Super Bowl Dinner

I opted out of chicken wings and went with the beef short ribs.  Loved the marinade and plan on using it again with baby back ribs on the stove with a 4 cups of beef broth and just letting the marinade and broth boil down until the ribs are caramelized.  But for now, the short ribs and Asian slaw recipe.  Bad picture.

The rib recipe comes from Sheila Lukins new cookbook, 10

1 1/2 cups soy sauce
6 tbsp. rice wine vinegar
2 tbsp. toasted sesame oil
6 tbsp. sugar
3 tbsp. chili sauce
6 tbsp. finely minced scallions ( including some of the green )
2 tbsp. finely grated ginger
1 tbsp. toasted sesame seeds

Mix this together for the sauce.  In a big pot that you can put in the oven, cover the bottom with olive oil and heat on the stove.  Add 6 lbs. of short ribs that have been cut into 2 inch pieces.  Salt and pepper them first and then brown in the pot.  When done, add the short ribs back in, cover with 1 1/2 cups of the sauce ( save the rest for later ) and put in the oven at 350 for about 2 1/2 – 3 hours.  Meat should be falling off the bone.

Serve in a bowl, sprinkle with more scallions cut into slices and pour the sauce over the top.  Done.

Asian Slaw

1/2 head purple cabbage sliced
1/2 head napa cabbage sliced
1 carrot julienned
1 red pepper julienned
3 tbsp. chopped cilantro

Mix this all together and add dressing.  Let sit in the refrigerator for about an hour to meld the flavors.

Dressing (if you don't like spicy, don't put in the spicy and hot sesame oil)

1/4 cup rice wine vinegar
1 tbsp. soy sauce
2 tsp. sesame oil
1/2 tsp. spicy and hot sesame oil
2 tsp. sugar