Ingredient: Asian pear, peeled, cored & pureed

Today, March 21st, our family honors the memory of my father. He passed away at the age of 92, thirteen years ago. As a teenager, I never realized what a special privilege  growing up as a farmer’s daughter really was. Coming home on the school bus and having to do ‘chores’ seemed so boring as opposed to being able to spend after school hours with your friends. As I look back on those times now, it all comes clear as to how treasured and valuable those life lessons were.

To be a successful farmer takes a tremendous amount of strength and courage. I think back to those days with great admiration and appreciation of the special man he was.

Since my Dad enjoyed to eat both beef and seafood, I thought today’s blog recipe should be a nice combo of just that in honor of his memory.

                                    SPECIAL MEMORIES OF OUR WONDERFUL DAD

Print Recipe

Beef Short Ribs & Shrimp

Votes: 4
Rating: 3.75
You:

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Course

Main Dish

Cuisine

American, Korean

Servings

MetricUS Imperial

Ingredients

• 1 whole Asian pear, peeled, cored & pureed
• 6 Tbsp soy sauce
• 2 Tbsp sugar
• 1 Tbsp honey
• 1 Tbsp sesame oil
• 4 Tbsp minced garlic
• 4 Tbsp minced ginger (or 1/2 tsp ginger powder)
• 1/8 tsp red pepper flakes
• black pepper to taste
• 454 grams beef short ribs (1/8 - 1/4" thickness)
• 300 grams wild large shrimp (31-40 count), peeled & deveined, tails off
• 1/4 cup green onion, chopped
• 2 Tbsp sesame seeds

Course Main Dish Cuisine American, Korean Servings MetricUS Imperial Ingredients 1 whole Asian pear, peeled, cored & pureed 6 Tbsp soy sauce 2 Tbsp sugar 1 Tbsp honey 1 Tbsp sesame oil 4 Tbsp minced garlic 4 Tbsp minced ginger (or 1/2 tsp ginger powder) 1/8 tsp red pepper flakes black pepper to taste 454 grams beef short ribs (1/8 - 1/4" thickness) 300 grams wild large shrimp (31-40 count), peeled & deveined, tails off 1/4 cup green onion, chopped 2 Tbsp sesame seeds

Votes: 4 Rating: 3.75 You: Rate this recipe!

Instructions

1. In a food processor, puree peeled & cored Asian pear. Add next 8 ingredients & pulse a few seconds to combine. Into a large Ziploc bag pour 2/3 of the marinade; add ribs laying single file so they will marinate evenly. Refrigerate while marinating for at least 2 hours or overnight.
2. Peel & devein shrimp. Place in another Ziploc bag with remaining marinade. Marinate shrimp about 30 minutes in refrigerator prior to cooking.
3. At cooking time, thread shrimp on skewers. Barbecue ribs & shrimp on a grill over medium heat or you can broil in the oven if you prefer. Cook to your preferred liking making sure to not overcook shrimp. Place on serving platter & sprinkle with green onions & sesame seeds.

Recipe Notes

• Using an Asian pear in marinade is a great tenderizer for beef.
• If you prefer, keep a bit of the marinade for serving over a rice side dish.