Recipe: Ultimate Korean Short Ribs

Name: Recipe: Ultimate Korean Short Ribs
Ingredients: 1/4 cup peeled, chopped Asian pear; 1/4 cup chopped yellow onion; 1/4 cup mirin; 2 tablespoons sake; 2 tablespoons tamari or soy sauce; 1 (1-inch) section peeled fresh ginger, cut into 1/4-inch-thick coins; 2 large cloves garlic; 1 pound boneless short ribs, cut lengthwise into 1/4-inch-thick slices

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Servings: 4

Author : Jess Thomson

asian beef children

Ingredients

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1/4 cup peeled, chopped Asian pear1/4 cup chopped yellow onion1/4 cup mirin2 tablespoons sake2 tablespoons tamari or soy sauce1 (1-inch) section peeled fresh ginger, cut into 1/4-inch-thick coins2 large cloves garlic1 pound boneless short ribs, cut lengthwise into 1/4-inch-thick slices

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Instructions

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Step 1

Marinate the meat: Place the pear, onion, mirin, sake, tamari or soy sauce, ginger, and garlic in a blender or bowl of a food processor with the blade attachment. Process until well-blended, stopping to scrape down the sides of the bowl halfway through to reincorporate any stray ingredients. Transfer the marinade to a container large enough to fit the short ribs, add the meat, and turn to coat with the marinade. Cover and refrigerate for 1 to 2 hours.

Step 2

Grill the short ribs: Heat a gas or charcoal grill to medium heat (350°F to 375°F). Place the short rib slices in a single layer on the grill grates. Cover and grill for 1 to 3 minutes per side, or until the steak is cooked to your liking. (The marinade burns quickly, so watch any hot spots on your grill carefully.) Transfer to a platter, let the meat rest for a minute or two, then serve immediately.