Directions:
In a medium bowl, whisk together all marinating ingredients. Allow short ribs to marinate in this mixture in the refrigerator for at least 4 hours and for a maximum of 24 hours.
Preheat Forno Venetzia oven to 500-600°F, using 3-4 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat.
Soak 12 wooden skewers in cold water for at least 20 minutes before use.
Pull short ribs from the refrigerator 30 minutes to one hour before cooking.
Layer a medium-seized baking tray with aluminum foil and lightly grease.
Thread the short ribs onto each wooden skewer, placing them onto the baking tray a half inch apart, all facing the same direction. Drizzle the remaining marinade over top of the meat.
Place the baking tray into the oven, on the opposite side of the logs.
Carefully remove the tray after 2-3 minutes, flip each skewer over and return to the oven for another 2-3 minutes.
It is important to keep an eye on the speed at which certain skewers darken before others and rotate the tray around accordingly.
For plating, platter the skewers with fresh sliced scallions on top.
Cooking Temp:
350 degrees
Ingredients:
12 Miami-style short ribs, thinly butchered and carefully cut off the bone
1 tablespoon sesame oil
2 tablespoon sesame seeds
1 tablespoon dry ground garlic
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon garlic chili sauce (Sambal Oelek)
¼ cup thinly sliced scallions, for garnish
