Korean Shortribs
Ingredients
- ⅓ cup soy sauce
- 4 scallions, chopped
- 6 cloves garlic, smashed and minced
- 1 ½ tbsp toasted sesame oil
- 2 tbsp minced fresh ginger
- ¼ cup canola oil
- 4 Thai bird chiles, stemmed
- 12 English-cut beef shortribs
Instructions
1. Process all ingredients except meat in a blender until smooth. Pour into a gallon size zip-top bag, and add shortribs.
2. Toss to coat the meat in the marinade, and refrigerate overnight. Note that this flavors but does not tenderize the meat.
3. Preheat grill to 225–300°F. Add shortribs and cover. Cook 5 hours or until meat falls right off the bone and is extremely tender. Serve immediately.
