I am a big fan of short ribs, and also enjoy a good marinade. There's just something about the way a few key ingredients can totally enhance the flavor of meat after leaving it to sit for a while in the fridge. Korean short ribs are a prime example. Typically, the marinade has a handful of ingredients, and you can taste each one in the end result. Here's a recipe for Korean-style short ribs, with a great marinade, that tastes absolutely delicious:

INGREDIENTS

Marinade:

• 1/4 cup reduced sodium soy sauce
• 2 Tablespoons brown sugar
• 4 stalks chopped green onion
• 1 tablespoon olive oil
• 2 tablespoons sesame oil
• 3 garlic cloves, minced
• 2 tablespoons rice vinegar

Short Ribs:

• 1.5 pounds beef short ribs
• 8oz chicken or vegetable stock

Preparation:

Combine all the marinade ingredients in a sealable glass or plastic container

Cross cut the ribs into 1-inch thick slabs (you can also have the butcher do this for you when you buy them)

Add ribs to the marinade, and coat them evenly. Seal the container and let the marinade do its thing for at least 2 hours (I recommend doing this a day in advance, giving the meat 24 hours to marinate.)

Arrange the short ribs in a large saute pan (with a lid) on medium-high heat, and sear the ribs for 3 minutes on each side.

Pour the remaining marinade into the saute pan, along with the stock, and cover with lid. Bring the heat down to medium-low and let it cook for 15 minutes.

Remove the lid, and let it cook for 5 more minutes. The liquid will thicken and reduce. When time is up, remove the ribs and put on a platter and cover loosely with foil until ready to eat. Serve the sauce on the side as a gravy.