Sage on the Coast’s Asian beef short rib appetizer

Grilled Asian beef short rib appetizerTotal time: 25 minutes, plus overnight marinating time for the ribsServings: 6 to 8Note: Adapted from Sage on the CoastThai sweet and spicy sauce 1/4 cup sugar 1/3 cup white vinegar2 teaspoons chile paste2 teaspoons minced garlic1 teaspoon salt 1/3 cup water1. Combine the sugar, vinegar, chile paste, garlic, salt and water. Stir to combine. Cover and refrigerate until needed. This makes three-fourths cup of sauce and will keep, refrigerated, for 5 days.Short ribs and assembly2 pounds boneless beef short ribs no thicker than 1/2 -inch2 cups soy sauce1 1/2 cups brown sugar2 tablespoons dry red wine2 tablespoons toasted ground sesame seeds, divided3 tablespoons sesame oil 1/4 cup plus 2 tablespoons minced green onion, divided1 tablespoon chopped ginger1 tablespoon chopped garlicThai sweet and spicy sauce1. Combine the beef in a sealable plastic bag with the soy sauce, sugar, wine, 1 tablespoon sesame seeds, sesame oil, one-fourth cup green onion, the ginger and garlic. Close and shake the bag to evenly distribute the contents. Refrigerate overnight.2. Heat a grill over high heat until hot. Remove the meat from the bag and discard the marinade. Grill the beef 1 1/2 to 2 minutes per side for medium-doneness, or to taste. Remove and allow to rest a few minutes.3. Slice the beef crosswise into one-fourth- to one-half-inch strips. Plate each serving with a side of the dipping sauce, sprinkling additional green onions and toasted sesame seeds over the beef for garnish. Serve immediately.Each of 8 servings: 247 calories; 17 grams protein; 20 grams carbohydrates; 0 fiber; 11 grams fat; 4 grams saturated fat; 46 mg. cholesterol; 1376 mg. sodium.

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