Flanken (Short Ribs) with Red Miso

Found the original version of this recipe at Epicurious. I changed the recipe slightly (but you know me already, I always do :) ). It does not really need a long bath in the marinade, so you can come home from work and toss everything in a freezer bag (you will be tempted to use a food storage bag, but they tend to be thinner and more likely to spring a leak from when you accidentally jab it with a sharp bone edge). The time it takes for you to change into something more sloppy comfortable is enough.
Start up the rice, preheat the broiler, then (TIP ALERT!) rip off some aluminum foil about 1 1/2 times the length of your rimmed baking sheet. Wad up the foil loosely, then carefully unwad, leaving all those hills and valleys for the grease to collect in, then lay the meat gently (don't wanna squash those hills!) on the baking sheet. Check out the photos on the top and bottom of this post. See all the yucky burnt marinade? You'll thank me later when you don't have to s…
Start up the rice, preheat the broiler, then (TIP ALERT!) rip off some aluminum foil about 1 1/2 times the length of your rimmed baking sheet. Wad up the foil loosely, then carefully unwad, leaving all those hills and valleys for the grease to collect in, then lay the meat gently (don't wanna squash those hills!) on the baking sheet. Check out the photos on the top and bottom of this post. See all the yucky burnt marinade? You'll thank me later when you don't have to s…