Asian Grilled Short Ribs-and wine selection
This Week's Wine Selection
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Marquis Philips Cabernet Sauvignon 2008 Price: $15
The 2008 Cabernet Sauvignon is purple/black-colored with a nose
of toasty black currants, spice box, and licorice. Velvety, sweet,
and opulent on the palate, it has plenty of concentration, enough
structure for balance, and a pure, fruit-filled finish.
Serve With:
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1 cup sugar
3/4 cup Chinese oyster sauce
1/2 cup soy sauce
1/2 cup sake, or dry sherry
3 cloves garlic, minced
1 piece (1 inch) peeled fresh ginger, minced
2 scallions, white parts minced, green parts thinly sliced
About 3 pounds bone-in individual beef short ribs, cut crosswise
into 1/2-inch-wide pieces
Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and
scallion whites in a large, nonreactive mixing bowl and whisk to mix.
Stir in the short ribs. Cover the bowl and let the ribs marinate in
the refrigerator for 1 to 2 hours.
Set up the grill for direct grilling and preheat to high. When ready
to cook, brush and oil the grill grate. Place the short ribs on the
grate and grill until sizzling and darkly browned on the outside and
cooked to taste, 3 to 4 minutes per side for medium.
Transfer the ribs to a platter or plates, sprinkle the scallion
greens on top, and serve.
Enjoy
'The will of God will never take you where the Grace of God will not keep you
~Sugar
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