Boneless Grass Fed Beef Short Rib Yakitori

Beef with a Backstory

More than ever, consumers are demanding the “story” behind their meat. How it was sourced and how it was raised can be crucial factors in dining decisions. Local, free-range, and grass-fed beef can enhance both the flavor and the perception of your center-of-plate offerings. In fact, grass-fed beef is expected to outpace other beef on menus in just four years.

Street food gives center stage to inventive protein applications. Trendy and convenient, grilled skewers of grass-fed beef short ribs are perfect for a global mashup. Yakitori, a favorite in Japan, are grilled skewers of meat that are as popular in restaurants as they are on the street. Incorporate a Japanese flavor profile by marinating your short ribs in mirin, rice vinegar, sake, sugar, and ponzu. Asian produce such as shiitake mushrooms, scallions, and shishito peppers add texture, heat, and freshness. Serve it up in disposable trays with a side of chile oil and a sprinkle of togarashi.

 

 

Boneless Grass Fed Beef Short Rib Yakitori with Red Chile Oil
Grilled skewers of Japanese marinated boneless grass fed beef short rib, shiitake mushrooms, shishito peppers, and scallions. Served with a side of red chile oil.
Servings
4
Servings
4
Boneless Grass Fed Beef Short Rib Yakitori with Red Chile Oil
Grilled skewers of Japanese marinated boneless grass fed beef short rib, shiitake mushrooms, shishito peppers, and scallions. Served with a side of red chile oil.
Servings
4
Servings
4
Ingredients
Red Chile Oil
For Serving
Servings:
Units:
Instructions
Beef Short Rib Yakitori
  1. Whisk mirin, vinegar, sake, sugar, and ponzu in a bowl; add short ribs and toss. Cover and refrigerate 1 or up to 8 hours.
  2. Thread short ribs, mushrooms, shishito peppers, and scallions onto skewers. Refrigerate in an airtight container up to 2 days.
Red Chile Oil
  1. Blend chile peppers and oil with immersion blender until completely smooth. Refrigerate in an airtight container up to 1 week.
For Serving
  1. Brush skewers with oil; sprinkle with salt and pepper. Grill skewers over medium-high heat until mushrooms are tender, and short ribs are medium-rare and internal temperature reaches 135°F, about 6 minutes, turning once. Garnish with scallions and togarashi; serve with Red Chile Oil.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Mirin #305300

Rice Vinegar #044505

Light Brown Sugar #380150

Ponzu #011016

Boneless Grass Fed Beef Short Ribs #077803

Shiitake Mushrooms #097452

Shishito Peppers #011820

Scallions #097471

10" Bamboo Skewers #485801

Red Chile Peppers #097609

Sesame Oil #370940

Rice Bran Oil #024972

Kosher Salt #340657

Ground Black Pepper #036411

Togarashi Seasoning #044493

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