*  Exported from  MasterCook  *
 
                          HOT-AND-SPICY SHORT RIBS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Korean                           Meats
                 Anderson
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 
       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
 
   
 
   JEAN ANDERSON
 
   
 
   PRODIGY GUEST CHEFS COOKBOOK
 
  
 
 
 
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