The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques for cooking four different recipes featuring bone-in cuts—oxtails, slow-roasted beef ribs, cowboy steak, and Korean short ribs. Go for the bone!
- 6 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons packed light-brown sugar
- 2 tablespoons unsweetened apple juice
- 2 teaspoons Worcestershire sauce
- ¼ cup thinly sliced scallions
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons sesame seeds
- 2 teaspoons minced garlic
- 1 1/2 pounds bone-in Korean-style flanken short ribs, 1/4 inch thick (sold at Asian markets)
- Kimchi, for serving
- Steamed rice, for serving
- Bibb lettuce, for serving
- Combine soy sauce, vinegar, sugar, Worcestershire sauce, juice, ginger, sesame seeds, garlic, and scallions in a shallow dish. Add ribs. Cover, and refrigerate at least 8 hours (preferably overnight).
- Preheat grill to medium-high. Thread meat onto skewers, and grill until cooked through, 1 minute per side. Serve with kimchi, rice, and lettuce.