Place the short ribs into a bowl and rinse them in cold water to wash away any bone fragments left from the butcher. Use a colander or a wire rack to allow any excess water to drain from the ribs. Almost any cut of beef, pork, or chicken can be marinated into a Korean barbecue. A thick beef chuck roast works well for large servings.

Marinade

To a large bowl add 1 Tbsp sesame oil, 1 tsp crushed black pepper, 2 Tbsp garlic, 1 Tbsp ginger, 1/2 white onion, and 1 pear peeled with 1 Tbsp honey. 1/4 cup mirin, 1/2 cup sugar, 1/2 cup soy sauce, and 1/2 cup vinegar. Water or white wine can be used as a substitute for mirin. Mirin, ginger, sesame oil, and soy sauce produce the Korean barbecue taste. Mirin can be replaced with a 1/2 cup 7-Up soda. Orange or pineapple can be used as a substitute for the pear. The acid in oranges and pineapple is very strong and will tenderize the meat to mush so the marinade time is only 6 hours.

Place the marinade in a freezer storage bag and add the sliced quarter-inch thick beef short ribs. Place the short ribs in the refrigerator for 6 hours at the minimum, but twenty-four hours is best.  I have marinated a thick beef chuck roast for over 72 hours. The beef chuck was very tender and tasty.