Grilled Beef Shortrib Cutlets Marinated in Tamari, Black Garlic, Red Chile & Red Wine Vinegar

Rich, that's the first thing you need to know about this ... like lardo-rich, but yummy if you've got a savory palate and are willing to skip a few meals before / after enjoying something like this.

From gastronomic guesswork

Using 1/4" thick slices of choice / prime beef short rib cutlets, marinate in a mix of 1/4 cup tamari, 2 tablespoons redwine vinegar, 4 cloves of black garlic, 2 Chinese red chiles (dried), and 1/3 cup water. Marinate for 1-2 hours at room temperature then grill at 450F-500F flipping once and searing for 4-5 minutes a side. The fat content allows you to cook these to well done and retain plenty of moisture. These were voraciously devoured by just about everyone in the family, it's like eating ribs, just discard the fatty / bone-laden half and seek out the leaner meat. I can only imagine what eating Kobe beef in a Japanese steakhouse is like, but I think this is a decent occidental substitute.