You have to try this fantastic short rib recipe with zucchini kimchi!
Delicious, smoky, fatty, spicy, beef short ribs! What more can you ask for if you are a lover of beef? You can get some of the best beef ribs from snake river farms. The name of the game when it comes to smoking is low and slow. Low temperature, for a long time.
The ideal temperature should be somewhere around 250 - 300 degrees (this can fluctuate as temperatures rise and fall but if you can keep it steady somewhere around that temperature your one step closer to a fantastic beef rib)
Wanting to do something a little different with yellow zucchini I decided to make a kimchi with them. I also added some vegetables underneath the rib to round out the dish. Here is the smoked beef ribs recipe. This one ended up in my book I hope you enjoy it!
Smoked Short Rib with Squash Kimchi
Short Rib Marinade
- 2 1/2 lb Short Ribs
- 1 stalk lemongrass
- 1/4 cup ginger (sliced)
- 6 cloves garlic
- 1 whole onion (chopped)
- 2 tbsp sambal
- 1 cup orange juice
- 1/4 cup miso
- 1/2 cup tamari
- 3 tbsp sesame oil
Poblano Sauce
Yellow squash kimchi
- 3 whole yellow squash
- 2 tbsp korean chili flakes
- 1 tsp salt
Vegetables
- 2 whole yukon potatoes
- 1 whole avocado
- 1/2 onion (diced)
- 2 whole apriums (diced)
Garnish
- 3 tbsp chives (chopped with flowers )
- 1 tbsp sesame seeds
For the Short rib,
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Heat Big green egg to 275-300 degrees. Place the short ribs in a ziplock bag. Then add all the ingredients into a blender to make the marinade. Puree for 30 seconds then pour the marinade over the shortribs. Allow to marinate for an hour or two. Then take 2-3 sheets of aluminum foil and make a little boat. Place the short ribs inside the aluminum "boat". Then pour the marinade and the short ribs into the foil. Place the short ribs in the green egg and baste them every 45 minutes If you need to add a little water to the marinade you can if it is evaporating. Cook for about 4-5 hours until they are completely tender all the way through.
How to make kimchi,
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In a bowl add your zucchini and the rest of the ingredients and mix together for 2 minutes making sure everything is completely and thoroughly mixed. Then place into a one quart jar making sure everything is well packed inside the jar (you want to make sure the liquid is completely covering the vegetables). Leaving about an inch from the top of the jar.
If you have a weight you can place a small piece of parchment paper on top of the vegetables and then place a weight on top of the parchment insuring the liquid stays above the vegetables. Place the lid on top of the kimchi and allow to ferment for at least 7 days. You want to “burp” jar every other day as pressure will build up and to release some of the gases. The longer you allow to ferment the more intense the flavor.
If you want to bypass the fermentation, do the same process and allow to marinate for at least 1-2 hours and then use.
To Finish
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Place potatoes in the microwave for 4 minutes. Take out allow to cool slightly. Small dice the potatoes and place them in a medium hot saute pan with 4 tbsp of olive oil. Cook for 3 minutes and then add the onions. Cook for another 4 minutes then season with salt and pepper. Add the avocados and apriums to the pan and turn off the heat.
Take a spoonful of poblano sauce and place on the plate. with a small ring mold place it on top of the sauce. Add the potato mixture to the ring mold and gentle pat down. Baste the short rib with the juices and place on top of the potato mixture. Add the zucchini kimchi next to the short rib. Garnish with chives, sesame seeds, and chive blossoms. Serve and enjoy!
