Some say that good meat doesn’t need dressing up … that marinades and sauces are taboo. I disagree. For me, certain cuts benefit from specific techniques and treatments. Short ribs, cut like this, are a good demonstration of why.
During cold winters, we cut short ribs into big blocks for braising, but in summer, our customers roll out the braai and want cuts that cook quickly, so we change it up. We’ve adopted and adapted a Korean butchering method that involves cutting across the ribs as a whole plate. It’s called flanken (the Koreans call it Galbi – their popular choice for the grill). Characterised by long strips of meat, with little tips of rib bone, it’s now one of my favourite cuts and benefits from a marinade. In this case, I’ve gone for a Korean-Portuguese mash-up that uses (horribly underrated) sherry vinegar. The marinade is super piquant, the stickiness reminiscent of a US barbecue. Unlike most barbecue ribs that are slow cooked for hours, this approach requires quick cooking: only a couple of minutes each side.