Kalbigui (Barbecued Short Ribs)

• 2 pounds beef short ribs, cut into 2 inch lengths and butterflied
• same as above
• 1 head romaine lettuce, separated into leaves, washed and dried
• 1/4 cup Asian (dark) sesame oil
• Kosher salt to taste

1. Place the butterflied short ribs in a large nonreactive baking dish.
2. In a large bowl mix the marinade ingredients together and pour the marinade over the ribs.
3. Cover the dish, refrigerate and marinate for 3 to 4 hours.
4. Preheat grill.
5. Remove short ribs from marinade.
6. Oil the grill.
7. Over high heat grill the short ribs until the fat is crisp and charred about 3 to 4 minutes per side.
8. Alternately, meat may be cooked under the broiler.
9. Wrap 1 or 2 pieces of the short ribs in romaine leaf.
10. Serve at once with dipping sauce as an accompaniment.

beef short ribs, same, romaine lettuce, asian, kosher salt

Taken from www.foodnetwork.com/recipes/kalbigui-barbecued-short-ribs-recipe.html (may not work)