Korean-Style Short Ribs

2 pounds beef short ribs. For Korean short ribs, “flanken-style” is the preferred cut. Flanken-style ribs about 1/2-inch thick and contain three rib bones. This marinade can also be used with other types of beef, such as 1/2-inch thick sirloin steaks.
Marinade:
1/2 apple, skin on
1 kiwi, peeled
1/2 Asian pear, skin on (optional)
OR use 2 cups blackberries instead of other fruit
1/2 cup wheat-free tamari
1/4 cup unseasoned rice vinegar
1 tablespoon sesame oil
4 stalks of scallions, chopped
1/2 onion, chopped
2-4 garlic cloves

Pour the marinade over meat into a Ziploc bag, an air-tight container or a bowl wrapped tightly with plastic wrap. Make sure the meat is completely covered with the marinade. Refrigerate for at least 4 hours and up to overnight.
Grill ribs four minutes on each side for rare and a minute or two longer for medium rare. The ribs can also be cooked under a broiler, but might take 3-5 minutes longer to cook.
Serve with Romaine lettuce leaves and an optional garnish of thinly sliced garlic, thinly sliced Korean hot pepper or jalapeno, and scallion salad.
Scallion Salad Ingredients:
1 bunch of scallions (about 12 scallions)
1 teaspoon unseasoned rice vinegar
1 tablespoon wheat-free tamari
1 teaspoon sesame oil
1/2 teaspoon wasabi (optional)
Directions:
Chop most of the white part off the scallions and trim the top so the onion is about four inches long. Using the tip of a knife, cut the green stalks into very thin strips.
Remove scallions and dry. Toss with remaining ingredients.

Attached Images

	flanken_shortribs.jpg (60.3 KB, 1 views)
	ingredients-6.jpg (47.2 KB, 1 views)
	curled_scallions.jpg (43.1 KB, 1 views)
	Korean_ribs.jpg (100.0 KB, 1 views)

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