Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully trim 1.5 kilograms of bone-in beef short ribs, removing excess fat, and score them deeply on both sides without cutting through the bone.

2. 2

   In a blender, combine 1 ripe Asian pear, peeled and cored; 6 cloves of fresh garlic, peeled; a 5-centimeter piece of fresh ginger, peeled and sliced; 1/2 cup of low-sodium soy sauce; 1/4 cup of dark brown sugar; 2 tablespoons of sesame oil; 1 tablespoon of gochujang (Korean chili paste); and 1 teaspoon of freshly ground black pepper, then blend until completely smooth.

3. 3

   Place the prepared short ribs in a large non-reactive bowl or a resealable bag and pour the blended marinade over them, ensuring all ribs are thoroughly coated, then refrigerate for a minimum of 8 hours, or preferably overnight.

4. 4

   Preheat your tandoor oven to its highest setting, around 250-300 degrees Celsius (480-570 degrees Fahrenheit), allowing it to heat for at least 30 minutes to achieve optimal temperature.

5. 5

   Carefully thread the marinated short ribs onto metal skewers, making sure they are securely placed and leaving a small space between each piece for even cooking.

6. 6

   Lower the skewers into the preheated tandoor, leaning them against the inner wall, and cook the short ribs for 15-20 minutes, rotating occasionally to ensure even charring and tenderness.

7. 7

   Check the internal temperature of the short ribs, aiming for at least 70 degrees Celsius (160 degrees Fahrenheit) for medium doneness, and remove them from the tandoor once cooked to your preference.

8. 8

   Let the tandoor-baked Korean short ribs rest for 5 minutes before serving, then garnish with 2 tablespoons of freshly sliced scallions and 1 tablespoon of toasted sesame seeds.