Citrus Kosho Short Ribs

Yields 2-3 servings

Grilling season is right around the corner, and we think it’s critical to have a quick marinade recipe in your back pocket to whip out when the weather is just right! It comes together in 5 minutes, and only needs about an hour to marinade before the meat hits the grill. Just enough time to call your friends over, whip up some cold drinks, and toss together a quick salad.

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Assembly

Step 1
Using a small stand or immersion blender, blend Asian pear, Shio Ramen Broth Concentrate, citrus/yuzu kosho, honey, and sesame oil, until smooth. Season with salt and black pepper.

Step 2
Place short ribs into a resealable bag, tray, or container, then pour the prepared marinade over top, making sure each piece is coated. Let marinade for at least 1 hour to overnight.

Step 3
Heat a grill or heavy pan and cook short ribs, scraping off as much of the marinade as possible before placing onto the cooking surface. Garnish with green onion and cilantro before serving.

Ingredients

⅓ cup Asian pear, peeled, diced

1 tbsp Shio Ramen Broth Concentrate

1 tsp Citrus/yuzu kosho (see note)

1 tsp Honey

¼ tsp Toasted sesame oil

Salt and black pepper, to taste

½-1 lb Korean-style short ribs 

Green onion, sliced (to garnish)

Cilantro, roughly chopped (to garnish)

Serve with rice and lettuce (optional)

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