Eosinophilic Esophagitis Friendly Paleo Korean Galbi Short Ribs
Total time4 hr 35 min
Prep time20 min
Cook time15 min
4.5(27)
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Learn more →Ingredients
4 servings
For the marinade
- 3 lb flanken-cut beef short ribs (about ¼-inch thick)
- ½ cup coconut aminos
- ½ asian pear, peeled and roughly chopped
- 4 cloves garlic, roughly chopped
- 1 tbsp fresh ginger, roughly chopped
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- ½ tsp black pepper
For serving
- 3 green onions (green tops only), thinly sliced
- 1 tbsp sesame seeds, toasted (optional)
Instructions
- 1
Combine the coconut aminos, Asian pear, garlic, ginger, honey, sesame oil, and black pepper in a blender or food processor and blend until smooth.
- 2
Reserve 3 tablespoons of the marinade in a small bowl and set aside for glazing. Place the short ribs in a large zip-top bag or baking dish, pour the remaining marinade over them, and turn to coat. Seal and refrigerate for at least 4 hours, or up to overnight.
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