Hot-and-spicy Short Ribs

When certain days are represented as holy in themselves, when one day is distinguished from another on religious grounds, when holy days are reckoned a part of divine worship, then days are improperly observed… When we, in the present age, make a distinction of days, we do not represent them as necessary, and thus lay a snare for the conscience; we do not reckon one day to be more holy than another; we do not make days to be the same thing with religion and the worship of God; but merely attend to the preservation of order and harmony. The observance of days among us is a free service, and void of all superstition.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meats	4	Servings

INGREDIENTS

3	lb	Beef short ribs *
		*cut in 1-in lengths
4		Garlic cloves
		peeled and minced
2		1-in cubes ginger
		peeled and minced
3		Scallions, trimmed & minced
2/3	c	Soy sauce
2	T	Sesame oil
1 1/2	t	Spicy sesame oil
1	T	Sugar
2	T	Cider vinegar
1	T	Mirin, sweet rice wine
1/4	T	Freshly ground black pepper
2	T	Toasted sesame seeds

INSTRUCTIONS

TOAST THE SESAME SEEDS by spreading them over the bottom of a pie tin.
Roast them at 300F for 12-to-16 minutes. Stir sesame seeds often,
until they are golden. With a very sharp knife, score the meat on  each
short rib in a crisscross pattern, making the cuts about  3/8-inch
apart and cutting almost to the bone. This will allow the  marinade to
penetrate and help tenderize the meat. Place the short  ribs in a large
shallow baking pan. Combine the rest of the  ingredients, pour the
marinade over the meat and toss well to mix.  Cover and refrigerate the
ribs for 24 hours, turning them in the  marinade several times. When
you are ready to cook the short ribs,  preheat the oven to 325F.
Arrange the ribs on a rack in a shallow  roasting pan. Brush ribs with
a little of the marinade. Roast them  uncovered for 20 minutes. Remove
the pan from the oven, turn the ribs  and brush them with the marinade.
Raise the oven temperature to 500F.  After the ribs have stood for 10
minutes at room temperature, return  them to the oven and roast them
for 5 minutes. Turn them again, baste  them lavishly with the marinade
and roast them for 3 to 5 minutes  longer for rare, about 8 minutes for
medium-rare. Brush the ribs with  any remaining marinade and serve them
with fluffy boiled rice and a  crisp salad. Makes 4 to 6 Servings  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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