WELCOME TO OUR KITCHEN: We're making grilled beef short ribs!

It's grilling time in our part of the world. And we've got a great, easy recipe, particularly if you can find cross-cut beef short ribs (sometimes called "flanken"). We get ours at a big-box store. We stock up every time we're there because we want this great barbecue meal a lot all summer long.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks with eight New York publishers. Our most current is THE LOOK AND COOK AIR-FRYER BIBLE, which you can find here.This podcast lets us indulge some of our passions: food and cooking. (Bruce is off on knitting adventures on his own; Mark has a podcast solely focused on walking slowly through Dante's DIVINE COMEDY.)We're glad you're with us. Thanks for being a part of our journey.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:56] Our one-minute cooking tip: Clean your grill AFTER every use.[02:32] We're making grilled, cross-cut, beef short ribs!Here's how:Put all of this in a turbo blender or a food processor to make a marinade:1 medium yellow onion, peeled and cut into 1-inch or 2 1/2-cm chunks;1 medium Asian pear (about 6 ounces or 170 grams);5 peeled, medium garlic cloves;one 1-inch or 2 1/2-cm piece of peeled fresh ginger, cut into smaller chunks;1 cup or 250 milliliters soy sauce;1/2 cup or 125 milliliters water;1/4 cup or 55 grams packed light brown sugar;2 tablespoons or 30 milliliters mirin;and 1 tablespoon or 4 grams freshly ground black pepper.Blend until a smooth puree, then pour into a very large, zip-seal plastic bag. Add about 3 pounds or 1.4 kilograms of cross-cut beef short ribs. Massage the puree into the meat, seal, and marinate in the fridge for at least 2 hours or up to 8 hours.Grill over direct high heat 3 - 4 minutes per side. Cut them into chunks with at least one oval bone in each. Serve with cooked white or brown rice and lots of kimchi.Garnish with minced scallions and sesame seeds.[13:52] What’s making us happy in food this week: affirmation from others on our TikTok channel and homemade kimchi!