Yield: 6 servings
Measure | Ingredient |
---|---|
4 pounds | Beef short ribs, trimmed |
\N \N | Of excess fat and cut |
\N \N | Crosswise no more than 3/8 |
\N \N | To 1/2\" thick |
⅔ cup | Thinly sliced green onions |
½ cup | Soy sauce |
½ cup | Water |
¼ cup | Oriental dark roasted |
\N \N | Sesame oil |
2½ tablespoon | Packed brown sugar |
1½ tablespoon | Toasted sesame seeds, |
\N \N | Crushed |
1 tablespoon | Minced garlic |
1 tablespoon | Grated fresh ginger root |
½ teaspoon | Ground red pepper |
⅛ teaspoon | Freshly ground Szechuan |
\N \N | Peppercorns |
\N \N | Fresh red chili peppers |
\N \N | Green onions |
\N \N | Radish Roses |
Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame seeds,garlic,ginger,red pepper and Szechuan peppercorns.Place ribs and marinade in plastic bag or utility dish, turning to coat.Close bag securely or cover dish;marinate in refrigerator 4 to 6 hours,turning occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid over medium coals. Broil 5 to 6 minutes.Turn ribs over;brush or spoon on marinade 1 time.Cover;continue cooking 5 to 6 minutes or until desired degree of doneness.Place ribs on platter;garnish with chili peppers,green onions and radish roses.Makes 6 servings.