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Prepare the Beef Ribs

  • Beef short rib 1.2 kg

Prepare the Marinade

  • Sugar 50 g
  • Water 20 ml
  • Soy sauce 125 ml
  • Honey 15 ml
  • Mirin wine 30 ml
  • Ginger, peeled 5 g
  • Sesame oil 15 ml
  • Cracked black pepper, to taste
  • Asian pear, washed, peeled, flesh removed from core 1 each
  • Onion, peeled 1 each
  • Garlic, peeled 1 head

Finish the Dish

  • Scallions, sliced 1 bunch
  1. Prepare the Beef Ribs

    • Rinse the ribs in two changes of water. Trim the excess fat on the ribs. Cut through bone into portions. Butterfly the ribs so the meat is approximately 1cm thick. Ensure you have 10 portions of 120 g.
    • Alternatively use boneless short ribs and butterfly.
  2. Prepare the Marinade

    • Place all ingredients in a blender and puree.
    • Marinate the meat for at least 6 hours or overnight, refrigerated.
  3. Finish the Dish

    • Cook on charcoal grill or wood-burning barbecue until perfectly cooked.
    • Alternatively, use a preheated electric or gas grill.
    • Garnish with sliced scallions.