The last couple times I’ve made Korean I’ve been underwhelmed w the texture of my flanken ribs. I did the usual Asian pear marinade to tenderize the meat before going hot and fast oven coals. The meat just wasn’t as tender as I’d like it to be.
The following isn’t a recipe, it’s just a technique. I did this all in my oven just for simplicity to see if it’s a good idea. Hoping for a better result, I salted and applied a rub. And put them in the convection oven for 2 hrs at 225. And took them out.
They got a nice little bark. I then tossed them into a vat of beef tallow- always looking for ways to use it since I started collecting it it from my briskets. Double plastic wrap and double tinfoil then back in the oven (not convection now) for another two hours.
I lowered the heat to 150 and just let them ride for another 1.5 hrs waiting for my daughter to get home.
I’ve got to say I’m very happy with how they came out. You can see from the bend test that this meat was incredibly soft and moist. The bark stayed on so there was some nice texture. Really came out like a beautifully braised short rib that you had cooked in a pot with red wine. Next time I’ll smoke it initially for 2hrs to get more flavor. Because of all the fat you’re cooking it in it’s pretty heavy. I blotted them each w paper towels too and it was still heavy. I made a pomegranate glaze to brighten it up. That was a good counterpoint but not quite right. Unfortunately I’m out of kimchi. That or a good Cole slaw definitely would’ve made it better.
Anyway, I’ll definitely do this again. It’s very easy and the meat is spectacular.
The following isn’t a recipe, it’s just a technique. I did this all in my oven just for simplicity to see if it’s a good idea. Hoping for a better result, I salted and applied a rub. And put them in the convection oven for 2 hrs at 225. And took them out.
They got a nice little bark. I then tossed them into a vat of beef tallow- always looking for ways to use it since I started collecting it it from my briskets. Double plastic wrap and double tinfoil then back in the oven (not convection now) for another two hours.
I lowered the heat to 150 and just let them ride for another 1.5 hrs waiting for my daughter to get home.
I’ve got to say I’m very happy with how they came out. You can see from the bend test that this meat was incredibly soft and moist. The bark stayed on so there was some nice texture. Really came out like a beautifully braised short rib that you had cooked in a pot with red wine. Next time I’ll smoke it initially for 2hrs to get more flavor. Because of all the fat you’re cooking it in it’s pretty heavy. I blotted them each w paper towels too and it was still heavy. I made a pomegranate glaze to brighten it up. That was a good counterpoint but not quite right. Unfortunately I’m out of kimchi. That or a good Cole slaw definitely would’ve made it better.
Anyway, I’ll definitely do this again. It’s very easy and the meat is spectacular.
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