Visit your friendly neighborhood butcher and ask for flanken-style beef short ribs. Then fire up the grill and try this incredible technique for perfectly cooked, flavorful ribs!
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 10 hrs 20 mins
Servings: 4
Ingredients
- 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, flanken style
- 1 chopped green onion for garnish
Steps
- 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.
- Arrange ribs in a 9×13-inch baking dish and coat with marinade. Cover baking dish with plastic wrap and refrigerate for 8 hours or overnight.
- Remove short ribs to a plate and pat dry with paper towels.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- 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).
