Sake-Marinated Beef Ribs
Chef Tetsuya Wakuda likes to serve beef ribs that are cut across the bone, which makes for manageable pieces of meat. Have the butcher do this for you and allow time for the ribs to marinate overnight.Plus: More Beef Recipes and Tips
The ribs can be refrigerated for 3 days. Rewarm on the stove.
The dry but sweet sake marinade calls for a soft, generous red wine without too much tannin. Consider the Rosemount Estate South Eastern Cabernet Sauvignon from Australia or the Markham Napa Valley Merlot.