Ingredients

• 3 pound beef short ribs, flanken cut
• 0.5 cup soy sauce
• 0.25 cup sesame oil
• 1 Asian pear, peeled and grated
• 6 clove garlic, minced
• 2 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoon fresh ginger, grated
• 1 teaspoon black pepper
• 2 green onions, sliced
• 2 tablespoon white sesame seeds

Steps

1. Pat the beef short ribs dry with paper towels and arrange them on a cutting board.
2. Using a meat mallet, gently pound each rib to an even thickness of about ¼ inch, being careful not to break the bone or tear the meat.
3. In a shallow dish, combine soy sauce, sesame oil, grated pear, minced garlic, brown sugar, rice vinegar, ginger, and black pepper, stirring well until the sugar dissolves.
4. Place the prepared short ribs in a 9x13 baking pan or large shallow dish and pour the marinade over them, making sure all pieces are coated evenly.
5. Cover the pan with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours, turning the ribs once halfway through marinating.
6. Remove the beef from the refrigerator 15 minutes before grilling to bring it closer to room temperature.
7. Preheat your grill to medium-high heat (about 450°F), or heat a grill pan over medium-high heat on the stovetop.
8. Remove the ribs from the marinade, reserving the liquid, and let excess marinade drip back into the pan.
9. Place the short ribs on the hot grill grates in a single layer, being careful not to overcrowd the grill.
10. Grill for 3 to 4 minutes without moving, until a dark crust forms and you see grill marks.
11. Flip the ribs and grill for another 3 to 4 minutes on the second side until caramelized and an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare.
12. In the final 30 seconds of cooking, brush each rib lightly with the reserved marinade to create a glossy glaze, then immediately transfer to a serving platter.
13. Garnish the hot ribs with sliced green onions and white sesame seeds, then serve immediately while still hot.