The last time I was in New Orleans a chef friend of mine took us to an off the path Vietnamese restaurant called Tan Dinh. I was told that Tan Dinh is the go-to spot for many of New Orleans’ local chefs… so when I heard this I knew that the food had to be good.
Until this trip, I had never experienced Vietnamese food, so looking at the menu was pretty useless. We left the ordering up to our host and what happened next was one of the best culinary experiences of my life.
Our table was bombarded with dish after dish of delicious food. There were fresh spring rolls, peppered calamari, quail, Pho, curry goat, and my favorite-Korean style short ribs.
Everyone at the table shared all the dishes; it was like a big, family-style dinner.
The Short Ribs were so good that I had to try and recreate this dish, and that’s the recipe I want to share with you this week.
I found these beef short ribs at my local grocery store for around $3 per lb. They’re cut about 1/3” thick from the chuck flanken which makes them perfect for quick grilling.
You’ll want to give the short ribs a good rinse under cool water when you take them out of the package. I found that there are tiny bits of bone shard left on the meat from cutting. Rinse this away and you won’t have to worry about biting down on any hard bits of bone after it’s cooked.
Be sure to let the short ribs drain in a colander for a little while, then arrange on a cutting board or platter.
To season the short ribs I used my All Purpose seasoning (salt, black pepper, garlic can be substituted) on both sides.
Next measure out ¼ cup of Dark Brown Sugar and spread this evenly on all sides.
The star of this dish is the marinade. It packs tons of flavor into a cheap, lesser cut of beef and makes it something special.
Here’s the recipe for the marinade:
- ¾ cup Soy Sauce
- ¾ cup Water
- 3 TBS White Vinegar
- 2 TBS Sesame Seed Oil
- 3-4 cloves of Fresh Garlic minced
- 2 TBS Fresh Ginger minced
- 4-5 fresh Green Onions chopped
- 1 Tablespoon of Course Ground Black Pepper
Whisk all of the above ingredients together in a small bowl.
Place the short ribs in a large zip top plastic bag and pour the marinade over the top.
The short ribs need to marinate for at least 4-6 hours in the refrigerator, but overnight is best.
These ribs need to cook on a grill over Med. High heat. It can be done on a propane grill but they’ll have better taste over charcoal or wood.
I used my 22” Weber kettle with a set of grill grates set up for direct grilling. It takes about 20 minutes to get a chimney of coals hot and grates ready to cook.
The cooking part of this recipe is fast. The short ribs only need to cook 4 minutes on each side, so I recommend having a timer handy and staying close by.
I had to split the ribs into 2 cooks because I didn’t want to crowd the grates. You want to leave enough room between each piece, so the ribs will cook even.
These Korean Short Ribs go great served over steamed rice. I garnished them with a little extra chopped green onion and sesame seeds, also served a little Kim Chi on the side.
I won’t say they’re as good as Tan Dinh, but it will give them a run for their money.
I’m going back to New Orleans next week, and we’ve already made plans to eat at Tan Dinh again. If you’re ever down there, I highly recommend a visit!