Short Rib (Korean)

Cut longer than their western cousins, Korean Short Ribs have longer bones and therefore more meat on each portion.  Ours are fully marbled with a significant part of the fatty cap intact on each.  This contributes to a very flavorful and succulent finished rib.  You can spice freely as there's plenty of meat to accept the challenge.

We like to marinate ours with a mixture of soy sauce, water, white vinegar, sesame oil, brown sugar, mustard powder, ginger, garlic, onion, pepper.  We let it sit overnight and then braise at high heat quickly on the grill before reducing heat and cooking low and slow until the meat separates easily from the bone.