Korean-Style Grilled Marinated Short Ribs

Grilled marinated short ribs (kalbi) are one of the most popular dishes at a Korean barbecue. Asian pears are a common addition to this style of marinade; they add a nice round sweetness. Since Bosc pears are often easier to find, feel free to use them. The marinade is also good on salmon, duck, and mushrooms.


1-1/4 lb. large ripe pears, preferably Asian or Bosc, peeled, cored, and coarsely chopped (about 3 cups)
1/2 cup apple juice
1/4 cup soy sauce
1/4 cup oyster sauce
2 Tbs. gochujang
1 Tbs. minced garlic
1 Tbs. grated fresh ginger
1 packed Tbs. dark brown sugar
2 tsp. Asian (toasted) sesame oil
3 lb. crosscut, bone-in beef short ribs (flanken) from 1/4 to 1/2 inch thick
Kosher salt
Sesame seeds, for garnish
Thinly sliced scallions, for garnish


Combine the pears, apple juice, soy sauce, oyster sauce, gochujang, garlic, ginger, sugar, and oil in a blender; purée until smooth.

Put the short ribs in a nonreactive (stainless steel, glass, or plastic) container and pour the marinade over them, turning to coat the meat on all sides. Marinate the short ribs for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.

When ready to grill, heat a gas or charcoal grill to medium heat (350°F to 375°F).

Remove the short ribs from the marinade, shaking off the excess. Grill the short ribs, turning once, until just cooked through, about 6 minutes. Season with salt, and garnish with sesame seeds and scallions before serving.

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