These tasty Korean-style short ribs are a perfect appetizer when you’re entertaining with little time to spare. Simply marinate the ribs the night before in a lively soy marinade flavored with brown sugar, red wine, ginger, garlic and a little sesame oil. Just before serving, char the beef quickly over a hot grill, then slice and serve with a sweet and spicy Thai dipping sauce. You’ll have happy guests in almost no time.
Thai sweet and spicy sauce
Combine the sugar, vinegar, chile paste, garlic, salt and water. Stir to combine. Cover and refrigerate until needed. This makes three-fourths cup of sauce and will keep, refrigerated, for 5 days.
Short ribs and assembly
Combine the beef in a sealable plastic bag with the soy sauce, sugar, wine, 1 tablespoon sesame seeds, sesame oil, one-fourth cup green onion, the ginger and garlic. Close and shake the bag to evenly distribute the contents. Refrigerate overnight.
Heat a grill over high heat until hot. Remove the meat from the bag and discard the marinade. Grill the beef 1 1/2 to 2 minutes per side for medium-doneness, or to taste. Remove and allow to rest a few minutes.
Slice the beef crosswise into one-fourth- to one-half-inch strips. Plate each serving with a side of the dipping sauce, sprinkling additional green onions and toasted sesame seeds over the beef for garnish. Serve immediately.
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