1 -3 lb
( we prefer boneless)
( fresh is fine if available in season)
fresh onion, chopped
fresh french tarragon leaf
( 1 1/2 teaspoons dry leaves)
( or more, if desired)
fresh greek oregano leaves
( 1 1/2 teaspoon dry oregano leaves)
sweet soy sauce
( more, if desired, but certainly not less)
cayenne pepper, ground
( if you like it really hot, add more!)
( to taste)
- Run tomatoes through blender or food processor until smooth.
- Combine tomatoes and all ingredients except the beef ribs in 2 quart non-reactive pot such as stainless steel.
- NOTE: It is best to use an aluminum or copper clad pan for even heat distribution and to avoid hot spots, which will lead to sticking and possibly scorching.
- Bring tomato mixture to a boil, reduce heat and simmer until thickened, approximately 1 1/2 hours.
- Pour contents through sieve to strain out seeds and chunks (I stirred gently with a spoon to press more pulp through sieve a little more quickly).
- Allow to cool to room temperature.
- Place beef ribs in marinade and marinate for at least four hours, but over-night is better.
- If you are limited on time and have an injector, you can inject the beef ribs (if using boneless) rather than marinating.
- Place on pre-heated gas grill, or prepared charcoal grill and cook until desired doneness, basting frequently with marinade.