I've been meaning to try my hand at making kalbi (korean marinated short ribs). When I saw that Costco had started selling short ribs, I quickly bought some:
I wanted to try something a little different, and decided to dry age the ribs:
Short ribs after 21 days in a dry age bag:
The short ribs got trimmed:
The meat smelled sweet, and had a very firm, waxy texture. I had to fry up a piece:
The morsel of short rib meat was very tender, with deep, beefy undertones. I didn't even need salt.
The short ribs were thinly sliced, added to a store bought kalbi marinade, vacuum sealed in a food savor bag, and marinated for 48 hours:
The meat was threaded onto skewers for ease of flipping on the grill, as I correctly guessed that thinly sliced, dry aged meat cooks within the blink of an eye:
The kalbi fresh off the grill:
Prior to tossing the meat on the grill, I finished cooking some jasmine rice:
I served the kalbi in a butter leaf lettuce wrap, filled with the jasmine rice, and topped off with diced green onions:
I loved the way the marinade, which was somewhat sweet with notes of saltiness and heat, carmelized into a nice saucey coating for the meat. The dry aged kalbi had a rich, beefy flavor, and combined with the sweet smelling, floral essense of the jasmine rice, this meal was a true delight. This will definitely not be the last time I make this.