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grilled korean style beef short ribs

Go talk to your friendly neighborhood butcher, tell them you want some flanken-style beef short ribs, and give this great grill technique a try.

Ingredients

    • 1 large Asian pear, peeled, cored and sliced
    • �� cup sherry wine
    • �� cup soy sauce
    • ¼ cup rice vinegar
    • �� cup brown sugar
    • 3 cloves garlic, peeled
    • 5 slices fresh ginger, peeled and thinly sliced
    • 1 tablespoon hoisin sauce
    • 1 tablespoon hot chile paste (such as sambal oelek)
    • 1 teaspoon sesame oil
    • 4 pounds beef short ribs, trimmed
    • 1 chopped green onion for garnish

Directions

  1. Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
  2. Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
  3. Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
  4. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  5. Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).