Hot-And-Spicy Short Ribs

* Exported from MasterCook *

HOT-AND-SPICY SHORT RIBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 md Scallions -- trimmed & minced
2/3 c Soy sauce
2 tb Sesame oil
1 1/2 ts Spicy sesame oil
1 tb Sugar
2 tb Cider vinegar
1 tb Mirin (sweet rice wine)
1/4 tb Freshly ground black pepper
2 tb Toasted sesame seeds

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



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