Grilled LA-style beef short ribs
Thinly sliced beef ribs are marinated in pear and soy sauce and grilled in a pan.
- Prep
- 30 min
- Cook
- 18 min
Scale the recipe
Ingredients
- LA Galbi Weight of raw ribs including bones
- 900 g
- cooking oil
- 1/3 T
Seasonings
- Brewed soy sauce
- 5 T
- Grated Asian pear Weight of the peeled and cored flesh
- 150 g
- water
- 1/2 C
- sugar
- 2 T
- chopped garlic
- 1 T
- sesame oil
- 1 T
- Ground black pepper
- 1/6 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wipe the cut surfaces of the ribs
Spread the ribs 900 g on a tray and wipe any bone fragments off the cut surfaces with a damp paper towel.
-
Pat the ribs dry
Pat the ribs dry with a fresh paper towel.
-
Mix the pear and soy marinade
Stir grated, peeled and cored Asian pear 150 g, water 1/2 C, sugar 2 T, minced garlic 1 T, sesame oil 1 T, and ground pepper 1/6 T into the soy sauce 5 T until the sugar dissolves.
-
Refrigerate aging
Cover the ribs evenly with the seasoning and leave in the refrigerator for at least 3 hours.
-
Lightly oil and heat the pan
Coat a wide pan lightly with oil 1/3 T and heat over medium.
-
Grill the ribs in batches
Shake excess marinade off the ribs and arrange them in one layer. Turn them when browned underneath. Lower the heat if the sugar starts to scorch and cook until the thickest meat stays at 75°C or higher for 1 minute. Cook in batches to avoid crowding. Discard the raw marinade and transfer cooked ribs to a clean plate.
