Grilled Korean-Style Beef Short Ribs

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine pear slices, sherry wine, soy sauce, rice wine vinegar, brown sugar, ginger, garlic, hoisin sauce, chili paste, and sesame oil in a blender; blend until smooth, about 4 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Arrange ribs in a 9x13-inch baking dish; coat with marinade. Cover the baking dish with plastic wrap; refrigerate 8 hours to overnight.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Transfer short ribs to a plate; pat dry with paper towels.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Preheat an outdoor grill for medium-high heat and lightly oil the grate.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cook ribs on the preheated grill until firm, hot, and slightly pink in center, about 4 minutes per side. An instant-read thermometer inserted into center should read 140 degrees F (60 degrees C).'}

📊 Nutrition Facts

Per serving (4 servings total)