by As see on the Chef Show, he used this for beef short ribs. I had very large short ribs, as shown in the pic and marinaded for 36 hours. They were frickin’ amazing.
- 1 small onion, coarsely chopped
- 4 scallions, coarsely chopped
- 1/2 cup peeled garlic cloves
- 1 cup soy sauce
- 1 cup fresh orange juice
- 1/2 cup mirin
- 1/2 cup toasted sesame oil (I use 1/4 cup)
- 1/4 cup sugar (I used 1/2 – 3/4 cup dark brown sugar)
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 or zip top bag. Add the short ribs and refrigerate overnight to 36 hours. Bring the short ribs to room temperature before cooking.
