Asian-Style Beef Short Ribs
Serves: 8
Serving Size: 8 Oz.
Preparation Time: 30 Minutes
3/4 cup Pacific Farms Asian Vinaigrette Dressing
18 green onions
2 teaspoons sesame seeds
1 Tablespoon dark molasses (blackstrap)
3 Tablespoons soy sauce
4 pounds lean short ribs
You should have six 1-1/2 to 2-inch-thick beef short ribs, trimmed of excess
fat on the meat side. Cut through the meaty side of each short rib to the bone
at 1/2-inch
intervals, leaving the meat attached to the bone.
In a bowl whisk together well the soy sauce, Pacific Farms Asian Vinaigrette
Dressing, molasses and sesame seeds. Coat each rib thoroughly with the marinade,
transferring the ribs as they are coated to a large re-sealable plastic bag.
Add the scallions and any remaining marinade to the bag, seal the bag, and let
the mixture marinate, chilled,
turning the bag occasionally, overnight.
Discard remaining marinade. Grill the ribs, meaty side down, on an oiled rack
set 5 to 6 inches over glowing coals for 8 minutes, turn them, and grill them
6 minutes more for medium rare meat. Grill the scallions, turning occasionally,
for 4 minutes, or until they
are just browned.
Baste with additional Pacific Farms Asian Vinaigrette Dressing prior to serving.
Place one tablespoon of dressing on plate. Place rib on dressing, garnished with
the grilled scallions.