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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Nutrition Facts

1053.7 calories; protein 44.8g 90% DV; carbohydrates 24.1g 8% DV; fat 85.3g 131% DV; cholesterol 186.5mg 62% DV; sodium 1521.6mg 61% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/22/2012
I liked this as it is. But I believe the next time I make it I am going to substitute the Asian pear for pineapple. The main reason is the pineapple has more acidity and will tenderize the meat a bit better than the Asian pear. All in all a very good recipe. I spent 2 years in Korea and this dish brought me back. Read More
(16)
20 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/22/2012
I liked this as it is. But I believe the next time I make it I am going to substitute the Asian pear for pineapple. The main reason is the pineapple has more acidity and will tenderize the meat a bit better than the Asian pear. All in all a very good recipe. I spent 2 years in Korea and this dish brought me back. Read More
(16)
Rating: 5 stars
08/05/2012
My whole family 3 kids and all said we will have to make this a "regular recipe"! I couldn't find the Lg Asian pear so I used a bartlett. All the asian ingredients were available at the grocery store. I want to make this again and will hunt for that Asian pear to see if there is a difference. Read More
(11)
Rating: 4 stars
05/18/2012
We enjoyed this marinated for a full 24 hours. Great flavor made up extra sauce to baste with during grilling. Read More
(5)
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Rating: 5 stars
01/06/2018
It's soooooooooooo good! 10 out of 10 I would make again! Too much time but worth it! Read More
(2)
Rating: 5 stars
09/17/2018
Delicious! I dis not have fresh pears but had pear vinegar and it tasted so delicious. Meat was so tender it fell off the bone. Read More
(2)
Rating: 5 stars
02/27/2018
Enjoyed this dish! Pretty simple and straight forward. Read More
(2)
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Rating: 5 stars
06/25/2018
These turned out dynamite! Yet another excellent recipe from Chef John. If you don't regularly watch his videos, you should! I made these per the recipe, but I couldn't get an Asian Pear. After a bit of research, I found that a decent alternative is to use Kiwi. They both have the same enzyme that acts to tenderize the meat. I am no expert, but I read that Kiwi has a stronger concentration of the enzyme, so doesn't need to marinate as long as with the Asian Pear. I used 1 and 1/2 Kiwi peeled and quartered. I went about 8 hours and the meat was nice and tender. I don't think going 2-4 hours longer would have been any issue. I can't say how much the Kiwi vs. the Pear changes the flavor profile (must be at least a little), but I think in either case, the kiwi or the pear is a subtle tone to the overall flavor. The end result didn't taste a lot like kiwi at all. If you've never tried them, I'd highly recommend it. Very easy to make and really great flavor. I also like how they cook very quickly since they are thin, and so no mystery as to whether they are cooked all the way through. It's hard to screw them up. Grill over direct medium-high heat and when they look good and charred on both sides, they're done. Also be sure to follow the directions about drying the meat off after removing from marinade. I did this, but will do even more thoroughly next time to be sure to get a really nice char. Hard to get those nice crispy bits when the meat goes on wet. Read More
(2)
Rating: 4 stars
10/12/2017
I had twice braised kalbi-style Asian short ribs at Alan Wong s in Honolulu; they were boneless and delicious! That being said I like to control the degree of doneness and texture with sous vide. The braise liquid here is fine but 72hrs at 56C with a second broil to fix a glaze was perfect. Read More
(1)
Rating: 5 stars
02/01/2017
I love it i wouldn t change nothing. Great Job!!!!! Read More
(1)