Korean-Style Grilled Marinated Short Ribs

Korean-Style Grilled Marinated Short Ribs

Pairs well with: Winemaker Series Meritage


  • Serving Size: Serves 4
  • 1-1/4 lb. large ripe pears, preferably Asian or Bosc, peeled, cored, and coarsely chopped (about 3 cups)
  • 1/2 cup apple juice
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 2 Tbs. gochujang
  • 1 Tbs. minced garlic
  • 1 Tbs. grated fresh ginger
  • 1 packed Tbs. dark brown sugar
  • 2 tsp. Asian (toasted) sesame oil
  • 3 lb. crosscut, bone-in beef short ribs (flanken) from 1/4 to 1/2 inch thick
  • Kosher salt
  • Sesame seeds, for garnish
  • Thinly sliced scallions, for garnish


1. Combine the pears, apple juice, soy sauce, oyster sauce, gochujang, garlic, ginger, sugar, and oil in a blender; purée until smooth.

2. Put the short ribs in a nonreactive (stainless steel, glass, or plastic) container and pour the marinade over them, turning to coat the meat on all sides. Marinate the short ribs for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.

3. When ready to grill, heat a gas or charcoal grill to medium heat (350°F to 375°F).

4. Remove the short ribs from the marinade, shaking off the excess. Grill the short ribs, turning once, until just cooked through, about 6 minutes. Season with salt, and garnish with sesame seeds and scallions before serving.