Grilled Korean Short Ribs

Who says it is too cold to grill.  Our grill operates 365 days a year.  More than the post office.  Rain, Sleet, Snow.... The flavor in this steak will have you drooling for more.  Beware the short rib is no filet.  Be prepared for a little gristle. It is what makes the meat flavorful.

Recipe from: Epicurious

Ingredients:
1 cup soy sauce
1/2 cupmirin (sweet Japanese rice wine) or sweet Sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)


Directions:
1.  Combine all ingredients in a ziploc bag for 6+ hours.  I like to do this overnight.
2.  Take the meat out to room temperature 30 mins before grilling.  Prepare the grill on med high heat.
3.  Grill 3 mins per side.  Less if you want to see the pink.  Any more and you well have chewy well done steak.