The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Grilled Beef Short Ribs with Balsamic Barbecue


2 pounds boneless beef short ribs that have been slow cooked in beef stock for three hours then chilled

¼ cup garlic black bean paste

1 teaspoon fermented chile paste

2 teaspoons balsamic vinegar

2 teaspoons hickory syrup

2 teaspoons dark soy

2 teaspoons brown organic miso

1 teaspoon fresh thyme leaves


  1. Grill short ribs over real wood charcoal.
  2. In a blender, combine black bean paste, chile paste, vinegar, hickory syrup, soy, and miso until smooth.
  3. Serve ribs hot off the grill, spoon sauce over ribs, and garnish with thyme leaves.

From Celebrating Fatherhood with Scott Crawford.

Print Recipe