Eosinophilic Esophagitis Friendly Paleo Korean Short Ribs
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Learn more →Ingredients
4 servings
For the ribs
- 3 lb flanken-cut beef short ribs (about ¼-inch thick)
For the marinade
- ½ asian pear (or bosc pear), peeled, cored, and roughly chopped
- ½ cup coconut aminos
- 3 tbsp honey
- 2 tbsp toasted sesame oil
- 1 tbsp fresh ginger, peeled and grated
- 4 cloves garlic, minced
- ½ tsp black pepper
- ¼ tsp red pepper flakes
For serving
- 1 tsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Combine the pear, coconut aminos, honey, sesame oil, ginger, garlic, black pepper, and red pepper flakes in a blender or food processor and blend until smooth, about 30 seconds.
- 2
Place the short ribs in a large zip-top bag or baking dish. Reserve 3 tablespoons of the marinade in a small bowl and set aside. Pour the remaining marinade over the ribs, turning to coat evenly. Seal or cover and refrigerate for at least 4 hours, or up to 24 hours.
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