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Hot-And-Spicy Short Ribs

 

20

Yield

4

to 6 servings

Prep

20

min

Cook

40

min

Ready

1

days

Trans-fat Free
 

Ingredients

3 pounds beef, short ribs
cut into 1 inch lengths
4 cloves garlic
peeled and minced
2 cubes ginger
1 inch each, peeled and minced
*
3 medium scallions, spring or green onions
trimmed and minced
cup soy sauce, tamari
2 tablespoons sesame oil
1 ½ teaspoons sesame oil
spicy
1 tablespoon sugar
2 tablespoons apple cider vinegar
1 tablespoon mirin (sweet seasoning)
(sweet rice wine)
*
¼ tablespoon black pepper
freshly ground
2 tablespoons sesame seeds
toasted

Directions

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 ⅜ 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 325℉ (160℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 426g (15.0 oz)
Amount per Serving
Calories 175479% of calories from fat
 % Daily Value *
Total Fat 153g 236%
Saturated Fat 62g 311%
Trans Fat 0g
Cholesterol 320mg 107%
Sodium 2570mg 107%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 155g
Vitamin A 2% Vitamin C 8%
Calcium 12% Iron 54%
* based on a 2,000 calorie diet How is this calculated?

 

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