Korean Short Ribs

• Meat

  • 4 lb Flanken-cut beef short ribs

• Condiments

  • 1 batch Korean marinade & sauce

Found on theyummylife.com

Description

Ingredients

• 4-5 lbs. flanken-cut beef short ribs (1/2 in. thick or less)
• 1 batch (2.5 cups) Korean Marinade & Sauce (recipe at www.theyummylife.com/Korean_Marinade_Sauce)

Directions

• Arrange ribs in shallow pan/dish. Reserve 3/4 cup of marinade in separate container--cover and refrigerate. Pour remaining 1-3/4 cups marinade over meat, toss to coat all sides, cover meat and allow to marinate in refrigerator at least 2 hours and as long as overnight--longer is better, if you have the time. (Alternatively, ribs can marinate in a large plastic Ziploc bag.)Remove ribs from marinade, shaking off extra liquid. Cook ribs on hot grill or under oven broiler for 3-4 minutes on each side. They should be nicely browned on the outside, but still slightly pink inside and juicy. Let rest 5 minutes before serving.Serve extra marinade/sauce on the side to drizzle more over ribs, if desired. Sauce is also good drizzled over steamed rice or vegetables.To reheat leftover ribs:  Preheat oven to 375 degrees F, arrange ribs on a baking sheet in a single layer, heat uncovered 8-10 minutes, just until heated through.