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Soy and Sesame Short Ribs

Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.
From: bonappetit.com SERVES 4

½ apple (skin on), cored, chopped
6 garlic cloves, peeled, crushed
½ cuporange marmalade
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon dry sake or dry white wine
2 teaspoons gochugaru (Korean red pepper powder)
1½ teaspoon freshly ground black pepper
½ cup soy sauce
2 pounds ¼”-thick cross-cut bone-in beef short ribs (flanken style)
Vegetable oil (for grilling)

Pulse apple, garlic, marmalade, brown sugar, sesame oil, sesame seeds, sake, gochugaru, and pepper in a food processor or blender until garlic and apple are finely chopped.

Transfer to a large dish and mix in soy sauce. Add ribs and turn to coat. Let sit, massaging meat and turning occasionally, at least 10 minutes.

Prepare grill for medium-high heat; oil grate with vegetable oil. Remove ribs from marinade and grill, turning once, until lightly charred and cooked through, about 2 minutes per side for medium-rare.

Do Ahead: Meat can be marinated 1 hour ahead. Chill.