Sir Winston's Favorite Short Ribs
- TOTAL TIME: 45 MIN Plus overnight marinating
- SERVINGS: 4
Jayson Woodbridge grills his savory-sweet Korean-style ribs on an Argentine-style metal grill called a parrilla.
- 1/2 cup Coca-Cola
- 1/2 cup orange juice
- 1/2 cup shoyu
- 1/2 cup Guinness
- 1/3 cup sake
- 1/3 cup packed light brown sugar
- 1/4 cup soy sauce
- 1/4 cup red miso paste
- 2 tablespoons bourbon
- 2 tablespoons pure maple syrup
- 1 1/2 tablespoons finely grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 1 1/2 teaspoons Asian chile oil
- 2 garlic cloves, finely grated
- 2 3/4 pounds flanken-style beef short ribs (see Note), cut about 1/4 inch thick
- Canola oil, for brushing
- Lemon wedges, for serving
- MAKE THE MARINADE In a medium saucepan, combine all of the marinade ingredients and bring just to a boil, stirring to dissolve the sugar. Let cool completely. Transfer the marinade to a large, sturdy resealable plastic bag.
- PREPARE THE RIBS Add the short ribs to the marinade and seal the bag. Set the bag in a baking dish and refrigerate overnight. Bring the short ribs to room temperature before cooking.
- Light a grill and brush with oil. Remove the ribs from the bag and discard the marinade. Working in batches, grill the short ribs over high heat, turning once, until nicely browned and charred in spots, about 2 minutes per side. Transfer the ribs to a platter and serve with lemon wedges.
An Argentinian Malbec.