I know what you’re thinking. It’s winter, and it’s cold and gray, and I just want some comfort food. Some hearty, umami-packed, meaty comfort food. And you’re right. But I haven’t gone off the deep end, either…there are still pears involved here. 

Science!
Pear enzymes are activated by the proteases in soy sauce (or the amino acids in coconut aminos). This savvy combination of ingredients works as a natural (and tasty) meat tenderizer in Korean short rib recipes, making this particular cut fall apart in your mouth. In the best kind of way.

I’ve gathered up three tasty-looking Korean short rib recipes, all featuring a different cooking method: grilled, braised, and slow cooked. Pick a pear (Bosc, Asian, whatever variety you can get your hands on). Grate it up. It’s time to get your meat on!

Nom Nom Paleo’s Slow Cooker Korean Grass Fed Short Ribs

Blue Kitchen’s Korean Oven-Braised Short Ribs

Tartine and Apron Strings’s Galbi (Korean BBQ Beef Short Ribs)