Korean Style Ribs
Korean Style Ribs



  • 800g beef short ribs
  • 5 tbsp soy sauce
  • 2 tbsp sesame oil
  • 3 tbsp runny honey
  • 2 tbsp mirin
  • 1 pear, cored and chopped
  • ½ onion, chopped
  • 6 crushed garlic cloves
  • 4 cm piece of ginger, grated
  • ½ tsp black pepper
  • Place the ribs in a baking tray, and fill with water until they are completely submerged. Soak for 45 mins, changing the water twice, then drain.
  • While waiting, put all of the other ingredients in a food processor, and blend until smooth. Use this paste as a marinade for your ribs, and really get your hands in to massage the meat and cover completely. Stick the ribs in the fridge, and leave to marinate overnight. When ready to cook, simply cook on a hot griddle for 6 minutes on each side. Cut into bite size cubes, and serve hot with flatbreads and leaves.
30 mins
4 servings
This recipe pairs perfectly with the Xanadu 'DJL' Cabernet Sauvignon 2011 from Margaret River, Australia.

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