Korean Kalbi-Jim
Serves 4

4 pounds beef short ribs
4 cloves garlic, minced
1 inch piece of ginger, peeled and minced
5 green onions, chopped
4 tablespoons toasted sesame seeds
1/4 cup dry sherry
1/2 cup soy sauce
3 tablespoons sesame oil
1/4 cup brown sugar, packed
fresh cracked pepper
1 tablespoon peanut oil
1 onion, chopped
2 carrots, chopped
2 1/2 cups water

Trim the ribs of excess fat. Score the top surface of the ribs in a diamond pattern. In a container or plastic bag large enough to hold the ribs, mix together the garlic, ginger, green onions, 3 tablespoons of the sesame seeds, sherry, soy sauce, sesame oil, brown sugar and a generous grating of pepper. Add the ribs and coat
thoroughly with the marinade. Refrigerate for at least 5 hours, preferably overnight.

To cook the ribs, heat the peanut oil in a heavy pot or flameproof casserole large enough to accommodate the ribs. Brown the ribs, then push the ribs to one side and brown the onions and carrots in the same pot. Stir in the marinade and the water. Bring the mixture to a boil, then simmer, with the lid slightly ajar, for 1-1/2 hours, stirring occasionally. To finish the dish, remove the lid and boil until the sauce gets a syrup-like consistency. Serve the ribs with the glazed sauce and the remaining sesame seeds on top.