Boneless Grilled Short Ribs with Asian Flavors

• One 3-bone rack of plate short ribs, bones removed, and thinly sliced (see Notes)
• 4 garlic cloves peeled, halved, germ removed, grated on a Microplane grater
• 1/4 cup Japanese soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons rice wine or dry sherry
• 2 tablespoons water
• 2 tablespoons toasted sesame oil
• 2 tablespoons canola or vegetable oil
• 1 tablespoon granulated sugar
• 3 tablespoons finely chopped scallions, white and green portions
• 1 tablespoon finely chopped or grated fresh ginger
• 1/2 teaspoon finely ground fresh black pepper
• Pinch of crushed hot red pepper flakes (optional)
• 1 tablespoon rice wine vinegar
• 2 tablespoons firmly packed dark brown sugar
• 1 tablespoon water
• 4 cups rehydrated bean threads or white rice
• 1 head Bibb or other lettuce
• 1/4 cup cilantro leaves
• 2 red bell peppers, thinly sliced
• 1/4 cup chili paste, preferably Sriracha or sambal

1. Combine all of the marinade ingredients.
2. Place the beef in an extra-large resealable plastic bag (or divide between two large bags).
3. Pour over the marinade, squeeze out any excess air from the bag, and close.
4. Roll the bag to evenly coat all the meat in the marinade.
5. Refrigerate for at least 3 hours or up to
6. Preheat all grates of well-oiled charcoal or gas grill to medium.
7. If using the pepper flakes in the glaze, combine the vinegar and flakes in a jar with a tight-fitting lid and let sit for 1to 2 minutes to allow the flavors to develop.
8. Add the sugar and water to the jar and shake to combine the glaze ingredients.
9. Set aside.
10. Remove the meat from the marinade, letting any excess run off into the bag.
11. Lightly pat the meat dry with paper towels.
12. If you have a grill press(es) or firebrick(s) wrapped in heavy-duty aluminum foil, it is ideal to keep on hand to keep the meat from lifting up and also to maximize caramelization.
13. Place the beef on the grate, Close the lid and cook, without moving the meat, until it is well marked and lightly caramelized, 5 to 7 minutes, flipping, jockeying, and stacking, as necessary.
14. Flip the pieces of meat, close to the lid, and cook, without moving it, on the second side for 5 to 7 minutes.
15. (if there are any slices that are slightly thicker, they may need an additional 1 to 2 minutes.)
16. Give the glaze a quick shake to reincorporate any ingredients that may have settled.
17. Brush each piece of beef on both sides with the glaze and flip, jockey, and stack as needed.
18. Cook for 1 to 2 minutes to tighten the glaze.
19. Remove the meat from the grill and slice on the diagonal into slices about 3/8 inch thick.
20. Serve family style alongside the bean threads, lettuce, cilantro, peppers, and paste.
21. Let each person assemble his or her own rolls.

short ribs, garlic, soy sauce, fish sauce, rice wine, water, sesame oil, vegetable oil, sugar, scallions, ginger, black pepper, hot red pepper, rice wine vinegar, brown sugar, water, rehydrated bean, bibb, cilantro, red bell peppers, chili paste

Taken from www.cookstr.com/recipes/boneless-grilled-short-ribs-with-asian-flavorsnbsp (may not work)