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There is no denying that grilling is one of the rites of summer. However, I love grilling year round – regardless of the weather – especially when the cool temperature and the beautiful colors of the fall call for a night to cozy around the fire pit, grilling a nice meal, and sharing with friends and family.
Grilled beef short ribs is an item you can’t leave out of any grilling event. The meat is so tasty and rich. As you know, I enjoy and encourage cooking with the seasonal fruits and vegetables grown in your garden. For this recipe, I incorporated Asian pear in the marinade for the short ribs. For me, eating seasonally makes food much tastier and more satisfying. A friend of us didn’t have enough and has been asking for the recipe. It’s long overdue so I’ll dedicate this recipe to her.
What makes this beef short rib finger licking good is the natural sweetness from the Asian pear which helps tenderized the meat.
There is a few cuts of short ribs available in the market, but the one you want is the flanken cut which is best for grilling. Flanken cut is a popular cut for Korean style short ribs. It can be found at most Asian markets. However, I usually buy beef short ribs at my local Sams’ Club. The flanken cut is about half an inch thick, length-wise across the bone contains a few pieces of bone with fat, muscle, and tendon, but once you grill them, the fat will drip off, the meat is deeply flavorful while it’s a bit chewy.
In this post, I am sharing with you two great tasting recipes of grilled beef short ribs. One is sweet and savory which my husband and I like. The other one is a bit salty and sweet which my daughters and their grandma prefer. Try both recipes to find out which version you prefer.
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RECIPE: Grilled Beef Short Ribs
Ingredients
5-6 pounds beef short ribs, flanken style
for sweet and savory marinade version 1
2 Asian pears, pureed, make 1 1/2 cups
2 tablespoons finely minced garlic
1/2 sweet onion, pureed
4 green onion, finely minced
1/4 cup sesame oil or olive oil
1 cup yoshida sauce
1 cup yoshida sauce
1/4 cup fish sauce
1/4 cup soy sauce
1/4 cup brown sugar
for salty, sweet and savory marinade version 2
2 Asian pears, pureed, make 1 1/2 cups
2 tablespoons finely minced garlic
1/2 sweet onion, pureed
4 green onion, finely minced
1/4 cup sesame oil or olive oil
1 cup soy sauce
1 1/2 cups brown sugar
1/4 cup mirin (sweet rice wine)
1/4 cup mirin (sweet rice wine)
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Directions
Preparing Meat
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| beef short ribs available at Sam’s Club |
Rinse short ribs under cold water to remove any bone fragments. Put them in a colander to drain off the water.
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Pureeing Pears
Peel the pears, cut in quarters and remove the seeds. Puree pears in a blender or food processor, then transfer to a bowl. You can also puree onion, garlic, green onion with the pears at once.
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Preparing Marinade
Combine marinade ingredients, stirring well until sugar dissolved.
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Marinating Short Ribs
Pour the marinade over the short ribs, combining well to cover all the meat pieces. Cover and let the short ribs marinate for at least two hours or over night to allow the marinade to penetrate.
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Grilling or Cooking Short Ribs
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| pan-grilling short ribs |
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| broiling beef short ribs |
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| line a pan with parchment paper or foil to catch the drips |
Throw short ribs on a hot outdoor grill or pan-grill, or under the broiler for about 3 minutes per side, until nicely browned but juicy. Brush them with some of the sauce while cooking. This style of short ribs need to be cooked quickly over high heat to avoid the meat from becoming dry and tough.
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Presentation
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| outdoor grilled beef short ribs |
Serve immediately for the best taste, alongside rice. lettuce, and pickles, if desired.
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Eat well. Stay healthy.
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