In a food processor, puree half pear, half kiwi, and half small onion. Place the ribs in a deep container, meat-side down. Combine all ingredients (including honey) listed under “beef marinade”. Make sure the marinade covers all of the ribs evenly. Marinate overnight if not 24 hours.
Day of cooking:
When ready to cook, heat a large skillet over high heat and cook both sides of short ribs until outside is browned/charred. Make sure to let the marinade drip off the meat before placing it in the pan. If there is too much marinade in the pan, the meat will be boiled instead of pan-fried and the meat will be less tasty.
Finish cooking the short ribs in the oven (450 -475 F) until your desired doneness. Reduce the marinade sauce. Bring to a boil over high heat in a sauce pan. Reduce the sauce until it is sticky and slightly thick.
Slice the beef and brush on some of the reduced marinade. Garnish with sliced green onions, toasted sesame seeds and a drizzle of toasted sesame oil.