Flanken beef short ribs marinated in a Korean-inspired blend of soy sauce, Asian pear, kiwi, honey, and sesame oil, then grilled over medium-high heat until caramelized. The fruit enzymes tenderize the meat while creating a glossy, umami-rich crust.
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Blend all ingredients (excluding the short ribs) together in a blender or food processor until smooth.
If your beef flanken ribs are too long for your marinade container, just use a sharp knife to cut the connective tissues between bone fragments to create smaller pieces.
Pour the marinade on the pieces of meat and marinate for at least 4 hours, preferably overnight.
Preheat your grill to medium high heat.
Grill the short ribs directly on the cooking grate for 12-15 minutes flipping halfway through until fully cooked.
Serve on rice with your choice of accompaniments.
Store leftover marinated ribs in an airtight container in the refrigerator for up to 3 days before grilling. Cooked ribs keep refrigerated for 3-4 days and can be reheated gently on the grill or in a 350°F oven for 5-7 minutes.
blender or food processor · grill
4 hours is the minimum recommended time for proper flavor and tenderization. Overnight marinating (8-12 hours) yields noticeably better results.
Grill for 12-15 minutes total, flipping halfway through. The meat should be cooked through with a caramelized exterior and no pink inside.
Yes, blend the marinade up to 2 days in advance and refrigerate. Add the ribs and marinate for at least 4 hours before grilling.
Regular pear or apple works as a substitute, though they are slightly less sweet. The fruit provides natural enzymes for tenderizing.
This recipe is specifically designed for grilling. Baking will not achieve the same caramelized crust and charred flavor.
