Grilled Beef Ribs
Ingredients for one portion
American beef short rib: 200gr
Soya sauce: 10gr
Korean rice liquor: 15ml
Red sugar: 5gr
Sesame oil: 3gr
White sesame: 5gr
Garlic powder: 3gr
Black pepper powder: 2gr
Korean chilli powder: 10gr
Executive Chef Hoàng Tuấn Anh from Grand Vista Hanoi
Rinse the beef short ribs in cold water, pat dry and place in a wide shallow bowl.
After peeling and deseeding, place the pear, onion and kiwi into a blender or shred until thoroughly mixed. Pour the marinade over the meat and make sure it reaches all parts of the meat. Cover the meat and marinate it for one hour at room temperature.
Meanwhile, prepare the second marinade with a mixture of 10gr soya sauce, 15ml rice liquor, 5gr red sugar, 5gr honey, 5gr sesame oil, 3gr garlic powder or 3gr minced garlic, 2gr black pepper power, 10gr ginger, 10gr chilli powder and 5gr white sesame.
After one hour, discard the mixture of pear, kiwi and onion from the ribs (you don't necessarily have to thoroughly remove them all). Pour the already-prepared second marinade over the meat and make sure it reaches all parts of the meat. Cover the meat and refrigerate 4-5 hours or overnight.
Set the oven to broil and preheat to reach above 225°C. Lay the meat in a broiling pan with foil-paper and a thin layer of cooking oil then place it on the top rack of the oven. Cook until the ribs are slightly charred and caramelised for about 5 minutes then flip them over. Watch closely not to burn them.
Simmer the remaining marinade until it reaches the desired to consistency to make the sauce.
Serve the ribs to the plate, paired with kimchi, lettuce and any other raw vegetables you like. Best to eat with hot chilli sauce!
You can enjoy this supremely tender and delicious dish by Chef Tuấn Anh as part of Special Set menu at Déli restaurant, 4th floor, Grand Vista Hanoi Hotel at 146 Giảng Võ St, Ba Đình Dist, Hà Nội. Tel: 024 3728 2999