Ingredients
- Peel and slice a generous Asian pear, removing the core delicately. Pour in a delightful ⅓ cup of sherry wine, followed by an equal amount of soy sauce. Add in a ¼ cup of rice vinegar and a dash of brown sugar for a touch of sweetness. Drop in three cloves of garlic and a handful of thinly sliced fresh ginger. Enhance the mix with a spoonful of hoisin sauce, a dollop of hot chile paste like sambal oelek, and a hint of sesame oil. Prepare four pounds of trimmed beef short ribs to complete the ensemble. Finally, garnish with a sprinkling of freshly chopped green onions.
Step 1
Combine juicy pear slices, aromatic sherry wine, savory soy sauce, tangy rice vinegar, rich brown sugar, zesty garlic, fresh ginger, flavorful hoisin sauce, spicy hot chili paste, and fragrant sesame oil in a blender. Blend the ingredients until they form a velvety smooth mixture, taking around 4 minutes.
Step 2
Place the short ribs in a spacious 9x13-inch baking dish, ensuring each piece is fully coated with the marinade. Cover the dish securely with plastic wrap and transfer it to the refrigerator for a marinating session lasting between 8 to 12 hours.
Step 3
When ready, take the marinated short ribs out of the dish and gently pat them dry with a paper towel to eliminate any excess marinade.
Step 4
Prepare your outdoor grill by preheating it to a medium-high temperature and lightly oiling the grate to prevent sticking.
Step 5
Grill the short ribs until they are tender, hot, and with a hint of pink in the middle, typically about 4 minutes per side. To ensure they are cooked to perfection, use an instant-read thermometer. It should register 140 degrees F (60 degrees C) when inserted into the center of the meat.
Extra Tips & Suggestions
- 1. Keep your beef short ribs in an airtight container in the fridge to maintain their freshness and flavor.
- 2. When marinating your short ribs, use a resealable plastic bag to ensure that the marinade fully coats the meat and locks in the flavors.
