Beef Wrapped In Lettuce Leaves, Korean Style

• 3 to 4 pounds short ribs
• 1/2 cup roughly chopped trimmed scallions, shallots or onions
• 1 tablespoon peeled and roughly chopped ginger
• 6 cloves garlic, peeled and roughly chopped
• 1 tablespoon sugar
• 1/2 teaspoon ground black pepper
• 1/2 cup soy sauce
• 16 to 24 romaine lettuce leaves, washed and dried
• Additional soy sauce or bean paste (available at Asian markets), optional

1. Use a sharp knife to strip meat from ribs; it will come off easily and in one piece (reserve bones and any meat that adheres to them for stock).
2. If time allows, freeze meat for 30 minutes to make slicing easier.
3. Combine scallions, ginger, garlic, sugar, pepper, soy sauce and 1/2 cup water in blender, and puree until very smooth.
4. Slice meat 1/8 to 1/4 inch thick.
5. Toss with scallion mixture, and marinate for 15 minutes to 2 hours.
6. Preheat a grill or broiler, or preheat oven to its maximum temperature, and put a heavy roasting pan in it.
7. Remove meat from marinade, and grill, broil or roast just until done, no more than a couple of minutes a side; it's nice if the meat is browned outside and rare inside, but it's imperative that it not be overcooked.
8. To eat, wrap a piece or two of meat in a torn piece of lettuce; garnish with a drop or two of soy sauce or bean paste if you like.

short ribs, trimmed scallions, ginger, garlic, sugar, ground black pepper, soy sauce, soy sauce

Taken from cooking.nytimes.com/recipes/10618 (may not work)