5 pounds beef short ribs
1 cup brown sugar
1 cup soy sauce
1/2 cup water
1/4 cup mirin
1 small onion finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
Lay out your beef and sprinkle with brown sugar. Spread it over evenly and pat it into the meat. Let the ribs sit out at room temperature while you prepare the marinade. In a bowl, whisk together the remaining ingredients.
***BTW, if you don’t have mirin or don’t want to buy it you can sub it by taking a ¼ cup of white wine or cooking wine and a ½ a tablespoon of sugar.***
Transfer ribs into a sealable freezer bag, I say freezer bag because you’ll probably only cook half the ribs and put the rest in the freezer for a quickie future meal. Add marinade, press out excess air from bags, and seal. I left the ribs marinating for 24 hours in the fridge and turned them every 12 hours. You don’t have to go this route, marinating for 4 hours and turning every 2 should do fine if in a hurry.
The recipe I was using called for grilling the ribs outside on a gas or charcoal grill. Well the weather hasn’t been great up here so I cooked them on the stove on a cast iron grill pan. I’ll cook the next batch outside. Heat the grill pan on medium high. Drain off excess marinade from the ribs. Grill short ribs, turning once, to desired doneness, about 10 minutes per side. If this were an outdoor grill it would probably be about 4 minutes each side. I had followed this time frame when I was grilling them inside and they were damn near rare so adjust accordingly.
Serve with whatever sides you like or cut them into pieces and serve as appetizers.
BTW, the marinade reminded me or the sauce on Bourbon Chicken so if you want, you can sub the beef for chicken and not miss a beat.