Flanken-style beef short ribs are perfect for the grill. This Korean style marinade makes these ribs succulent and flavourful. If you can, marinate them overnight for the best flavour. Grilling outdoors would be ideal, but if you’re a condo dweller, you can cook these on a grill pan just as easily. Serve with steamed jasmine rice, kimchi and lettuce leaves for a great dinner.
Directions
- Place onion, pear, garlic, ginger, brown sugar, soy sauce, rice wine, water, sesame oil, black pepper and sesame seeds in the bowl of a food processor and pulse until smooth.
- Place ribs in large zipper bag and add marinade. Turn bag to make sure ribs are evenly coated, then place on a tray and refrigerate for at least 1 hour, but best if marinated for 24 hours.
- When ready to cook, preheat grill to medium high and remove ribs from marinade, scraping and draining excess off completely.
- Grease grill grates and cook ribs for 4-5 minutes per side, depending on thickness, or until lightly charred and cooked through.
- Place on platter and garnish with green onions. Serve with rice, kimchi and lettuce leaves.
Ingredients
- 1/2 cup small onion peeled and chopped
- 1 small Asian pear cored and chopped
- 3-4 garlic cloves peeled and chopped
- 1" piece ginger peeled and chopped
- 2 Tbsp brown sugar
- 1/2 cup reduced sodium soy sauce
- 2 Tbsp rice wine (mirin)
- 1/4 cup water
- 1 and half Tbsp roasted sesame oil
- 1 tsp Farm Boy™ Ground Black Pepper
- 1 and half Tbsp Farm Boy™ Sesame Seeds (24 g)
- 1.350 kg flanken-style beef short ribs
- 2 green onions thinly sliced for garnish
- 3 cups Farm Boy™ Jasmine Rice (750 g) or 1 and half cup raw
- Farm Boy™ Organic Kimchi
- Lettuce Leaves
