Ingredients

• 2 pounds beef short ribs, cut into 2 inch lengths and butterflied
• 1 head romaine lettuce, separated into leaves, washed and dried
• 1/4 cup Asian (dark) sesame oil
• Kosher salt to taste

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Instructions

1. Place the butterflied short ribs in a large nonreactive baking dish. In a large bowl mix the marinade ingredients together and pour the marinade over the ribs. Cover the dish, refrigerate and marinate for 3 to 4 hours. Preheat grill. Remove short ribs from marinade. Oil the grill. Over high heat grill the short ribs until the fat is crisp and charred about 3 to 4 minutes per side. Alternately, meat may be cooked under the broiler. Wrap 1 or 2 pieces of the short ribs in romaine leaf. Serve at once with dipping sauce as an accompaniment.;
2. same as above .