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Rinse the beef short ribs with cold water to clear any bone fragments. Pat dry with paper towels and set into a large bowl or sealable baggie.
To a food processor, add the remaining ingredients (soy sauce, brown sugar, mirin, sesame oil, Asian pear, garlic, ginger, salt and pepper). Process until smooth.
Pour the galbi marinade over the short ribs and gently rub it into the meat. Cover (or seal) and marinate the ribs in the refrigerator at least 30 minutes, or up to 12 hours for more flavor penetration.
Heat your grill to high heat and lightly oil the grates.
Grill the ribs for 2-3 minutes per side, or until done to your liking. Cooking time can vary depending on the thickness of the ribs.