Name: Grilled Korean-Style Short Ribs
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 28 min
Cuisine: Korean
Ingredients: 3 pounds thin (¼-inch thick) bone-in, flanken-cut beef short ribs (see notes); 3 green onions, thinly sliced for garnish (optional); 1 small onion, peeled and chopped; 8 garlic cloves, lightly smashed and peeled; 1 (2-inch) piece fresh ginger, peeled and roughly chopped; 3 green onions, white and light green parts only, roughly chopped; 1 small Asian pear, peeled, cored, and roughly chopped (or use a Bosc pear or tart-sweet apple); ⅓ cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon toasted sesame oil; 1 teaspoon freshly cracked black pepper

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These Grilled Korean-Style Short Ribs (Galbi) are sweet, savory, and incredibly tender, thanks to a flavorful marinade made with garlic, soy sauce, and fresh ginger. The ribs are grilled quickly to achieve a perfect char while remaining juicy and succulent. They’re the ideal finger-licking dish for your next cookout or special meal, offering an authentic taste of Korean BBQ in the comfort of your home.

Grilled Korean-Style Short Ribs

Why You’ll Love This Recipe

Galbi, or Korean-style short ribs, are a fun and flavorful way to change up your grilling routine. The combination of savory soy sauce, sweet pear, and a hint of ginger creates a marinade that not only tenderizes the beef but also infuses it with irresistible flavors. The grilling process creates a slightly charred crust, while the inside remains juicy and rich. These ribs are perfect for outdoor gatherings, and they’re simple enough to prepare, with minimal active cooking time.

Ingredients

For the ribs

3 pounds thin (¼-inch thick) bone-in, flanken-cut beef short ribs (see notes)
3 green onions, thinly sliced for garnish (optional)

For the marinade

1 small onion, peeled and chopped
8 garlic cloves, lightly smashed and peeled
1 (2-inch) piece fresh ginger, peeled and roughly chopped
3 green onions, white and light green parts only, roughly chopped
1 small Asian pear, peeled, cored, and roughly chopped (or use a Bosc pear or tart-sweet apple)
⅓ cup soy sauce
2 tablespoons brown sugar
1 tablespoon toasted sesame oil
1 teaspoon freshly cracked black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Ribs: Place the short ribs in a large bowl and cover them with cold water. Let them soak for a minute, then drain well and lightly pat dry with paper towels.
Make the Marinade: Add the onion, garlic, ginger, green onions, pear, soy sauce, brown sugar, mirin, sesame oil, and black pepper to a food processor or blender. Blend until smooth and well-combined.
Marinate the Ribs: Pour the marinade into a 9×13-inch baking dish. Add the short ribs, flipping each one a few times to ensure they are coated and submerged in the marinade. Cover and refrigerate for at least 1 hour, ideally 2 to 4 hours, or up to 24 hours.
Prepare for Grilling: Remove the ribs from the fridge 15 to 30 minutes before grilling. Transfer the ribs to a clean baking sheet or large platter, allowing any excess marinade to drip off.
Preheat the Grill: Preheat a clean grill to high heat and oil the grates.
Grill the Ribs: Place the ribs on the grill and cook covered for 2 to 3 minutes, or until the bottom is lightly charred. Using tongs, flip the ribs and cook for another 2 minutes, or until lightly charred on the other side.
Serve: Garnish with thinly sliced green onions, if desired. Serve the ribs whole or use kitchen shears to cut them into smaller sections for easier eating.

Servings and timing

This recipe serves 4.

Prep time: 20 minutes
Cook time: 8 minutes
Resting time: 2 hours
Total time: 2 hours 28 minutes

Variations

Substitute the Meat: If you can’t find flanken-cut short ribs, you can use skirt steak or ribeye steak for a similar texture and flavor.
Add More Heat: If you like it spicy, add more serrano peppers or a touch of chili paste to the marinade for an extra kick.
Make it Sweet: For a sweeter version, increase the amount of brown sugar or add a tablespoon of honey to the marinade.

Storage/reheating

Leftover grilled ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the grill just until warmed through. They are also delicious cold, right out of the fridge, or sliced for a quick salad topping.

To freeze: The uncooked, marinated beef can be placed in freezer-safe bags and stored for up to 6 months. Thaw overnight in the fridge before grilling.

FAQs

What is flanken-cut beef short ribs?

Flanken-cut beef short ribs are cut across the bones, so each piece contains several small bone fragments. This cut is great for grilling and allows for faster cooking.

Can I use a different type of pear?

If you can’t find an Asian pear, you can use a Bosc pear or a tart-sweet apple, which will also work well to tenderize the meat and add sweetness.

How can I make this dish spicier?

For a spicier kick, leave the seeds in the serrano or jalapeño pepper, or add extra chili flakes or sriracha to the marinade.

Can I cook these ribs indoors?

Yes, you can cook these ribs in a grill pan on the stovetop. Just be sure to preheat the pan and cook them in batches if necessary to avoid overcrowding.

Can I marinate the ribs for longer than 24 hours?

While 24 hours is ideal, you can marinate the ribs for up to 48 hours. The flavor will deepen, but be cautious not to marinate too long, as the meat may become overly tender.

Can I use a different oil instead of sesame oil?

If you don’t have toasted sesame oil, you can substitute it with vegetable oil or olive oil, but you will lose the nutty flavor that sesame oil provides.

What can I serve with Galbi?

Galbi is great served with steamed white rice, kimchi, and a fresh cucumber salad. You can also serve it with grilled vegetables or lettuce wraps for a fun, interactive meal.

Is there a way to reduce the sweetness of the marinade?

If you prefer a less sweet marinade, reduce the amount of brown sugar or omit it altogether. You can balance the sweetness with extra soy sauce or a splash of rice vinegar.

Can I grill the ribs on a stovetop grill pan?

Yes, you can use a stovetop grill pan if you don’t have an outdoor grill. Just ensure it’s preheated and well-oiled before cooking.

Conclusion

These Grilled Korean-Style Short Ribs (Galbi) offer a delicious, savory-sweet flavor profile that will elevate your next cookout or weeknight meal. With a marinated mix of soy, sesame oil, and pear, these ribs are tender, juicy, and packed with rich, aromatic flavors. Whether you’re grilling them for a crowd or enjoying them at home, they’re sure to become a favorite go-to dish!