In bowl, whisk together brown sugar, soy sauce, water, rice wine, onion, pear, garlic, sesame oil and pepper. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade evenly, pressing out excess air from bag, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight and up to 2 days.
Heat a grill or grill pan over medium-high heat. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Alternatively, broil on high about 3 minutes on each side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibbles.
Chef’s tip: These can be marinated and kept frozen for up to one month. They can be thawed in the refrigerator or cooked directly from frozen by adding about 2 minutes to each side during cooking.
Source: www.makeitontariobeef.ca
Ingredients
Directions
In bowl, whisk together brown sugar, soy sauce, water, rice wine, onion, pear, garlic, sesame oil and pepper. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade evenly, pressing out excess air from bag, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight and up to 2 days.
Heat a grill or grill pan over medium-high heat. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Alternatively, broil on high about 3 minutes on each side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibbles.
Chef’s tip: These can be marinated and kept frozen for up to one month. They can be thawed in the refrigerator or cooked directly from frozen by adding about 2 minutes to each side during cooking.
Source: www.makeitontariobeef.ca
