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Asian Style Short Ribs Recipe

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This recipe for Asian Style Short Ribs, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Sunday, March 30, 2008


1 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flanken , cut
1/3 to 1/2 inch thick across bones; about 20 pieces)

Combine first 7 ingredients in medium bowl; whisk to blend
well. Pour into heavy jumbo resealable plastic bag. Add ribs;
seal bag. Turn bag over several times to coat ribs evenly.
Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard
marinade. Working in batches, grill ribs until browned and
cooked to medium-rare, about 3 minutes per side. Mound ribs
on platter; garnish with chopped scallions and toasted
sesame seeds. Delicious!

NOTE: remember this is a special cut of short ribs. They are
cut in the opposite direction from a standard rib. Request
them from your local butcher -- it's worth it. This dish is also
wonderful for an appetizer!




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