Beef Short Ribs with Long-Cooked Romano Beans and Horseradish

These flanken-style ribs are ideally suited for flash-grilling, and are a go-to for all my backyard get-togethers in the summer months. Because they are less thick, any marinade you apply to them will more easily penetrate the meat, adding a ton of flavor. In this case, I like to use creamy-sweet shio koji, a ferment made with the same inoculated rice grain that’s used in the production of soy sauce and miso. In addition to providing sweetness and umami, it tenderizes the beef.

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