Pair with: 2021 PlumpJack Syrah, Napa Valley
PlumpJack Syrah + Korean Short Rib
Ingredients
Marinade
- 1 cup soy sauce
- 1 cup water
- 1/2 cup brown sugar
- 3 tbsp sesame oil
- 3 tbsp mirin
- 1/4 cup honey
- 1 asian pear
- 1 fuji apple
- 1/2 kiwi
- 1 tbsp fresh ginger (peeled)
- 5 cloves garlic
- 1/2 medium onion
- green onion
- 3 lbs thin short rib (thin cutlets with rib bones in, available at most supermarkets)
- sesame seeds
- green onions (chopped)
- blender
- ziplock bag
- grill (charcoal preferred but gas is fine)
Directions
- Soak ribs in cold water for 30 min
- While the ribs are soaking, make the marinade: blend all marinade ingredients in the blender until smooth.
- When ribs are done soaking, add them to a Ziploc bag with marinade. Make sure the total surface area of the ribs is coated and submerged in marinade.
- Marinate in the fridge overnight or no longer than 12 hours. Time this in line with when you plan to grill. Any longer and the risk for over-tenderizing is high, as enzymes in the kiwi and pear will break the ribs down quickly.
- Pre-heat grill over red-hot coals (no fire should be burning), or 450°F–550°F on a gas grill.
- Straight out of the marinade, place ribs on the grill. Cook until browned with a few char marks: about 3-5 minutes on each side. Keep in mind hot/cold spots and position ribs accordingly to cook until done.
- Garnish with sesame seeds and green onion (either is optional). Serve with rice, and enjoy!
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