3 lb Beef short ribs *

           *cut in 1-in lengths
      4    Garlic cloves

           - peeled and minced
      2    1-in cubes ginger

           - peeled and minced
      3 md Scallions; trimmed & minced

    2/3 c  Soy sauce

      2 tb Sesame oil

  1 1/2 ts Spicy sesame oil

      1 tb Sugar

      2 tb Cider vinegar

      1 tb Mirin (sweet rice wine)

    1/4 tb Freshly ground black pepper

      2 tb Toasted sesame seeds

  TOAST THE SESAME SEEDS by spreading them over the bottom of a pie tin.
  Roast them at 300F for 12-to-16 minutes. Stir sesame seeds often, until
  they are golden. 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. This will allow the marinade to penetrate and help
  tenderize the meat. Place the short ribs in a large shallow baking pan.
  Combine the rest of the ingredients, pour the marinade over the meat and
  toss well to mix. Cover and refrigerate the ribs for 24 hours, turning them
  in the marinade several times. When you are ready to cook the short ribs,
  preheat the oven to 325F. Arrange the ribs on a rack in a shallow roasting
  pan. Brush ribs with a little of the marinade. Roast them uncovered for 20
  minutes. Remove the pan from the oven, turn the ribs and brush them with
  the marinade. Raise the oven temperature to 500F. After the ribs have stood
  for 10 minutes at room temperature, return them to the oven and roast them
  for 5 minutes. 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. Brush the ribs with any remaining marinade and serve them with
  fluffy boiled rice and a crisp salad. Makes 4 to 6 Servings