Korean Short Rib Flanken & Rice
Soy & Sesame Marinade (this came in your box)
1-2 lbs cross-cut, bone-in flanken style short ribs
1-2 cups rice
Place the short ribs in a bowl or baking dish and pour the marinade over. Rub the marinade into the meat and allow to sit, at room temperature, for at least ten minutes.
Start the rice cooking in a steamer, or place in a pan with water and cover when it comes to a boil. The rice should take about 20 minutes to cook, keep warm until short ribs are ready.
If using a grill, prepare the grill for medium high heat and oil the grates. Remove the ribs from the marinade and grill, turning once, until lightly charred and cooked through, about 2 minutes per side for medium-rare.
If using the stove, heat a large heavy pan over medium high heat and add grapeseed or canola oil to the pan. Wait until the oil barely smokes and add the meat, in a single layer. You may need to saute in more than once batch. Turn the meat once, and cook until lightly charred and cooked through. This should take 2-3 minutes.
Serve with the rice and cucumber salad (Large Real Food Boxes only).