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Beef Ribs

  • Beef short ribs, cut into 4 oz portion 2.5 lbs

Marinade

  • Soy sauce 0.5 cup
  • Sugar 4 Tbsp
  • Honey 1 Tbsp
  • Mirin wine 2 Tbsp
  • Ginger, peeled 1 Tbsp
  • Black pepper, ground
  • Sesame oil 1 Tbsp
  • Water 1.5 Tbsp
  • Asian pear, washed, peeled and flesh removed from the core 1 each
  • Onion, peeled 1 each
  • Garlic head, peeled 1 each

Finish the Dish

  • Scallions, sliced 1 bunch
  1. Beef Ribs

    • Rinse the ribs in two changes of water. Trim the excess fat on the ribs. Cut through bone into portions. Butterfly the ribs so the meat is approximately ½ inch thick. Ensure you have 10 portions of 4 oz. Alternatively use boneless short ribs and butterfly.

  2. Marinade

    • Place all ingredients in a blender and puree.
    • Marinate the meat for at least 6 hours or overnight, refrigerated.
  3. Finish the Dish

    • Cook on charcoal grill or wood-burning barbecue until perfectly cooked. Alternatively, use a preheated electric or gas grill.
    • Garnish with sliced scallions.

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