These are so good, you might want to buy some extra because you may over-eat. Marinade overnight and cooks in 15 minutes! Serve with raw sliced carrots and cucumbers, rice noodles, sauteed mushrooms and (optional) sautéed greens.
~24" fingers of ginger, finely chopped (~⅓ cup when chopped)
5-7medium cloves garlicminced
1bunch of scallionscut in 1-inch chunks, greens and whites separated
Mushrooms:
1 ½lbs.mushroomsI used oyster and matsutake
3tbsp.olive oil
salt and pepper
Instructions
Ribs:
Add all the short rib ingredients to a bowl or ziploc bag. Marinade 2 hours-overnight.
Turn your grill or your broiler on high. Cook 5 minutes on one side, flip, and cook another 2-3 minutes.
Sautéed Mushrooms:
Heat a large pan over high heat. Add the olive oil.
When hot, add the mushrooms. Don't crowd the pan. Cook, without stirring, until the mushrooms are well browned, ~3 minutes. Sprinkle with salt and pepper.
Give the mushrooms a good toss to turn them and then briefly sear on the other side.