Sweet, sticky and delicious! These freeze well and can be made days ahead of time.
1-1/4 cups apple juice
1/3 cup soy sauce
1/4 cup fresh lemon juice
4 scallions, thinly sliced
3 garlic cloves, minced
1 tablespoon peeled and minced fresh ginger
1 tablespoon toasted sesame oil
2 pounds meaty, boneless beef short ribs
1 teaspoon canola oil
2 shallots, thinly sliced
3 garlic cloves, crushed
2 scallions, thinly sliced
1/3 cup red miso
2-1/2 tablespoons chili garlic sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons sugar
1 Granny Smith apple, cored and very thinly sliced
PREPARE THE RIBS In a medium bowl, combine the apple juice, soy sauce, lemon juice, scallions, garlic, ginger and sesame oil. Put the short ribs in a large resealable plastic bag and pour the marinade into the bag. Seal the bag and transfer it to a metal baking pan. Refrigerate for at least 4 hours and up to 24 hours.
MAKE THE SAUCE In a small skillet, heat the canola oil. Add the shallots, season with salt and cook over moderately high heat, stirring a few times, until lightly golden and softened, about 5 minutes. Transfer to a small bowl and let cool slightly.
In a blender or mini food processor, combine the cooked shallots with the garlic, scallions, miso, chili garlic sauce, vinegar, sesame oil and sugar and process to a smooth puree. Season the sauce with salt and transfer to a small bowl.
Remove ribs from refrigerator and let stand at room temperature.
Light a grill or preheat a grill pan. Remove the ribs from the marinade. Grill the ribs over moderately high heat, turning occasionally, until medium-rare, about 20 minutes. Let rest for 10 minutes, then thinly slice across the grain. Serve the ribs with the sauce and the sliced apple.
Alternatively, preheat oven to 350 degrees. Place ribs in baking dish with marinade. Cover and cook approximately 1 hour and 15 minutes. Serve with sauce.