Braised Short Ribs, Korean Style

1. In a food processor or blender, puree the pear, onion and garlic until smooth. Pour mixture into a baking dish that fairly snugly fits the ribs.

2. Add the rest of the ingredients (except the short ribs) and combine well.

3. Add the short ribs and turn to coat in the marinade. Spoon some of the marinare over top and cover.

4. Refrigerate overnight.

5. Remove the marinating ribs from the fridge and preheat oven to 325F degrees.

6. In a Dutch oven or other oven safe pot, heat the olive or vegetable oil until it starts to shimmer over medium high.

7. Scrape the marinade from the short ribs and season with salt and pepper.

8. Sear the ribs on all sides in the pot so that they are golden brown on all sides.

9. Spoon the solids from the marinade into the pot around the meat and sautee for 2 minutes. Discard the liquid from the marinade.

10. Add enough water to come 1/3 of the way up on the ribs, the soy sauce, and the Shao Xing wine.

11. Bring to a simmer and cover.

12. Let the ribs braise in the oven for 2 hours or longer until the meat is fork tender. If the liquid almost totally evaporates, add some more water as needed, though it should reduce somewhat.

13. Serve with rice and top with some of the braising liquid.