Beef Short Ribs With Porcini Rub

Ingredients

For the marinade

• 1 kiwi, peeled
• 2 cups extra-virgin olive oil
• 2 cups balsamic vinegar
• ½ cup honey
• 1 red onion, thinly sliced
• 16 Korean-style beef short ribs cut across the bone, about 1/2-inch thick, 5 to 6 pounds total

For the porcini rub

• ½ cup finely ground dried porcini mushrooms
• ¼ cup sugar
• 2 tablespoons salt
• 2 tablespoons red pepper flakes
• 2 tablespoons black pepper
• 4 scallions, trimmed and finely sliced lengthwise, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    3764 calories; 334 grams fat; 113 grams saturated fat; 181 grams monounsaturated fat; 19 grams polyunsaturated fat; 93 grams carbohydrates; 5 grams dietary fiber; 70 grams sugars; 93 grams protein; 474 milligrams cholesterol; 3835 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

For the marinade

1. For the marinade: Purée the kiwi in a blender or small food processor. In a mixing bowl, combine the kiwi, olive oil, balsamic vinegar, honey and onion. Place ribs in an extra-large zip-lock plastic bag or other large container. Add marinade, and mix well to coat ribs. Seal or cover, and refrigerate for 2 hours.
2. For the porcini rub: In a small mixing bowl, combine ground mushrooms, sugar, salt, red pepper flakes and black pepper. Mix well.
3. Heat a grill or broiler. Pat ribs dry and slather with porcini rub, coating them well on all sides. Grill or broil for about 2 minutes on each side, or to taste. Transfer to a warm platter, garnish with scallion slices.

15 minutes