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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ask your butcher for thinly sliced cross-cut short ribs, a.k.a. flanken or Korean style. If you can't find them, flank steak is a good substitute. Ingredients:
2 pounds cross-cut short ribs (flanken or korean style), each sliced lengthwise about 3/4 thick |
kosher salt, ground pepper |
1 white onion, finely diced |
2 limes, cut into wedges |
Directions:
1. Heat a large dry cast-iron skillet over medium-high heat. Alternatively, build a medium-hot charcoal fire, or heat a gas grill to high. Season short ribs generously with salt and pepper. Working in batches, sear ribs until browned, 4-5 minutes per side for medium-rare. Transfer to a plate and let rest for 5 minutes.
2. Meanwhile, place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice and immediately drain well. Transfer onion to a small bowl.
3. Trim meat from bones; chop into 1/4 1/2 cubes. Transfer to a serving platter (reserve bones for those who like to gnaw on them). Serve with onion and lime.
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