posted by Fruffy 09-23-102 10:03 AM
Korean-Style Grilled Beef Short Ribs and Scallions
based on Gourmet, August 1992
About 4 lbs 1 1/2- to 2-inch-thick beef short ribs, trimmed of excess fat on the meat side
5 garlic cloves, forced through a garlic press or minced
1/2 cup soy sauce (if strong dilute with some water)
3 tablespoons Oriental sesame oil
2 teaspoons minced fresh gingerroot
3 tablespoons sugar
2 teaspoons rice vinegar
2 teaspoons sesame seeds
ground black pepper, pinch of cayenne
1/2 tbsp dried onion flakes
Cut through the meaty side of each short rib almost to the bone at about 1/2-inch intervals, leaving the meat attached to the bone.
In a bowl whisk together the garlic, the soy sauce, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, the peppers and onion flakes. Coat each rib thoroughly with the marinade putting some in each cut and let them marinate, chilled, overnight.
Preheat oven to 350oF.
Put ribs, bone side up, in a baking pan, cover and bake in preheated oven for an hour to hour and a half. Uncover, turn over and finish baking for a total baking time of about 2 hours.
Plan on 2 ribs/person