I marinated some short ribs overnight, but only used about half of them. Is it ok to freeze the rest, and, if so, should the meat be drained first, or left in the marinade? The marinade consists of soy sauce, garlic, ginger, green onions, mirin, sesame oil and rice vinegar.
By the way, I got this recipe from Epicurious, and it is great served over spinach. I can post a link for anyone interested.