This is really two stories in one; a tale of the smokiest Kal Bi ever, and the tale of a roast. First off, the Kal Bi ribs. I picked up two packs of Noh Kal Bi mix from Red Apple, and found a 2-pound package of boneless short ribs, the Kal Bi style. I have never seen Kal Bi ribs trimmed boneless, and oddly enough, they were only $4.99/lb while the regular with-bone kind were $5.99/lb. Go figure. So the boneless Kal Bi ribs came home with me.
So at home, I mixed up the two packs of Noh Kal Bi marinade, and added in green onion, sherry, some Splenda, and sesame oil to extend the amount of marinade. I took all those ribs and the marinade and vacuum sealed it up in a Foodsaver bag for a day of marinating.
Now for the smoke. I have a large cast iron indoor grill pan, and cooked up all that Kal Bi. Now the thing is, our stove, unfortunately, has a small smoke hood over it, and the hood only provides limited coverage over the back burners and zero coverage over the front burners. And of course the big burners are on the front. I cooked up all that Kal Bi, and yes the smoke alarm went off. And yes the entire house had a dense fog of Kal Bi smoke permeating it. Had to open the windows and prop up a fan to blow the smoke outside. It was easily the most I have ever smoked up the house.
The ribs came out great; we enjoyed some fine Kal Bi and as a plus, my wife really liked them without those little bones in there. I had bought a 7-bone roast from Fred Meyer, and had an idea. I had saved all the Kal Bi marinade, and after dinner, sealed up that roast along with the remaining Kal Bi marinade. After spending two days in the fridge, we now proceed to part two of this story.
Earlier in the week, my mom had sent me a recipe, "Best Roast Beef Ever", which I present to you here:
BEST ROAST BEEF EVER
- Roast Beef - any size rump roast, chuck, etc. at room temp.
- Salt & Pepper
- Garlic Slices
- Rack & Drip Pan
Preheat oven to 375 Deg. F. Salt & Pepper the roast all over. Slit 4 slits in fatty side and insert garlic slices. Place the roast fatty side up on rack of drip pan. Roast for 1 hour. Do not open the door after roast is in. After 1 hr. turn off the oven. Do not open the door. Leave roast in for 3 hrs. If reheating is necessary, heat at 300 deg. F. for 15. Min. If roast is frozen, roast for 15-20 min. more
That was the recipe. I ended up doing a slight spin on it, so it was like this...
Kal Bi 7-Bone Roast
- one 7-bone roast, which has been marinating in Noh Kal Bi marinade for a couple of days
- a handful of small potatoes, peeled. Or maybe about 2 cups of roughly diced larger peeled potatoes
- Four carrots, peeled, and chopped into thirds
- Five stalks of celery, chopped into thirds
- One onion, quartered and separated
Get out a dutch oven or roasting pan. Drain off the marinade and place the roast in the bottom. Pile on the vegetables, and apply a generous amount of salt and pepper. Preheat oven to 375°f.Close the lid on dutch oven or roasting pan and roast for one hour. Do not open the door after the roast is in (this part follows the original recipe). Do not open the oven door. After the one hour is up, turn off the oven, but leave the roast in there for an additional three hours. Near the last 20 minutes, turn the oven back on to 375°f. again, just to put some final heat on it.
Our experience was, in spite of expectations, the vegetables did not turn out as soggy lumps. They were actually quite tasty. The roast itself was fork tender perfect, and was not at all overpowered by Kal Bi marinade. If anything, it could have used a bit more "Oomph" in the Kal Bi department. Perhaps a careful sprinkling of pure Kal Bi powder on it would kick it up. Overall, it was a very enjoyable roast, and Mom's recipe is exactly how to cook a roast. We will be making this again. Well, maybe not the part with the cast iron grill and smoking the house out, that is.