Sweet-And-Salty Korean Barbecued Short Ribs

• 1 (small) onion, coarsely chopped
• 4 scallions, coarsely chopped
• 1/2 cup garlic cloves, peeled
• 1 cup soy sauce
• 1 cup orange juice, freshly squeezed
• 1/2 cup mirin
• 1/2 cup toasted sesame oil
• 1/4 cup sugar
• 2 tablespoons toasted sesame seeds
• 3 pounds bone-in beef short ribs, kalbi or flanken-style; thinly sliced
• Vegetable oil, for brushing
• Steamed white rice, macaroni salad and kimchi, for serving (optional)

1. In a blender, puree the onion, scallions, garlic, soy sauce, orange juice, mirin, sesame oil, sugar and sesame seeds until smooth. Transfer the marinade to a large baking dish. Add the short ribs and turn to coat. Cover and refrigerate overnight. Bring the short ribs to room temperature before cooking.
2. Preheat the oven to Light a grill or preheat a grill pan and brush with vegetable oil. Working in batches, grill the short ribs over high heat, turning once, until nicely browned and charred in spots, about 2 minutes per side. Transfer the ribs to a rimmed baking sheet and keep warm in the oven while you grill the remaining ribs. Serve the ribs with rice, macaroni salad and kimchi.

onion, scallions, garlic, soy sauce, orange juice, mirin, sesame oil, sugar, sesame seeds, short ribs, vegetable oil, white rice

Taken from www.myrecipes.com/recipe/korean-barbecued-short-ribs (may not work)