Korean Bbq Ribs, White Rice, Dill And Chives Salad

1. 1

   Cook the rice in a rice cooker/steamer. Preheat oven to 400 degrees. Mise en place. Season short ribs with salt and pepper.

2. 2

   Set a small saucepan over med-high heat. Bring the honey, mirin, soy sauce, ginger, chile and sugar to a boil. Season with salt. Turn off the heat and divide the glaze between two small bowls. Here's a good tip: You can keep reducing the glaze at a simmer until reaching your desired consistency.

3. 3

   Add the oil in a small pan over medium-high heat. Take the pan off the heat and add the chopped shallot. Back on the heat; stir and cook for 1 minute. Add the garlic and cook for another 45 seconds. Store inside a small bowl. You could also add the oil (it is aromatic flavor).

4. 4

   Turn the grill on to high heat. Cook ribs for 3-4 minutes on one side. Place grill-marked side up of short ribs on a rimmed baking sheet lined with parchment paper. Spoon the garlic and shallot onto the short ribs. Brush the short ribs with the glaze from one of the bowls. Bake the short ribs for 10 minutes. Glaze the short ribs again for the last three minutes (Optional).

5. 5

   While the ribs are cooking... Mix the chopped dill, chives, parsley and basil in a small to medium sized bowl. Season with salt and pepper. Add the lemon zest and juice. Stir.

6. 6

   Take the ribs out and cool for 3-4 minutes. Chop the ribs between the bones. Scoop the rice into a bowl. Top the rice with the short ribs and spoon on some glaze from the second bowl. Garnish with the salad. Enjoy.

7. 7

   Note: The glaze and salad can be made ahead. Prep and cooking time can be done in less than 20 minutes if done this way.

* Per serving · 4 servings · Values may vary.

No additional tips available.