Grilled Korean-Style Beef Short Ribs
Recipe by John Mitzewich from allrecipes.com
Dinner 10 Hr. 20 Mins.
Ingredients
4
4 servings
- •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 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).
Nutritional Facts
Per 4 servings
- Calories: 1054
- Carbohydrate: 24g
- Fat: 85g
- Fiber: 3g
- Protein: 45g
- Sugar: 14g
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