These Korean short ribs are first marinated overnight in a flavorful mixture of sweet and savory ingredients from soy sauce, garlic, and onion to pears and brown sugar. Then, they’re tossed on the grill to cook to tender perfection.
Why this recipe works
Korean short ribs, also known as galbi or kalbi (Korean for rib) highlights the tender, juicy nature of barbecue beef short ribs and elevates them with a flavor-packed marinade boasting Asian flair. This particular kind of short rib uses thinly sliced meat cut across the bone. The marinade infuses so much flavor and moisture leaving you with perfectly tender beef that comes together quickly on the grill.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RIBS – Choose 3 pounds of beef short rib strips at the grocery store. You may also find them named flanken ribs or flanken style.
MARINADE – Bonus points if you can find Korean pear, but if not, regular pears will do the trick. You will also need soy sauce, sesame oil, rice vinegar, garlic, green onion, white onion, brown sugar, and water. Blitz it together in a blender until no chunks remain. This marinade is the key to flavor AND tenderness in your Korean barbecue short ribs.
How to Make Korean Short Ribs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place all marinade ingredients into a blender or food processor. Process until no chunks remain.
- Place short rib strips into a plastic gallon zip top bag. Add marinade to the bag. Seal the bag and allow to marinate for at least 5 hours or up to overnight.
- Preheat your grill over medium high (about 375 F) until grates are good and hot.
EXPERT TIP – You may find it helpful to oil your grill grates. To do this, grasp a piece of wadded up paper towel with a pair of tongs. Dip the towel in oil (olive or vegetable) and rub the oiled towel across your hot grill grates. - Remove ribs from the bag, one at a time, and place on the hot grill. Cook for 8-10 minutes then use tongs to flip over. Cook for an additional 8-10 minutes. You may want to flip them every 4-5 minutes.
Frequently Asked Questions & Expert Tips
Yes, in fact, it’s highly recommended that you prepare the marinade and short ribs the night before or the morning of to allow the flavors to fully penetrate. However, it’s important you don’t let them marinate for too long as it can begin to break down the fibers in the meat. Aim for 5 hours or overnight.
Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Serving Suggestions
Serve Korean short ribs with steamed rice, kimchi, bean sprouts, broccoli, Asian broccoli salad, or pickled onions. Pair them with lettuce leaves if desired. Optionally garnish with slivered green onions.
More Related Recipes
- Beef Bulgogi
- Korean Fried Chicken
- Soy Glazed Eggplant
- Smoked Beef Short Ribs
- Braised Beef Short Ribs
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Korean Short Ribs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 pounds beef short rib strips
Marinade
- ¾ cup soy sauce
- 3 Tablespoons sesame oil
- ¼ cup rice vinegar
- 3 Tablespoons minced garlic
- ¼ cup sliced green onion white ends only
- 1 cup coarsely chopped white onion
- 1 medium pear peeled, cored, coarsely chopped
- ½ cup brown sugar packed
- 3 Tablespoons water
Things You’ll Need
- Food processor or blender
Before You Begin
- Choose 3 pounds of beef short rib strips at the grocery store. You may also find them named flanken ribs or flanken style.
- Bonus points if you can find Korean pear, but if not, regular pears will do the trick.
- Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Instructions
- Place all marinade ingredients into a blender or food processor. Process until no chunks remain.
- Place short rib strips into a plastic gallon zip top bag. Add marinade to the bag. Seal the bag and allow to marinate for at least 5 hours or up to overnight.
- Preheat your grill over medium high (about 375 F) until grates are good and hot.TIP – You may find it helpful to oil your grill grates. To do this, grasp a piece of wadded up paper towel with a pair of tongs. Dip the towel in oil (olive or vegetable) and rub the oiled towel across your hot grill grates.
- Remove ribs from the bag, one at a time, and place on the hot grill. Cook for 8-10 minutes then use tongs to flip over. Cook for an additional 8-10 minutes. You may want to flip them every 4-5 minutes.
Nutrition
Chef Antoine Davis
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