Skip to content

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.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: