½ Cup Soy Sauce
½ Cup Dry Sherry
½ Cup Olive Oil
6 Tablespoons Rice Wine Vinegar
2 Tablespoons Sesame Oil
¼ Cup Packed Dark Brown Sugar
3 Tablespoons Fresh Chopped Ginger
4 Sliced Scallions
2 Cloves Minced Garlic
Combine soy sauce, sherry, olive oil, vinegar, sesame oil and sugar in ceramic bowl and whisk until the sugar dissolves. Add ginger, scallions and garlic. Stir gently. Cover and refrigerate for as long as 2 days.
I love using zip lock plastic bags to marinade meat in overnight.
4 1/2 pounds 3-inch-long beef short ribs
Coarse kosher salt
2 cups dry red wine
1 14.5-ounce can diced tomatoes in juice
1 6-ounce package sliced button mushrooms
1/2 cup finely chopped onion
6 garlic cloves, peeled
6 fresh Italian parsley sprigs
2 bay leaves
Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours
Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs.
Great for a Sunday Dinner !