Grilled Short Ribs

Beef really does make me so happy. All kinds of beef, but especially anything involving beef ribs: ribeye steaks, grilled short ribs, braised short ribs, prime rib roasts...it's all good. For their money, most Chinese people would probably pick pork if they had to choose one meat to eat for the rest of their lives. Let them eat swine, I say. I will pick beef any day. Pork is nice, but it doesn't taste like MEAT the way a cow does. 

For a quick beefy meal, nothing beats marinated short ribs. I don't quite marinate it Korean style, so I'll stop short of calling it kalbi. Depending what I have on hand, I combine a slurry of soy sauce, rice wine, water, sugar, salt, garlic, yellow onions, and green onions. Then I pour over pre-sliced short ribs and toss so that everything is covered but not swimming in sauce. Left for up to a day in the fridge, shaken or flipped a few times, this is a foolproof recipe for success. Sear in a pan over medium high heat for about three minutes a side or until charred, and eat with whatever you like! We had rice, lettuce, and a cold dish of celery and tofu strips.