I don't know about you...

I don’t know about you, but as more snow heads our way tomorrow, there are three things getting me through grilling in the winter: 

A heater.

Some barley wine.

And some great food.

I happen to love short ribs, especially flanken cut.  Whereas traditional short ribs are cut parallel to the bone, flanken are cut across the bone.  Notice the bones at the “top” of each slice of meat in the photo above?

What could be a tough and chewy piece of beef, is transformed into a tender, flavorful delight after a short marinade in soy sauce, rice vinegar, ginger, garlic, and red pepper flakes.  Followed up by a hot fast cook on the grill, and you have a meal that makes a great dinner, and an even better leftover…if, that is, you have any left.

Well, if that is all it takes.  Bring on the snow!