| Level: | Easy |
| Total: | 4 hr 28 min |
| Prep: | 20 min |
| Inactive: | 4 hr |
| Cook: | 8 min |
| Yield: | 4 to 6 servings as a main course |
Ingredients
- 5 pounds Korean style beef short ribs*
- 1 cup brown sugar, packed
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin (rice wine)
- 1 small onion, peeled and finely grated
- 1 small Asian pear, peeled and finely grated
- 4 tablespoons minced garlic
- 2 tablespoons dark sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced (optional)
Instructions
- Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
- Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1711 |
| Total Fat | 142 g |
| Saturated Fat | 60 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 59 g |
| Cholesterol | 287 mg |
| Sodium | 2533 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1711 |
| Total Fat | 142 g |
| Saturated Fat | 60 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 59 g |
| Cholesterol | 287 mg |
| Sodium | 2533 mg |
Reviews
I’ve made this recipe probably 20 times! It’s unbelievable, super easy prep and the longer you marinade the better! I’ve been time crunched and only marinated the beef for a few hours and it’s still amazing. Part of the rotation and always fabulous.
This was a great recipe.. perhaps a little sweet but delicious. I didn’t have the Asian Pear but subbed in some dried pears and a small apple. Like one of the other reviewers I blended it all up and it came out kind of creamy. I used half of it on the ribs and then stirred a few more spoonfuls into some vegetables that I roasted. It was a big hit and I certainly will do it again.
Excellent, Merry Christmas!
Used this marinade on chicken quarters last night and they were AMAZING!!! I marinated the chicken all day and then grilled. Thanks so much!!!
Made this and it was delicious. I just chopped the ingredients roughly and threw in the blender.
I have used this recipe many times, and my Korean friends are quite impressed! I typically do 40 pounds at a time for a big picnic we have every year. I use the exact ingredients, however, I blend them in my Vitamix and it comes out Awesome!
Excellent! Delicious and simple to prepare.
Love this! Either I make chef Tyler’s bistro short ribs or this recipe. ( my family loves both recipes . The only sub I make is I use a barley pear.. there is access to Asian pears any where around. Try this recipe it’s good, company worthy as well.
The recipe is very good
This is one of the best recipes ever. The ribs were a challenge to find, but once I did, it was a great treat. I made for my brother-in-law’s birthday. They went crazy!!! I think finding the Asian Pear was a bigger challenge than the ribs. I had the butcher cut the rib. me. The prep time was minimal. Overnight in the fridge and room temp the next day for about an hour….perfect on the grill. They ate almost the whole pan. Served with pasta salad, grilled asparagus, corn on the cob and of course Birthday cake. This has become one of my favorite recipes. Oh yes, WalMart sells the ribs as Franken Style Ribs and they are alot cheaper than my local butcher. DELICIOUS!!!