I found a good-looking (and
> much cheaper) package of boneless beef chuck short ribs and was
> intrigued enough to buy them.
>
> What's the best way to fix them? I was thinking marinate them first,
> being chuck.
>
> What are your ideas?
>
> Thanks for any advice,
> Kris

i haven't tried this recipe (and it does call for bone-in ribs), but i
don't see why it wouldn't work:

YOON FAMILY KALBI

1 1/2 cups lite soy sauce

1/4 cup white sugar

1/4 cup sesame oil

3 tablespoons vegetable oil

8-10 cloves of fresh garlic, crushed

6 large green onions, chopped roughly

4 pounds Korean-style short ribs *

Toasted sesame seeds

Combine the soy sauce, sugar, sesame oil and corn oil in a large mixing
bowl. Add garlic and green onion and stir together. Put short ribs into
large sealable freezer bag (you may need two). Pour marinade into bag and
turn bag over several times to ensure all meat pieces are covered.
Refrigerate for at least four hours, but preferably overnight. Turn bag at
least once in the middle of the marinating process.

Heat grill to medium-high heat before adding the meat. Drain excess
marinade off short ribs and grill them until medium, about 6-8 minutes.
Sprinkle with toasted sesame seeds and chopped green onions. Serves 6.

* NOTE ON RIBS: Korean-style short ribs can be found at most Asian markets.
The cut is called "flanken," a strange word that refers to a strip of beef
cut across the bone from the chuck end of the short ribs. Most short rib
recipes call for individual bones cut into thick pieces. Kalbi is unusual
in that it calls for 3 ribs, cut lengthwise across the bones, so that you
end up with a strip of meat about 8-10 inches long that has 3, 1/2-inch rib
bones lining the top.

if this doesn't appeal in its particulars, a google of 'kalbi' or 'korean
short ribs' should turn up lots of recipes.

your pal,
blake