Angus Beef Korean BBQ Short Ribs Recipe | D’Artagnan

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Recipes

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Prepare the short ribs: carefully trim excess silver skin and connective tissue from the outside of the ribs, but be mindful not to trim too much fat. Using a sharp slicing knife with a long blade, slice short ribs against the grain into ¼-inch slices. Note: to make even slicing easier, you can put the short ribs in the freezer for about 30 minutes beforehand.Make the marinade: in a blender combine soy sauce, sesame oil, brown sugar, honey, rice wine, onion, Asian pear, garlic, ginger, gochujang, and pepper; puree until smooth. Set aside 1 cup of the marinade in a covered container.Place ribs in a non-reactive container and cover with the rest of the marinade, turning to coat. Cover and refrigerate overnight. Before cooking, remove ribs from the marinade, brushing off excess. Discard used marinade.When ready to cook, preheat a lightly-oiled gas or charcoal grill, or indoor grill pan, to high. In a small saucepan, heat reserved marinade over medium-high heat until reduced to a syrupy glaze, set aside.Grill ribs, brushing once with reserved glaze, until nicely charred, about 1-2 minutes each side. Remove short ribs to cutting board to rest for a few minutes. Serve immediately with rice and kimchi, or your favorite steamed vegetables.