Korean Galbi Short Ribs

Ingredients

• Beef, rib

  Shortribs, separable lean and fat, choice, raw

  2 lb or 907g

• Agave Nectar

  for Margaritas - Tres Agaves

  25g

• Soy sauce

  Made from soy (tamari)

  ½ cup or 144g

• Water

  Plain, clean water

  ¼ cup or 59g

• Mirin Rice Cooking Wine

  Eden

  2 tablespoon or 34g

• Onions

  Raw

  ½ small or 35g

• Garlic

  Raw

  2 tbsp or 17g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Onions

  Young green, tops only

  1 stalk or 12g

Directions

1. Put ribs in a gallon ziplock bag. This keeps you from having to touch the ooky raw meat.
2. Prepare teh marinade by whisk together remaining ingredients.
3. Add marinade to the ziplock bag, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. I like to massage it all together all squishy.
4. Refrigerate for at least 4 hours but preferably overnight.
5. Heat oven broiler to high (or cook on an outdoor grill).
6. Line a baking pan with foil and place the ribs on them.
7. Cook for 3 minutes, then flip the ribs over and cook again.
8. Garnish with thinly sliced green onions, if desired.
9. Recipe by: Urvashi (source: https://twosleevers.com/korean-galbi/)