Grilled Marinated Korean-Style Short Ribs

Add soy sauce, balsamic vinegar, vegetable oil and honey to a bowel and give a mix.  Smash the garlic cloves and mince. Peel the ginger with a spoon, smash and mince.  Cut the root end off the scallions and cut the remaining stalk length wise. Use the upper green stalk to garnish at the end.   Finely mince the white portion and add to the  marinade along with the garlic and ginger.  Place the short ribs in a zip lock bag, add the marinade and move around to completely cover the short ribs.  Push air out of the bag and seal the bag and let marinade for at least 4 hours and possibly over night.  Cook on high heat quickly to create a nice crust without over cooking.  Remove and rest for 5-10 minutes and enjoy this savory beef finger food.