4 pounds beef chuck short ribs, cut into 2 inch pieces
1/2 cup light soy sauce
4 teaspoons minced, peeled gingerroot
2 teaspoons Asian sesame oil
3 large garlic cloves, minced
With sharp knife, slash meaty side of short ribs diagonally at 1/2 inch intervals, about 1/4 inch deep. In zip tight plastic storage bag, combine soy sauce, ginger, sesame oil, and garlic. Add short ribs, turning bag to coat. Seal bag, pressing out as much air as possible. Place bag in 13 by 9 inch pan and refrigerate overnight, turning once. Place ribs on grill over medium heat; brush with remaining marinade and cook 20 to 25 minutes for medium rare, turning ribs occasionally. Serves 5.
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