Unusual Chinese Grilled Shortribs

This is a showstopper technique pulled straight from the Chinese butcher’s handbook. Beef short ribs get sliced in an accordion pattern, unfolding into a single long strip of thin meat that grills in minutes rather than the hours regular short ribs demand. Paired with a curry-peanut-sesame marinade, it is one of those recipes that looks impossible and turns out to be mostly about keeping the meat cold and the knife sharp.

The accordion cut is everything. Start with well-chilled ribs (room-temp meat fights back under the knife). Set fat-side up, cut a quarter-inch layer almost through the meat but not quite, flip, make another cut in the opposite direction, and keep going. When done, the rib unfolds into one long flat strip that you pound to even thickness. It takes practice the first time and becomes second nature after.

The marinade is the payoff. Sesame oil, peanut butter, brown sugar, curry powder, soy sauce, rice wine, fresh ginger, garlic, and scallion whites blend into a thick, savory-sweet-spicy rub. Two hours minimum in the fridge, overnight is better. Grill at high heat, basting often, and watch carefully because thin meat goes from perfect to leather in minutes.

Chef Tips

• Freeze the short ribs for 20 minutes before cutting. Semi-frozen meat is the sweet spot for precise accordion slicing. A sharp Chinese cleaver or long chef’s knife works best.
• Double the marinade, reserve half as a basting sauce for the grill, and use the other half to marinate. Brushing with used marinade risks cross-contamination from raw meat.
• Use natural, unsweetened peanut butter. Commercial brands with added sugar throw off the balance since there is already plenty of brown sugar in the marinade.
• Grill over hot coals or a hot gas grill. Low heat lets the sugar in the marinade steam rather than caramelize.

Variations

• Swap the short ribs for flank steak, beef tri-tip, or boneless chicken thighs. The marinade works for all.
• Add a tablespoon of hoisin or sambal oelek to the marinade for extra sweetness or heat.
• Serve over steamed jasmine rice with a scatter of sliced scallion greens and a lime wedge on the side.