Again, one of the hot food trends is fusing two food cultures. For today’s delicious grilled recipe I prepared a fresh marinade combining Mexican and Asian flavors. I literally think I would be happy eating any savory foods, Mexican or not in between a warm corn tortilla, lol! One of the reasons I stopped purchasing store bought marinades was first because of availability. Does it not seem that you find a product at the market and the next time you go to purchase it, they no longer sell it? Happened to me one too many times. For that reason and because I could control what goes into my marinades, I decided to just prepare my own from now on. I do the same with dressing, salsa and pasta sauce. As long as you document how you prepared it, then you can always refer to it when you need more. Today’s blog post features a Citrus Chile Marinated Beef Short Rib. Quick cooking on the grill and great for a starter meal and even better for tacos.
Citrus Chile Marinated Beef Short Ribs
1 1/2 pounds beef short ribs, about 1/3 inch thick
Juice of 1 large orange
Juice of 1 lime
2 serranos, chopped
1 red fresno pepper, chopped(optional)
3 cloves garlic, sliced
1/3 cup cilantro
3 tablespoons olive oil
2 tablespoons Maggi sauce or Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons ground cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon fresh cracked pepper
1/3 teaspoon Chinese five spice
salt to taste
Tips~ You could crush or grind the cumin and coriander seeds using a mortar and pestle. Or you could pop the whole spices into a coffee grinder for a finer finish as I did. I only use the coffee grinder it for spices.
1. Add all of the ingredients for the marinade into the blender or food processor. Pulse to blend for a coarse finish or blend on high for a smoother sauce. Taste for salt.
2. Place beef in a heavy storage bag or in a baking dish. Pour the marinade over the beef to coat evenly. Cover and marinate in the refrigerator for a few hours.
3. Remove the beef from refrigerator 40 minutes before cooking. Shake off excess marinade and transfer to a plate. Season with a little more fresh cracked pepper. Prepare outdoor grill and heat to preheat to medium/high. Brush grates with oil and place ribs on grill. Cook beef ribs for 8 to 10 minutes, turning halfway through cooking time. Remove from grill, tent lossely and let rest for 5 minutes. Yields 4 servings. Serve over rice with warm corn tortillas, salsa, lime cilantro and onions for making tacos.
Tips~ Ribs can also be cooked under the broiler for the same amount of time.
A fresh Pico de Gallo with added red radishes will result in a bright red, pickled salsa.