| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Korean | Beef | 6 | Servings |
INGREDIENTS
| 6 | 2" thick | |
| 5 | Cloves garlic, minced | |
| 1/2 | c | Soy sauce |
| 3 | T | Oriental sesame oil |
| 2 | t | Fresh ginger root, minced |
| 3 | T | Sugar |
| 2 | t | White vinegar |
| 2 | t | Sesame seed |
| 1 | t | Pepper |
| 18 | Scallion, trimmed | |
| Beef short ribs |
INSTRUCTIONS
Cut through the meaty side of each short rib to the bone at 1/2 inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds, pepper and coat each thoroughly with the marinade. Transfer the ribs as they are coated to a large resealable plastic bag. Add the scallon and any remaining marinadeto the bag, seal the bag and let the mixture marinate, chilled, turning the bag occasionally overnight. Grill the ribs, and the marinade discard, meaty side down on a oiled rack set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6 min. more for medium-rare. Grill the scallions for 4 min. or until they are just brown. Recipe By : From: Favorite Fruitcakes By Moira Hodg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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