You could slap me in the face with this meat and I wouldn’t be mad

Ingredients

• 2 pounds Beef Short Ribs (bone‑in, cut into 1‑inch pieces)
• 4 cups Water (for quick brine)
• 2 tablespoons Granulated Sugar (to dissolve in water for brine)
• 1 medium Asian Pear (peeled and grated)
• 1 medium Apple (sweet variety, peeled and grated)
• 1 small Yellow Onion (finely diced)
• 1/2 cup Pineapple Juice (unsweetened)
• 1/3 cup Soy Sauce (regular or low‑sodium)
• 2 tablespoons Mirin (Japanese sweet rice wine)
• 1 tablespoon Sesame Oil (toasted, for flavor)
• 4 cloves Garlic (minced)
• 2 tablespoons Brown Sugar (packed)
• 1 tablespoon Fresh Ginger (grated)
• 1 teaspoon Black Pepper (freshly ground)
• 3 stalks Green Onions (chopped, added after straining)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil for skillet)

Instructions

1. Quick Brine the Ribs

   Fill a large bowl with 4 cups of cold water, whisk in 2 tablespoons of granulated sugar until dissolved, then submerge the short rib pieces. Let sit for 20‑30 minutes.

   Time: PT5M

2. Rinse and Pat Dry

   Discard the brine, rinse each rib piece under cold running water to remove bone fragments, then pat dry with paper towels.

   Time: PT3M

3. Prepare the Marinade

   In a separate bowl combine grated Asian pear, grated apple, diced yellow onion, 1/2 cup pineapple juice, 1/3 cup soy sauce, 2 tbsp mirin, 1 tbsp toasted sesame oil, minced garlic, 2 tbsp brown sugar, grated ginger, and 1 tsp black pepper. Mix well.

   Time: PT10M

4. Strain the Marinade

   Pour the mixture through a fine mesh strainer (or cheesecloth) into a clean container, pressing to extract liquid. Discard solids and stir in chopped green onions.

   Time: PT5M

5. Marinate the Ribs

   Place the rinsed ribs in a shallow dish or zip‑top bag, pour the strained marinade over them, ensuring each piece is fully coated. Cover and refrigerate for 3 days, turning once daily.

   Time: PT2M

6. Preheat Skillet

   Remove ribs from the fridge, let sit at room temperature for 10 minutes. Heat a large skillet over medium‑high heat until very hot, then add 2 tablespoons of vegetable oil.

   Time: PT5M

7. Sear the Ribs

   Lay the marinated ribs in a single layer in the hot skillet. Cook without moving for about 4 minutes, then flip and cook another 4‑5 minutes until caramelized and cooked through.

   Time: PT9M

8. Rest and Serve

   Transfer cooked ribs to a plate, let rest for 2 minutes, then garnish with extra chopped green onions if desired. Serve hot with steamed rice or lettuce wraps.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

15g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of Beef Short Ribs: Beef Flank Steak (cut thin)
• Instead of Granulated Sugar: Honey (use less)
• Instead of Asian Pear: Bosc Pear
• Instead of Apple: Pear
• Instead of Yellow Onion: White Onion
• Instead of Pineapple Juice: Apple Juice
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Mirin: Sake + sugar
• Instead of Sesame Oil: Peanut Oil (less flavor)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Brown Sugar: Honey (use less)
• Instead of Fresh Ginger: Ground ginger (1/2 tsp)
• Instead of Black Pepper: White pepper
• Instead of Green Onions: Chives
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Large Bowl
• Whisk
• Fine Mesh Strainer
• Cutting Board
• Chef Knife
• Skillet
• Tongs
• Measuring Cups and Spoons
• Plate or Tray

Critical Steps — Do Not Skip

• Brining the ribs to remove bone fragments and improve texture
• Straining the marinade to achieve a smooth coating
• Marinating for a full 3 days for authentic flavor development
• Searing the ribs in a very hot skillet to create caramelization

Chef Tips from the Video

• Use a Korean Asian pear for its natural enzymes; it makes the meat exceptionally tender.
• Add a pinch of toasted sesame seeds just before serving for extra crunch.
• If you have a grill, finish the ribs over direct flame for authentic char.

Troubleshooting

Storage

Refrigerator: Cooked ribs keep 3‑4 days in an airtight container.

Freezer: Uncooked, marinated ribs freeze well for up to 2 months; thaw before cooking.

Room temperature: Do not leave cooked ribs at room temperature for more than 2 hours.

Make-Ahead Tips

• The ribs can be marinated up to 5 days; just keep them sealed in the fridge.
• After cooking, freeze leftovers in a single layer for quick reheating.

Frequently Asked Questions