|
Went with a marinade of onion, pear, garlic, ginger, and soy sauce blended in a blender and then marinated the "flanken cut" beef short ribs over night. Grilled them on high heat for a good carmelization. Then made an asian slaw with cabbage, red cabbage, carrots, onion, and apples all thin sliced and sesame seeds and whole cashews, with a sesame oil, mirin, ginger dressing. Served the ribs and slaw over jasmine rice. Will do again. And yes, I ate the whole damned thing.
|