4 to 5 pounds flanken-cut beef short ribs, 1/3-inch thick, well marbled
Mix together the soy sauce, granulated sugar, brown sugar, wine, sesame oil, vegetable oil and garlic in a large bowl. Add the short ribs and turn to coat. Cover and refrigerate for 3 to 4 hours (over-marinating will make the meat dry).
Prepare a grill for high heat. Remove the short ribs from the marinade and grill for 2 to 3 minutes per side (shorter if the short ribs are less than 1/3-inch thick).
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.