Korean Marinated Short Ribs (Galbi)

In a large bowl, place the beef short ribs and pour lemon-lime soda over them until fully submerged. Let them soak for about 30 minutes to tenderize and remove any gamey flavor.

While the ribs are soaking, prepare the marinade ingredients. Peel and roughly chop the white onion.

Peel the Korean pear, remove the core, and roughly chop it.

Place the chopped onion and pear into a blender or food processor.

Add the soy sauce, garlic cloves, pineapple chunks, sugar, and sesame oil to the blender.

Blend all the marinade ingredients on high speed until you have a smooth, consistent puree.

Once the ribs have finished soaking, drain them in a colander and rinse thoroughly with cold water.

In a large, clean container, begin layering the rinsed short ribs.

Pour the blended marinade over the ribs, using a ladle to ensure each layer is fully coated. Continue layering meat and marinade until all ribs are covered.

Cover the container tightly and place it in the refrigerator to marinate for at least 4 hours, or preferably overnight.