Boneless Korean-Style Short Ribs

1. Prepare the short ribs: carefully trim excess silver skin and connective tissue from the outside of the ribs, but be mindful not to trim too much fat. Using a sharp slicing knife with a long blade, slice short ribs against the grain into ¼-inch slices. Note: to make even slicing easier, you can put the short ribs in the freezer for about 30 minutes beforehand.
2. Make the marinade: in a blender combine soy sauce, sesame oil, brown sugar, honey, rice wine, onion, Asian pear, garlic, ginger, gochujang, and pepper; puree until smooth. Set aside 1 cup of the marinade in a covered container.
3. Place ribs in a non-reactive container and cover with the rest of the marinade, turning to coat. Cover and refrigerate overnight. Before cooking, remove ribs from the marinade, brushing off excess. Discard used marinade.
4. When ready to cook, preheat a lightly-oiled gas or charcoal grill, or indoor grill pan, to high. In a small saucepan, heat reserved marinade over medium-high heat until reduced to a syrupy glaze, set aside.
5. Grill ribs, brushing once with reserved glaze, until nicely charred, about 1-2 minutes each side. Remove short ribs to cutting board to rest for a few minutes. Serve immediately with rice and kimchi, or your favorite steamed vegetables.

Recipe notes: For even more tender results, these short ribs can also be cooked sous vide. Follow steps 1 & 2. Then preheat an immersion circulator in a water bath to 138 degrees F. Place ribs into vacuum bags and divide marinade evenly among them, turning ribs to coat. Vacuum/seal bags. Place bags into the water bath and cook for 6 to 8 hours. Remove the short ribs from the bags and blot dry with paper towels (discard remaining marinade). Continue with step 4.