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May 1998 Issue
Cooking in the Great Outdoors
by Philip R. Gantt
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Garlic Marinated Short Ribs of Beef This is an old family favorite which is normally prepared for a medium sized family event. The meat is prepared three days in advance, two days minimum. If you decide to prepare this course only two days in advance, then allow the meat to marinate at room temperature for the first 12 hours. Turn the ribs daily while marinating. Normally, the meat is marinated in the refrigerator for three days, and then barbecued. Allow 1 to 2 lb. of short ribs for each person. The leftovers from this recipe keep very well in the refrigerator, if they last for more than a day or two, that is!
  • 20 lb. beef short ribs, sliced and folded open to expose the meat
  • 35 cloves of chopped garlic
  • Plenty of oregano
  • 1 quart white vinegar
Layer short ribs in a pan to marinate as follows: place one layer of short ribs in a pan, cover generously with chopped garlic, and oregano. Place second layer of ribs over the first and cover generously with garlic and oregano. Continue this process until all of the ribs are covered with garlic and oregano. Finally, pour vinegar over the ribs until they are covered. Allow the ribs to marinate for three days under refrigeration, turning them each day to fully marinate the meat. After the third day, barbecue the ribs over charcoal until browned on both sides. The meat will be tender and succulent, because of the marinade, and very flavorful because of the garlic and oregano.
  • Yields: 8 servings
  • Preparation Time: 3 days
  • Cooking Time: 20 minutes

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