• Yield: Serves 4


I grew up eating Korean barbecue with my family only on special occasions, so this dish sparks many warm and fond memories for me. I wanted to re-create a version of Korean short ribs that also incorporated my love of South American and Middle Eastern flavors. The brightness of the chimichurri and the yogurt is a nice counterpart to the richness of the grilled short ribs.

Ingredients

For the short ribs

  • 7 cloves garlic, peeled

  • 1 Asian pear, peeled, cored, and roughly chopped

  • 1/2 cup (100 g) granulated sugar

  • 1 1/2 cups (360 ml) low-sodium soy sauce

  • 1/4 cup (60 ml) toasted sesame oil

  • 1 1/2 teaspoons freshly ground pepper

  • 3 pounds (1.4 kg) flanken-style short ribs

For the chimichurri

  • 1/4 cup (13 g) chopped fresh flat-leaf parsley

  • 2 Fresno chiles, stemmed, seeded, and finely minced

  • 1 teaspoon fresh oregano leaves

  • 1/2 teaspoon minced garlic

  • 1 1/2 tablespoons red wine vinegar

  • 1 tablespoon extra-virgin olive oil

  • Salt

For serving

  • 1 cup (240 ml) Greek yogurt

Directions

For the short ribs

In a food processor, purée the garlic and Asian pear until smooth. Add the sugar, soy sauce, toasted sesame oil, and pepper and pulse until incorporated. (Alternatively, you can use a blender and purée all of the ingredients at the same time.)

Arrange the short ribs in a large baking dish or 2 large resealable plastic bags. Pour the marinade over the short ribs and turn until fully coated. Cover the baking dish or seal the bags and refrigerate for at least 3 hours or up to 24 hours.

For the chimichurri

In a medium bowl, combine the parsley, Fresno chiles, oregano, garlic, red wine vinegar, and extra-virgin olive oil then season to taste with salt.

For serving

Light a grill or preheat a grill pan over medium-high heat. Working in batches as needed, grill the ribs, turning occasionally, for 4 to 6 minutes for medium-rare to medium, or longer if desired. Spread the Greek yogurt on the bottom of a long serving platter.

Arrange the grilled short ribs on top of the yogurt and drizzle the chimichurri on top. Serve immediately.


More about A Place at the Table: The book is produced in collaboration with the Vilcek Foundation, which is dedicated to raising awareness of immigrant contributions in America and fostering appreciation of the arts and sciences. The publication of the book follows the Vilcek Foundation's prestigious 2019 chef awards this spring, which only happen every 5 years. The winner of the Vilcek Prize in Culinary Arts this year was just announced and it was Marcus Samuelsson.


Recipe excerpted from A Place at the Table: New American Recipes from the Nation's Top Foreign-Born Chefs (Prestel, Sept 24, 2019, $40/hardcover) by Gabrielle Langholtz, Rick Kinsel.