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Short Ribs, Korean-Style (M, TNT)
Source: Epicurious Food Recipe File
Serves: 6

6 beef short ribs about 1" thick, trimmed of excess fat
5 garlic cloves, minced
1/2 cup soy sauce
3 tbsp. oriental sesame oil
2 tsp. minced fresh ginger
3 tbsp. sugar
2 tsp. distilled white vinegar (natural vinegar is also fine)
2 tsp. sesame seeds (optional)
1 tsp. freshly ground black pepper
18 scallions, trimmed

Cut through the meaty side of each short rib to the bone at 1/2" intervals, leaving meat attached to bone.

In a bowl whisk together well the garlic, soy sauce, oil, gingerroot, sugar, vinegar, sesame seeds, and pepper. Coat each rib thoroughly with the marinade, transferring to a large, resealable, plastic bag. Add the scallions and any remaining marinade to the bag. Seal and chill overnight, turning occasionally.

Discard the marinade and grill the ribs, meat side down, on an oiled rack set 5" to 6" over glowing coals for 8 minutes. Turn and grill for an additional 6 minutes for medium-rare meat. Grill the scallions, turning occasionally, for about 4 minutes or until just browned.

Poster's Notes:
I often use large veal ribs (the long rib bones which are attached to the brust deckel/brisket). I ask my butcher to slice them thin (about 1/2" to 3/4"). This makes it easy to grill them or put them in the broiler instead of grilling. Put them close to the broiler element and shorten the cooking time. Also, the thin pieces are just right for an appetizer or as one course in a multi-course Chinese-style meal.

Posted by Scott Mann

Nutritional Info Per Serving: N/A