Grilled Korean-Style Beef Short Ribs |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
1/3 cup sherry wine |
1/3 cup soy sauce |
1/4 cup rice vinegar |
1/8 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).
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