everyone who eats beef, that is. The rest of you can put it on your grilled veggies. Mmmm....

Don't post the book. Post the recipe!

Recipe! Yes, pleasy please!

pleasy please please?

Your wish is my command:

Mongolian Beef Ribs with Curried Peanut Sauce

Butterflying this tough cut of meat and marinating it for 8 to 12 hours will help to soften its texture. A butcher will butterfly the ribs for you.

3 lbs beef short ribs, butterflied
1/2 c soy sauce
1/4 c olive oil
1/4 c dry sherry
1/4 c liquid honey
6 tbsp sesame seeds, roasted
3 tbsp peanut butter
2 tbsp curry powder
2 tbsp black pepper
6 garlic cloves, minced
2 tbsp green onion, white ends only, minced very fine
1 tbsp fresh ginger, grated

To prepare a marinade, puree the soy sauce, olive oil, sherry, honey, sesame seeds, peanut butter, curry powder and black pepper in a blender until smooth. Transfer to a bowl and stir in the garlic, green onion and ginger, producing a light paste.

Place the ribs in a glass dish. Pour 2/3 of the marinade over them and reserve the remainder. Cover the ribs with food wrap and refrigerate for 8 to 12 hours.

Dry the ribs with paper towels and put them on the grid of a preheated barbeque. Grill over a low to medium heat (250 to 350F) for 35 to 40 minutes. Turn and baste with the marinade ofgten. Raise the heat to high (400F) and grill until the ribs are slightly charred.

Put the reserved marinade in a small saucepan and bring it to a feverish boil. Transfer the ribs to a large serving platter, spoon the hot marinade over tgop and serve immediately.

Serves 6

from The Fire Chef, by David Veljacic

Everything I've made from this book has been exceptional--this guy really knows his stuff.

Also, I think it would work with just about anything--veggies, chicken, whatever. It's positively dreamy.

*swooning*

I'm so going to use this for about a million things.