Description
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.
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
Instructions
- 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 9×13-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).
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 10 hrs 20 mins
Servings: 4