Soy-Pear Glazed Grilled Beef Short Ribs
Magnificent LA-cut beef short ribs marinated in a luscious blend of soy sauce, Asian pear, garlic, and brown sugar until fork-tender, then grilled over high heat until the edges char and the glaze turns impossibly sticky. These are the legendary ribs that anchor every Korean BBQ feast, perfuming the air with an aroma that draws everyone to the table.
Ingredients
- 3 lbs LA-style (flanken-cut) beef short ribs, about 1/4 inch thick
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons honey
+ 10 more ingredients
Instructions
Soak the short ribs in cold water for 30 minutes to draw out excess blood, changing the water once. Drain and pat completely dry with paper towels.
In a blender or food processor, combine soy sauce, brown sugar, honey, grated Asian pear, grated onion, garlic, ginger, rice wine, sesame oil, and black pepper. Blend until smooth.
Place the ribs in a large zip-lock bag or shallow baking dish. Pour the marinade over the ribs, ensuring each piece is well coated. Seal and refrigerate for at least 4 hours, preferably overnight, turning the bag once or twice.
Remove the ribs from the refrigerator 30 minutes before cooking to bring them closer to room temperature.
Preheat a grill, grill pan, or broiler to high heat. Shake off excess marinade from each rib and place on the hot grill.
Grill for 2-3 minutes per side for thin-cut ribs, or 4-5 minutes per side for thicker cuts, until you achieve deep caramelization and char marks. The sugar in the marinade will create beautiful browning, so watch carefully to avoid burning.
Transfer to a cutting board, let rest for 2 minutes, then arrange on a platter. Garnish with chopped green onions and sesame seeds. Serve with lettuce leaves, steamed rice, and dipping sauces.
Nutrition Estimate
Per serving • Estimated by Blinner AI