Visit your friendly neighborhood butcher and ask for flanken-style beef short ribs. Then fire up the grill and try this incredible technique for perfectly cooked, flavorful ribs!
Ingredients
- 1 large Asian pear , peeled, cored and sliced
- 0.33 cups sherry wine
- 0.33 cups soy sauce
- 0.25 cups rice vinegar
- 0.13 cups 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 , flanken style
- 1 chopped green onion for garnish
Instructions
-
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 ribs in a 9x13-inch baking dish and coat with marinade. Cover baking dish with plastic wrap and refrigerate for 8 hours or overnight.
-
3
Remove short ribs to a plate and pat dry with paper towels.
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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).
Nutrition Facts
Per serving
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