The marinade is also good on salmon, duck, and mushrooms.

Ingredients

  • 1-1/4 lb. large ripe pears, preferably Asian or Bosc, peeled, cored, and coarsely chopped (about 3 cups)

  • 1/2 cup Champlain Orchards apple cider

  • 1/4 cup soy sauce

  • 1/4 cup oyster sauce

  • 2 Tbs. gochujang (red chili paste)

  • 1 Tbs. minced garlic

  • 1 Tbs. grated fresh ginger

  • 1 packed Tbs. dark brown sugar

  • 2 tsp. Asian (toasted) sesame oil

  • 3 lb. crosscut, bone-in beef short ribs (flanken) from 1/4 to 1/2 inch thick

  • Kosher salt

  • Sesame seeds, for garnish

  • Thinly sliced scallions, for garnish

Preparation

  • Combine the pears, apple juice, soy sauce, oyster sauce, gochujang, garlic, ginger, sugar, and oil in a blender; purée until smooth.

  • Put the short ribs in a nonreactive (stainless steel, glass, or plastic) container and pour the marinade over them, turning to coat the meat on all sides. Marinate the short ribs for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.

  • When ready to grill, heat a gas or charcoal grill to medium heat (350°F to 375°F).

  • Remove the short ribs from the marinade, shaking off the excess. Grill the short ribs, turning once, until just cooked through, about 6 minutes. Season with salt, and garnish with sesame seeds and scallions before serving.

| Adapted from Diana Andrews/Fine Cooking