- 2 Cloves Garlic
- 1 Ginger, 1″ knob
- 3 Stalks Green onion
- ½ Apple OR Asian pear
- 2 Tablespoons Brown sugar
- 2 Tablespoons Sesame oil
- ¼ Cup Soy sauce
- 2 Tablespoons Rice wine (mirin)
- 1 Teaspoon Sesame seeds
- 1 Pinch Black pepper
- 2 Pounds Beef short ribs (LA-style cut)
- Green onions, sliced as needed
- Sesame seeds, toasted as needed
Mince the garlic, grate the ginger, and slice the green onions.
Make the marinade by first juicing the apple (or pear – the Asian pear is more traditional but they both result in a delicious dish).
Then combine it with the rest of the ingredients: minced garlic, grated ginger, sliced green onions, brown sugar, sesame oil, soy sauce, rice wine, sesame seeds, and black pepper. Mix well.
Set the short ribs in a dish so that each piece can get coated evenly. Pour the marinade over top, cover, and refrigerate.
Allow the short ribs to marinate in the fridge for a minimum of 4 hours, or overnight.
Drain excess marinade. Grill short ribs on pre-heated grill to desired doneness. Flip the meat and repeat. It took us about 3-4 minutes per side.