Grilled Korean-Style Beef Short Ribs

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.


Recipes · Cuisine · Asian · Korean


Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 10 hrs 20 mins
Additional Time: 10 hrs
Servings: 4
Yield: 4 servings

Ingredients

Ingredients List

  • 1 large Asian pear, peeled, cored and sliced

  • ⅓ cup sherry wine

  • ⅓ cup soy sauce

  • ¼ cup rice vinegar

  • ⅛ 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).


Nutrition Facts (per serving)

Nutrition Facts
1054 Calories
85g Fat
24g Carbs
45g Protein


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