LA-Style Grilled Flanken Short Ribs in Soy-Pear Marinade

What you need

• 1.5 kg (3 lb) beef short ribs, flanken cut, 1 cm (1/2 in) thick across the bone
• 120 ml (1/2 cup) soy sauce
• 3 tbsp granulated sugar
• 1 Asian pear, about 250 g (9 oz), peeled and cored
• 1/2 onion, roughly chopped
• 6 cloves garlic, peeled
• 2 tbsp toasted sesame oil
• 1 tsp black pepper, freshly ground
• 60 ml (1/4 cup) water
• 3 stalks green onions, thinly sliced, divided
• 1 tbsp toasted sesame seeds
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Soak the ribs in cold water for 30 min, changing the water once. Drain and pat dry with paper towels.

2. 2

   Blend the pear, onion, garlic, soy sauce, sugar, sesame oil, black pepper and water until smooth.

3. 3

   Stir in two thirds of the green onions. Put the ribs in a large bowl or zip bag and pour the marinade over them.

4. 4

   Massage the marinade into the meat, then cover or seal and refrigerate for 4-12 hours. Do not go longer, as the pear softens the meat too much.

5. 5

   Take the ribs out of the fridge 30 min before cooking. Heat a grill or a cast iron pan over medium-high to high heat.

6. 6

   Lift the ribs out of the marinade and let the excess drip off.

7. 7

   Grill in batches, 2-3 min per side, flipping once, until charred in spots and cooked through. The sugar burns fast, so lower the heat if the edges blacken.

8. 8

   Pile the ribs on a platter and sprinkle with sesame seeds and the remaining green onions. Serve hot with steamed rice.

Imported from mikhaeats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.