Beef Short Ribs with Blackberry & Plum Wine Sauce
This recipe from Chef Brooke Williamson uses grilled Flanken Cut Beef Short Ribs that paired with a blackberry & plum wine sauce and served with a peanut-scallion salad
Ingredients
- 4 lbs. flanken style or boneless Beef Short Ribs, sliced 1/3 - 1/2 inch thick
- 1 tablespoon minced fresh garlic
- 1 Asian pear, quartered and cored
- 6 fresh blackberries
- 1 tablespoon fresh ginger, chopped
- 1/4 cup mirin
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons light brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
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