What belongs together comes together again. Wonderful meat that is cooked low and slow in a ceramic grill until tender as butter. And these beef short ribs also get a lot of Japanese flavors that make them unforgettable and incredibly tasty. So BBQ gourmets, get to work on this wonderful recipe for Japanese beef short ribs.
Beef ribs are a versatile and extremely tasty cut of meat that is appreciated in various cuisines around the world. I find them particularly interesting as they are used in both classic American barbecues and Asian dishes. The short ribs come from the lower part of the beef ribs and are characterized by their tender, juicy meat.
In classic barbecues, beef ribs or beef short ribs are often cooked slowly at a low temperature (low and slow), which leads to an incomparably tender result. I particularly appreciate the smoky aromas that develop. In Asian cuisine, ribs are often marinated in spicy marinades and then quickly fried or grilled. Here we combine the best of both worlds: Japanese seasoning and slow cooking and great smoky flavors.
General information about Beef Short Ribs
Short ribs come from the front rib section of the beef. I differentiate between two main types: plate short ribs and chuck short ribs. Plate short ribs come from the belly loin region and are larger and richer in fat. Chuck short ribs come from the front quarter and are somewhat leaner.
In the butcher’s shop I often find them as “3-bone” or “4-bone” cuts. The cut varies depending on the region and tradition. In the USA, longer cuts are popular, while shorter cuts are often preferred in Europe. Short ribs are ideal for long cooking methods such as braising or low & slow barbecuing. Their high fat content and rich connective tissue make them a juicy and tender treat. This is also the case with these Japanese beef short ribs.
Characteristics and quality criteria of beef short ribs
I pay attention to several factors when selecting beef short ribs:
- Marbling: A good distribution of fat in the meat is crucial for flavor and juiciness.
- Color: Fresh meat should have a strong, cherry-red color.
- Texture: The meat should be firm but not tough.
The quality also depends on how the cattle are fed and kept. Grass or grain feeding influence the taste and fat content. I prefer short ribs from cattle from species-appropriate husbandry. Maturation also plays a role. Dry-aged short ribs develop a more intense flavor. However, fresh meat is just as delicious if it is prepared correctly.
Preparation Low and Slow in the Kamado Joe
In barbecues, beef short ribs are often cooked slowly and at a low temperature. I generally recommend rubbing them with a spice mixture beforehand and then smoking them at 110-120°C for 6-8 hours. Here they get a very special treatment. They are rubbed with Japanese Kewpie mayonnaise* and then sprinkled with the incomparable Togarashi spice mix*.
This creates a crispy outer crust, while the meat inside remains tender and juicy. Regularly spraying with apple juice or something else keeps the ribs moist. I don’t do this here and instead coat them a little earlier with the Japanese glaze, which here consists of a yakiniku sauce*.
The ribs are also coated with the yakiniku sauce at the end of the cooking time. I then leave them in the smoker for another 30 minutes or so until the sauce caramelizes.
Culinary cattle rib traditions in Asia
In Korea, beef short ribs are known as “galbi”. I already have a wonderful recipe for galbi on my website. A classic that you definitely want to try. In China, short ribs are often braised with soy sauce, rice wine and spices. The long cooking time makes the meat tender as butter.
Japanese yakiniku restaurants serve thinly sliced short ribs to be grilled at the table. The grilled slices are dipped in ponzu sauce or sesame dip. Or how about my own interpretation of Thai beef short ribs – so good!
Kewpie mayonnaise
Kewpie mayonnaise is a popular Japanese product that differs from conventional mayonnaise. I have looked into the special features of this creamy sauce and would like to introduce it to you.
Kewpie mayonnaise originated in Japan, where it was developed in 1925 and has played an important role in Japanese cuisine ever since. Unlike normal mayonnaise, Kewpie only uses egg yolks instead of whole eggs, which gives it a richer texture and a more intense flavor.
Kewpie mayonnaise is used in many different ways in Japanese cuisine. It is used as an ingredient in salads, as a dip for vegetables and as a component of sauces for various dishes. Its unique consistency and umami-rich taste make it an indispensable element in many Japanese recipes.
