11. Prepare the beef short ribs by soaking them in cold water for at least 30 minutes to remove excess blood. Drain the water, rinse the beef short ribs thoroughly, and pat them dry with paper towels. Score the surface of each rib with shallow cuts to help the marinade penetrate.
22. In a large bowl, combine the soy sauce, white granulated sugar, minced garlic, minced ginger, sesame oil, ground black pepper, grated Asian pear, grated onion, and mirim. Whisk all the ingredients together until the white granulated sugar is fully dissolved, creating the marinade.
33. Add the prepared beef short ribs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, allowing the beef short ribs to absorb the flavors.
