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Categories:Viewed: 22 - Published at: 6 years ago
Ingredients
- 2 pounds beef short ribs, cut into 2 inch lengths and butterflied
- same as above
- 1 head romaine lettuce, separated into leaves, washed and dried
- 1/4 cup Asian (dark) sesame oil
- Kosher salt to taste
Method
- Place the butterflied short ribs in a large nonreactive baking dish.
- In a large bowl mix the marinade ingredients together and pour the marinade over the ribs.
- Cover the dish, refrigerate and marinate for 3 to 4 hours.
- Preheat grill.
- Remove short ribs from marinade.
- Oil the grill.
- Over high heat grill the short ribs until the fat is crisp and charred about 3 to 4 minutes per side.
- Alternately, meat may be cooked under the broiler.
- Wrap 1 or 2 pieces of the short ribs in romaine leaf.
- Serve at once with dipping sauce as an accompaniment.
