Marinated Short Ribs (Galbi)

When you’re in the middle of nowhere, it can be hard to find more exotic ingredients like Korean pear. This recipe is an off the cuff (see what I did there 😛) version of LA Galbi based off of what I could source in the mountains.

Much of the produce for our side dishes were picked from the green house at @ranchogrande_ojai where we were staying or from the @ojaifarmersmarket. Talk about farm to table!

Cooking Method
Grill

Time
🕒🕒🕒

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Recipe

Ingredients (8-12 Servings)

7 LBS OF THINLY SLICED SHORT RIBS
1/2 CUP SOY SAUCE
1/2 CUP SHERRY COOKING WINE
1/2 CUP HONEY
3 TBSP CANNED GARLIC (minced or crushed)
1 LARGE YELLOW ONION
2 TSP CANNED GINGER (minced or crushed)
2 BOSC PEARS
2 GALA APPLES
4 TBSP TOASTED SESAME OIL
2 TSP BLACK GROUND PEPPER

Instructions

Soak ribs in cold water for 10 minutes. Drain and rinse well.

Peel pears, apples and onions. I didn’t have a blender so I grated them into a large bowl, then added the remaining ingredients and mixed well.

I also didn’t have a large tupperware container on hand so I used three 1 gallon sized ziplock bags for marinating. Divide the meat and marinade evenly and toss to coat.
Refrigerate the bags for a few hours or overnight if possible. When ready, just toss them on the grill!

Process

The beautiful greenhouse where we sourced ingredients