Kalbi - Korean Beef Short Ribs on CBC's Weekend Morning Show

Today,  on CBC's Weekend Morning Show with host Nadia Kidwai, I will be presenting these amazing Korean Beef Short Ribs.  First of all, the beef.  Wonderful meaty beef short ribs from Wildfire Farm.  I also love Korean food.  It is wonderful to sit together and enjoy meals in Korea.  This recipe is so simple to prepare and even easier in an Instant Pot!  You can leave out the marinating time if using the Instant Pot.

I'm serving these ribs with Cook's Creek Kimchi, also available at St. Norbert's Farmer's Market on Saturday and the PopUp market at VIA Rail on Sunday.

Kalbi  Korean beef ribs in Instant Pot*

1 pkg Beef Ribs (available today from Wildfire Farms at St.Norbert’s Farmer’s Market)

1 onion, sliced thinly

8 cloves garlic, sliced

2 tbs grated ginger

1 Asian Pear, grated finely

2 cups beef broth

½ cup soy sauce

¼ cup brown sugar or maple syrup

2 (+) tbs Kochujiang (gochujang – Korean pepper paste)

2 tbs rice or black vinegar

1 tbs good sesame oil (dark toasted and single ingredient)

1 tbs black pepper

1 tsp sea salt

For the garnishing and serving:

1 bunch green onions, sliced for garnishing

2 tbs sesame seeds

Kimchi (available today from Cook’s Creek Kimchi at St.Norbert’s Farmer’s Market)

Rice

Fresh herbs, such as Perilla leaf, mint, coriander, basil, etc.

Shredded carrots

1. Combine onion, garlic, ginger, grated pear, beef broth, soy saucy, sugar, vinegar and sesame, Kochujiang, pepper and salt.  Place beef ribs in the marinade and let sit, chilled, for a few hours.

2. For the Instant Pot method:  Place ribs into the pot and pour over the marinade.  Shut and lock the lid and seal the valve.  Set the Instant Pot to cook under high pressure for 45 minutes.  (Press Manual or Pressure Cook, the + button until it is set to 45).  Let the pressure release naturally.  If it hasn’t after 25 minutes, release it to venting.  Check that the ribs are tender.  If not, continue cooking for another 5-10 minutes under high pressure.  Serve with rice, kimchi and garnishes.

Enjoy!

*  If you have a slow cooker, place ribs and marinade in slow cooker for 4-6 hours.  Remove ribs from cooker and brown if desired.

Moroccan Beef Short Ribs on CBC's Weekend Morning Show!

 This morning I'll be presenting these amazing looking and smelling local beef short ribs on CBC's Weekend Morning Show with host Terry MacLeod.  You can get these great ribs at Wildfire Farms at St. Norbert's and Downtown Winnipeg Farmer's Markets.

(Photos above marinating, below, simmering)

Grass-fed Moroccan Beef Short Ribs (Ribs from Wildfire Farms and available at the St. Norbert and Downtown Winnipeg Farmer's Markets!)  http://www.wildfirefarms.ca/

(For 6-8 ribs)

2 pkgs Grass Fed Beef Short Ribs

Marinade:

1 cup olive oil

1 cup red wine

2 tbs ground ginger

1 tbs ground Turmeric

2 tbs Ras el Hanout (available at the Downtown Winnipeg Farmer's Market or Pollock's Hardware Coop)

1 tsp Kosher or sea salt

zest of one lemon

Place meat in marinade and coat.  Let chill for at least 2 hours or overnight.  Remove ribs and reserve liquid.

For braising the ribs:

2 tbs olive oil

1/2 cup chicken broth and 1/2 cup beef broth, aka bone broth (also available from Wildfire Farms)

1/2 lemon, sliced

2 tbs lemon juice*

1-2 tbs honey

Heat 2 tbs olive oil in a medium sauté pan and brown the meat.  Remove and place all remaining liquids to a large tagine or braising pot.  Bring up to simmering heat and let cook for a couple of hours, until meat is loose from the bone.

* Preserved lemons can be substituted for fresh!

Serve with couscous or quinoa.

Enjoy!