Great recipe. Since the sauce is on the salty side, the green apple is essential to balance it out.
- 1 1/4 cups apple juice
- 1/3 cup soy sauce
- 1/4 cup fresh lemon juice
- 4 scallions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon peeled and minced fresh ginger
- 1 tablespoon toasted sesame oil
- 4 meaty, boneless beef short ribs
- 1 teaspoon canola oil
- 2 shallots, thinly sliced
- 3 garlic cloves, crushed
- 2 scallions, thinly sliced
- 1/3 cup red miso
- 2 1/2 tablespoons gochujang (spicy Korean chile paste)
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons sugar
- 1 Granny Smith apple, cored and very thinly sliced
- PREPARE THE RIBS In a medium bowl, combine the apple juice, soy sauce, lemon juice, scallions, garlic, ginger and sesame oil. Put the short ribs in a large resealable plastic bag and pour the marinade into the bag. Seal the bag and transfer it to a metal baking pan. Refrigerate for at least 4 hours and up to 24 hours.
- MAKE THE SAUCE In a small skillet, heat the canola oil. Add the shallots, season with salt and cook over moderately high heat, stirring a few times, until lightly golden and softened, about 5 minutes. Transfer to a small bowl and let cool slightly.
- MAKE THE SAUCE In a blender or mini food processor, combine the cooked shallots with the garlic, scallions, miso,gochujang, vinegar, sesame oil and sugar and process to a smooth puree. Season the sauce with salt and transfer to a small bowl.
- MAKE THE SAUCE An hour before cooking, remove the marinated ribs from the refrigerator and let stand at room temperature.
- MAKE THE SAUCE Light a grill or preheat a grill pan. Remove the ribs from the marinade, scraping off any excess. Grill the ribs over moderately high heat, turning occasionally, until medium-rare, about 20 minutes. Let rest for 10 minutes, then thinly slice across the grain. Serve the ribs with the sauce and the sliced apple.