Korean Style Short Ribs

Marinating for a few hours in Korean Short Rib Marinade that I mixed together a while ago (see recipe located in an earlier post). I cut the Korean style short ribs into 3 pieces each - I didn't have very many and thought that if the pieces were smaller it would feel like you were eating more.  Everyone left the table satisfied.

I fry these with 2 Tbsp oil in a very hot fry pan, there is lots of spatter because of the marinade.  Brunai (my Thailand student) had these arm warmers (used for winter) that she gave to me to use as arm protectors against all the splatters.  They work fanatastic - prior to this I used clean socks (in need of repair) to cover my hands and arms, not pretty, but practical.  I mostly brown the short ribs to bring out the flavour, since it is beef these can finish cooking in the oven if need be.

If you look at the picture you can see all the splatter on the stove.  As soon

as I am finished frying the beef,  I pour any remaining marinade into the fry pan and pull of any bits of flavour off of the pan, while reducing the liquid a bit.

I then pour the remaining liquid over the cooked short ribs in a baking pan and then wipe up the spatter so it doesn't get cooked onto the stove-top.

I put the cooked short ribs in the oven to keep warm and finish cooking (if needed).

Mushroom were sauteed in a hot fry pan with some unsalted butter.  I kept the heat high so I could avoid the liquid that usually comes out of mushrooms and brown the mushrooms to bring out their fabulous flavour.  I added a small sprinkle of Roasted Red Pepper and Garlic Seasoning and about 2 tsp of soy sauce to finish.

The Korean style short ribs were served with fried rice, peas, sauteed mushrooms and Romaine lettuce.

Tim put his plate together to look like this,

and then he did ENJOY!