• June 2014 Recipe of the Month

    Grilled Korean Style Beef Short Ribs



    • 1 large Asian pear, peeled, cored and sliced
    • 1/3 cup sherry wine
    • 1/3 cup soy sauce
    • 1/4 cup rice vinegar
    • 1/8 cup brown sugar
    • 3 cloves garlic, peeled
    • 5 slices fresh ginger, peeled and thinly sliced
    • 1 tablespoon hoisin sauce
    • 1 tablespoon sweet chili sauce
    • 1 teaspoon sesame oil
    • 4 pounds beef short ribs, trimmed
    • Green onion for garnish


    1. Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, sweet chili sauce, and sesame oil in a blender until smooth, about 4 minutes.
    2. Arrange short ribs in a 9×13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 24 hours.
    3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
    4. Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
    5. Garnish with Green Onion. Serves 8 – 10 Guests