Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour.

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

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.

Look for well-marbled ribs with good meat coverage. Marinate or Season in Advance: For added flavor, marinate the beef ribs or season them with your preferred rub or marinade. Allow them to ...

Savor the flavor of tender grilled Mongolian beef ribs marinated to perfection and slow-cooked with a rich, savory sauce.

In this version, you take the cap (outer rim) from a rib of beef, marinate it in red wine and slowly cook it like you would ...