Steps

• Step 1

  To make the marinade, combine the soy sauce, brown sugar, vinegar, sesame oil, garlic, ginger, pear, and Thai chile in a blender and puree until smooth. Pour over the short ribs, cover, and refrigerate for at least 4 hours and up to 24 hours.

  Ingredients

  • 1/2 Cup soy sauce

  • 1 Cup brown sugar

  • 1/2 Cup rice wine vinegar

  • 1 Tablespoon sesame oil

  • 2 Clove garlic

  • 1 Whole inch ginger, peeled and coarsely chopped

  • 1 Whole Asian Pear, peeled and quartered

  • 1 Whole fresh Thai red chile or similar, seeded and chopped

  • 5 Pound Korean-style beef short ribs (also called flanken-style)

• Step 2

  If you have the Traeger ModiFIRE® Sear Grate, place it on the left side of the grill ridged side up. Preheat the Traeger with the lid closed to 450°F; this will take at least 15 minutes.

  450 ˚F / 232 ˚C

• Step 3

  Remove the ribs from marinade and discard marinade. Place the ribs directly on the Sear Grate or the regular grill grate and cook, flipping once, until nicely seared on both sides and cooked through, 8 to 10 minutes total.

  00:08

  450 ˚F / 232 ˚C

• Step 4

  Remove from grill and sprinkle with thinly sliced scallions and sesame seeds, if you like. Enjoy!

  Ingredients

  • As Needed sesame seeds

  • As Needed scallions, sliced