What you'll need:
- 800g beef short ribs
- 5 tbsp dark soy sauce
- 3 tbsp runny honey
- 2 tbsp sesame oil
- 2 tbsp mirin
- 1 pear, peeled, cored and roughly chopped
- ½ white onion, roughly chopped
- 6 crushed garlic cloves
- 4 cm piece of root ginger, peeled and grated
- ½ tsp ground black pepper
Time: 30 minutes
To start this recipe, you need to prep and marinate your ribs. Put the ribs in a deep baking tray, and cover with water. Soak them for 45 minutes, changing the water halfway through. Drain.
Put all of the other ingredients into a food processor or blender, and blitz until you have a paste. Put the ribs onto a baking tray, and massage the paste into the meat. Cover with film, and stick in the fridge for at least 4 hours, or better, overnight.
Put a heavy pan over a medium-high heat. Add the ribs to the pan in batches, and cook for six minutes on each side. Before serving, trim off the strips of bone, and cut into bitesize pieces. Enjoy with friends!
This short ribs recipe will go brilliantly with a real meat-lover’s wine, the Blind Corner Rouge 2017. These two should be a winning combo!
There you have it -- an easy recipe for Korean Short Ribs!
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