Grilled Korean-Style Short Ribs

Name: Grilled Korean-Style Short Ribs
Ingredients: 1 cup soy sauce; 1/2 cupmirin (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); Chopped Spinach with Toasted Sesame Seeds

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Servings: 8

Author : Epicurious

ribs sherry korean

Ingredients

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1 cup soy sauce1/2 cupmirin (sweet Japanese rice wine) or sweet Sherry1/2 cup (packed) dark brown sugar1/4 cup unseasoned rice vinegar1/4 cup oriental sesame oil1/4 cup minced garlic (about 15 cloves)2 large green onions, chopped5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)Chopped Spinach with Toasted Sesame Seeds

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Instructions

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Step 1

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.

Step 2

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; surround with chopped spinach and serve.