BEEF SHORT RIBS WITH PORCINI RUB

Beef Short Ribs With Porcini Rub image

Provided by Adam Nagourney

Time 15m

Yield 4 servings

Number Of Ingredients 12

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1 kiwi, peeled
2 cups extra-virgin olive oil
2 cups balsamic vinegar
1/2 cup honey
1 red onion, thinly sliced
16 Korean-style beef short ribs cut across the bone, about 1/2-inch thick, 5 to 6 pounds total
1/2 cup finely ground dried porcini mushrooms
1/4 cup sugar
2 tablespoons salt
2 tablespoons red pepper flakes
2 tablespoons black pepper
4 scallions, trimmed and finely sliced lengthwise, for garnish

Steps:

For the marinade: Purée the kiwi in a blender or small food processor. In a mixing bowl, combine the kiwi, olive oil, balsamic vinegar, honey and onion. Place ribs in an extra-large zip-lock plastic bag or other large container. Add marinade, and mix well to coat ribs. Seal or cover, and refrigerate for 2 hours.
For the porcini rub: In a small mixing bowl, combine ground mushrooms, sugar, salt, red pepper flakes and black pepper. Mix well.
Heat a grill or broiler. Pat ribs dry and slather with porcini rub, coating them well on all sides. Grill or broil for about 2 minutes on each side, or to taste. Transfer to a warm platter, garnish with scallion slices.