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.