Sunday, November 6, 2011

Short Ribs With Ginger Soy Marinate

Bop n Grill is amazingly unique and one of my favorite burger spots in Evanston.

The best thing on the menu is the Loco Moco burger with a beef patty, fried egg, bacon and brown gravy - the gravy made from scratch with short rib bones and drippings. In fact, everything in this place is made from scratch.
I also love the kimchi burger. Owner Will Song's mother makes the kimchi and the cabbage is not overly aggressive, 5 on a 1-to-10 acidity scale.
Song is Le Cordon Bleu trained and has opened this second spot in Roger’s Park about 2 blocks from the Loyola Red Line stop.
I liked the expanded menu and for a change, I ordered the Short Ribs with salad, rice and Kimchi. What an incredible plate of food for $10. This has got to be one of the most delicious cheap eats in the city.
They cook very fast over extremely high heat. Don’t cook them but for a few minutes on each side.
Bon Appetit!

4 lbs Beef Short Ribs cut 1/3″ thick
1/3 c Oil
Palm Sugar - 2-3 lumps or substitute - 2-3 T Light Brown Sugar
2-3 T Soy Sauce
1 t Sesame Oil
1″ Fresh Ginger, grated

If not using palm sugar, just combine all marinade ingredients together, then marinate ribs

If using Palm Sugar:

Warm oil in a small sauce pan. Add palm sugar and stir until sugar has softened (it will be separated from oil still. Don’t worry, everything will emulsify when you add soy.) Turn off heat. Add soy sauce, sesame oil, and ginger and mix to combine. Allow to cool for 5-10 minutes.

Put ribs in a plastic bag or flat container to marinate them in, add marinate and carefully toss to coat ribs. Allow to marinate for about 30 minutes.

If marinating longer, then you might want to refrigerate them.

Cooking Time:

To Grill: Cook over a hot grill until nicely browned – about 2 minutes on each side.

To Broil: Heat oven on broil, 550º F. Line 2 sheet pans with parchment paper. Place a wire rack on sheet pans then lay ribs in a single layer. Broil for 4-5 min. each side.