We’ve been focussing on vegetables quite a bit in the past few weeks, so I thought today we might turn our attention to the fabulous Miami (aka Korean aka flanken-style) rib. Mild weather this fall means that we’re still grilling and can hopefully continue to do so for a few more weeks. Even though the weather has been mild for this time of year the night air is still nippy so we want something we can grill super fast and race inside to chow down on.
Behold the Miami rib, these thin beef ribs have more in common with a minute steak than they do with baby backs or short ribs. The Miami rib likes to spend a lot of time in a marinade and a very short time on the grill or a long, slow time in the oven.
Now all you have to do is choose what you want to marinate the ribs in, and there is no shortage of options. This Kalbi-style marinade uses dry sherry and fresh ginger in the recipe. Lucy Waverman uses rosemary, chili sauce and Dijon mustard in her rib marinade, while over at Bon Appetit they marinate the ribs in a brown sugar and soy mixture before grilling and serving up with sticky rice. That should give you some pretty good ideas about what flavours work well with this cut.
Now, if you’d like to braise these ribs, you can try this recipe, which calls for Mexican chiles and Cerignola olives, by Austin Zimmerman of Stopsky’s Deli on Mercer Island in Washington. Maybe this recipe that includes coffee and ancho chiles is more your style, or you could try this one with a little merlot and bittersweet chocolate.
Whichever way you go, it’s just fun to start cooking with new cuts of meat, especially one as easy to prepare as this. Now, if you don’t feel like sourcing the cut and cooking it up then you can order it in a restaurant. The best Miami ribs I’ve had in Toronto come from Chef Anthony Rose at Big Crow, they’re grilled over a hardwood fire and are absolutely perfect!