Entree
4 servings
8-12 hours
2-3 hours
Melissa's Corporate Chefs
1 tablespoon Ground Ginger
3 tablespoons Unseasoned Rice Vinegar
1 teaspoon Hot Garlic Chili Sauce (A Vietnamese jarred item found in most supermarkets)
1 teaspoon Organic Garlic, puréed
¾ cup Soy Sauce
3 tablespoons Organic Limes juice, freshly squeezed
2 pounds Beef Short Ribs
Prepare marinade by combining all ingredients in a mixing bowl. Transfer beef to a storage container with the marinade. Cover and refrigerate from 8 to 12 hours; turn beef once during the marinade time.
Marinade can be prepared up to 2 days ahead of time and kept refrigerated.
Preheat oven to 300 degrees F.
Place a wire rack in the bottom of a roasting pan. Rest the beef on top of the wire rack.
Add ¾ cup water to the marinade and pour over the ribs. Cover pan with foil and bake ribs for 2 to 3 hours or until very tender and meat separates easily.
Prepare beef short ribs as described above, except finish on an outdoor grill (medium heat) during the last 30 minutes of cooking time.
Baste with reserve marinade.
