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Short Rib, Korean-Style

December 2, 2010

Awesome spear of beet in contrast to the tender meat.

Kalbi-marinated prime short rib of beef from executive chef Kyung Up Lim and the Michael’s New York kitchen is achieving cult hit status. Everyone who tastes the dish loves it—and keeps coming back for more. Maybe it’s Kyung’s version of the incredible marinade from his Korean homeland, which gives the meat intense, aromatic flavor while helping to make it absolutely fork-tender. And then there’s the way he combines it with the freshest local seasonal produce—right now, a Yukon gold potato puree, Brussels sprouts, and young carrots, and maybe a touch of beet. Cooked tender-crisp and infused with the flavors of the meat and marinade, the vegetables complete a plate that satisfies all the senses. Look no further for the perfect autumn main dish.

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