Grilled Korean-Style Beef Short Ribs recipe
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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, trimmed 1 chopped green onion for garnish
Nutrition Info
- 1053.7 caloriescarbohydrate: 24.1 gcholesterol: 186.5 mgfat: 85.3 gfiber: 3 gprotein: 44.8 gsaturatedFat: 35.7 gservingSize: -sodium: 1521.6 mgsugar: 14 gtransFat: : -unsaturatedFat: : -
Directions Grilled Korean-Style Beef Short Ribs
Directions
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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 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.
Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
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).