| 1 | Toast the sesame seeds by spreading them over the bottom of a pie tin. |
| 2 | Roast them at 300f for 12- to-16 minutes. |
| 3 | Stir sesame seeds often, until they are golden. |
| 4 | With a very sharp knife, score the meat on each short rib in a crisscross pattern, making the cuts about 3/8-inch apart and cutting almost to the bone. |
| 5 | This will allow the marinade to penetrate and help tenderize the meat. |
| 6 | Place the short ribs in a large shallow baking pan. |
| 7 | Combine the rest of the ingredients, pour the marinade over the meat and toss well to mix. |
| 8 | Cover and refrigerate the ribs for 24 hours, turning them in the marinade several times. |
| 9 | When you are ready to cook the short ribs, preheat the oven to 325°F. |
| 10 | Arrange the ribs on a rack in a shallow roasting pan. |
| 11 | Brush ribs with a little of the marinade. |
| 12 | Roast them uncovered for 20 minutes. |
| 13 | Remove the pan from the oven, turn the ribs and brush them with the marinade. |
| 14 | Raise the oven temperature to 500°F. |
| 15 | After the ribs have stood for 10 minutes at room temperature, return them to the oven and roast them for 5 minutes. |
| 16 | Turn them again, baste them lavishly with the marinade and roast them for 3 to 5 minutes longer for rare, about 8 minutes for medium-rare. |
| 17 | Brush the ribs with any remaining marinade and serve them with fluffy boiled rice and a crisp salad. |
| 18 | Makes 4 to 6 serving |
