Beef Short Ribs With Porcini Rub

Name: Beef Short Ribs With Porcini Rub
Total time: 15 min
Yield: 4 servings
Ingredients: 1 kiwi, peeled; 2 cups extra-virgin olive oil; 2 cups balsamic vinegar; 1/2 cup honey; 1 red onion, thinly sliced; 16 Korean-style beef short ribs cut across the bone, about 1/2-inch thick, 5 to 6 pounds total; 1/2 cup finely ground dried porcini mushrooms; 1/4 cup sugar; 2 tablespoons salt; 2 tablespoons red pepper flakes; 2 tablespoons black pepper; 4 scallions, trimmed and finely sliced lengthwise, for garnish

Recipe from Mozza restaurant

Adapted by Adam Nagourney

Total Time: 15 minutes
Rating: 4(30)
Comments: Read comments

Featured in: At Mozza’s Dinners, a Family Is Born

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Ingredients

Yield:4 servings

For the Marinade

1kiwi, peeled
2cups extra-virgin olive oil
2cups balsamic vinegar
½cup honey
1red onion, thinly sliced
16Korean-style beef short ribs cut across the bone, about ½-inch thick, 5 to 6 pounds total

For the Porcini Rub

½cup finely ground dried porcini mushrooms
¼cup sugar
2tablespoons salt
2tablespoons red pepper flakes
2tablespoons black pepper
4scallions, trimmed and finely sliced lengthwise, for garnish

Ingredient Substitution Guide

Preparation

For the Marinade
1. Step 1
  For the marinade: Purée the kiwi in a blender or small food processor. In a mixing bowl, combine the kiwi, olive oil, balsamic vinegar, honey and onion. Place ribs in an extra-large zip-lock plastic bag or other large container. Add marinade, and mix well to coat ribs. Seal or cover, and refrigerate for 2 hours.
2. Step 2
  For the porcini rub: In a small mixing bowl, combine ground mushrooms, sugar, salt, red pepper flakes and black pepper. Mix well.
3. Step 3
  Heat a grill or broiler. Pat ribs dry and slather with porcini rub, coating them well on all sides. Grill or broil for about 2 minutes on each side, or to taste. Transfer to a warm platter, garnish with scallion slices.

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