SPICY RED PEPPER SHORT RIBS

I don’t serve beef often, so when I do my guys practically inhale it–and smother it in A-1 sauce. But not this time. The marinade was just too too good (plus I hid the A-1). And, yes, Junior Too was more than happy to help me watch my calories by relieving me of one short rib. Wonderfully tasty, quick, and easy!

1/2 cup water

1/3 cup soy sauce

2 tbsp sesame oil

2 tbsp brown sugar

2 tbsp honey

3 green onions, sliced thin

2 tsp sesame seeds

1 tsp red pepper flakes

1/4 tsp ground black pepper

2-1/2 lbs thinly sliced beef short ribs, about 12 pieces (I used bone-in)

1) To large zip top bag, add: water, soy sauce, sesame oil, brown sugar, honey, green onions, sesame seeds, red pepper flakes, and black pepper; zip up, shake well, unzip, add short ribs, zip up, shake to coat ribs; refrigerate 2 hours, shaking several times throughout marination

2) Heat large skillet over medium-high heat; remove meat from marinade and cook 2-3 minutes each side until meat is cooked to your preference (I had to do this in 2 batches); serve immediately on oven-warmed plates; highly recommend a side of sauteed mushrooms

Servings: 4

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