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. 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. 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. 3 Remove short ribs to a plate and pat dry with paper towels.
4. 4 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
5. 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 per serving