For the marinade and short ribs: Blend all of the marinade ingredients in a nonreactive container with an immersion blender. Put the short ribs in pouches or resealable plastic bags and divide the marinade evenly between the bags. Vacuum seal or remove as much air as possible and refrigerate for 4 to 6 hours.
Remove the steaks from the marinade, blot dry with paper towels, and cover loosely with butcher’s paper or plastic wrap.
Preheat a grill or grill pan over medium-high heat.
For the dipping sauce: Blend all of the dipping sauce ingredients in a nonreactive container with an immersion blender.
For the rice: Combine the water, coconut milk, and butter in a large saucepan over medium-high heat. Bring the liquid to a boil, stir in the rice, cover with a tight-fitting lid, reduce the heat to low and simmer until the water is absorbed, about 20 minutes. Remove from the heat and leave covered for 15 minutes.
To complete: Grill the short ribs to desired doneness and let rest for 10 minutes.
Meanwhile, combine the vinegar, sugar, oil, and red pepper flakes for the slaw, add the pears, and toss to coat.
Pour the rice into a large bowl, fluffing it with a fork, and adding the remaining rice ingredients.
To serve: Slice the short ribs into 1/2-inch medallions and fan the pieces around a spoonful of the dipping sauce on each plate. Add the rice and slaw.