Kewpie as a brand
Kewpie was founded in 1925 by Toichiro Nakashima. I learned that he was inspired by a trip to the USA, where he tasted mayonnaise for the first time. The name “Kewpie” comes from the popular Kewpie dolls, which were very popular at the time.
Nakashima wanted to create a mayonnaise that would appeal to Japanese tastes. He experimented with different recipes and ingredients. The result was a creamier, more acidic version of American mayonnaise.
After the Second World War, the popularity of Kewpie mayonnaise rose sharply. It became a staple in Japanese households. The unique recipe and unmistakable taste have made Kewpie a cult brand in Japan. The company expanded its range and now exports to many countries around the world.
Beef Short Ribs Low and Slow in the Kamado Joe
As a passionate barbecue enthusiast, the art of low-and-slow grilling in the Kamado Joe is of course an indispensable part of my barbecue enjoyment. This method produces juicy, tender meat with intense flavor.
With the Classic III from Kamado Joe, I achieve consistently low temperatures over long periods of time, ideal for larger pieces of meat. The ceramic construction keeps the heat even and ensures optimum smoke development.
The Kamado Joe utilizes the excellent heat insulation of its ceramic construction. I keep the temperature constantly low through precise air supply control. The thick ceramic walls store the heat efficiently. This allows me to achieve an even cooking environment without major temperature fluctuations. This also makes raccoon, for example, a great success. Have you ever eaten raccoon?
I use indirect cooking for the best flavor. I place the food on the grill, separated by the deflector plates, not directly over the embers. The heat reflection in the ceramic dome ensures even heat distribution.
Advantages of low-temperature cooking
Slow cooking at low temperatures makes the meat particularly tender. The muscle fibers dissolve gently without drying out. I get juicy meat with an intense flavor. The long cooking times allow the flavors to penetrate deeply. This method is very flexible. I can cook large pieces of meat for many hours without constantly monitoring the grill.
The target temperature for ‘Low and Slow’ is between 95°C and 120°C. I initially set the lower and upper vents to around 25%. I monitor the temperature regularly with a reliable thermometer. I avoid large fluctuations by patient, minimal readjustment.
Get to work on the recipe for Japanese beef short ribs
But now enough theory about beef ribs, kewpie and kamado joe. After all, you want to enjoy the finest ribs. Please leave a comment if you’ve made the recipe, I’d love to hear from you.
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Japanische Beef Short Ribs
- Total Time: 0 hours
Ingredients
Rinderrippen – Beef Short Ribs
Kewpie Mayonnaise
3 TL Togarashi Gewürzmischung
Yakiniku Sauce
Koriandergrün
Sesamsaat
Instructions
Die Rinderrippen von Silberhaut und überschüssigem Fett befreien. Anschließend von allen Seiten mit der Kewpie Mayonnaise einreiben und mit Togarashi Würze bestreuen. Eine Stunde gekühlt zur Seite stellen.
In der Zwischenzeit den Keramikgrill auf ca. 110 Grad einregeln. Die Kirschholz Chunks oder Chips auf die Glut streuen, Deflektorplatten einlegen und die Short Ribs auf den Rost legen.
Die Short Ribs insgesamt bis zu einer Kerntemperatur von 90-93 Grad smoken. Dies dauert je nach Fleisch und Dicke 6-8 Stunden.
Um Austrocknung zu verhindern die Short Ribs nach Bedarf mit zum Beispiel einer Sojasauce-Wasser-Mischung besprühen oder rechtzeitig mit der Yakiniku Sauce bestreichen und glasieren.
Eine halbe Stunde vor dem Garende letztmalig glasieren und die Glasur einziehen lassen.
Die Short Ribs herausnehmen, ruhen lassen, mit Koriander und Sesam bestreuen und genießen.
- Prep Time: 60 Minuten
- Cook Time: 7 Stunden
- Method: Low and Slow
- Cuisine: Japanisch
