The marinade is also good on salmon, duck, and mushrooms.
Ingredients
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1-1/4 lb. large ripe pears, preferably Asian or Bosc, peeled, cored, and coarsely chopped (about 3 cups)
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1/2 cup Champlain Orchards apple cider
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1/4 cup soy sauce
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1/4 cup oyster sauce
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2 Tbs. gochujang (red chili paste)
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1 Tbs. minced garlic
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1 Tbs. grated fresh ginger
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1 packed Tbs. dark brown sugar
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2 tsp. Asian (toasted) sesame oil
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3 lb. crosscut, bone-in beef short ribs (flanken) from 1/4 to 1/2 inch thick
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Kosher salt
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Sesame seeds, for garnish
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Thinly sliced scallions, for garnish
Preparation
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Combine the pears, apple juice, soy sauce, oyster sauce, gochujang, garlic, ginger, sugar, and oil in a blender; purée until smooth.
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Put the short ribs in a nonreactive (stainless steel, glass, or plastic) container and pour the marinade over them, turning to coat the meat on all sides. Marinate the short ribs for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.
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When ready to grill, heat a gas or charcoal grill to medium heat (350°F to 375°F).
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Remove the short ribs from the marinade, shaking off the excess. Grill the short ribs, turning once, until just cooked through, about 6 minutes. Season with salt, and garnish with sesame seeds and scallions before serving.
| Adapted from Diana Andrews/Fine Cooking