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

Description

These Grilled Korean-Style Short Ribs (Galbi) are the perfect balance of sweet, savory, and smoky flavors. Marinated in a mixture of soy sauce, pear, sesame oil, and garlic, the short ribs are grilled to perfection, creating a juicy, tender bite with a slightly charred crust. Perfect for your next BBQ or weeknight dinner, these ribs bring the irresistible taste of Korean BBQ straight to your home.

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

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Instructions

Directions:

Prepare the Ribs: Place the short ribs in a large bowl and cover with cold water. Let them soak for a minute, then drain and lightly pat dry with paper towels.
Make the Marinade: In a food processor or blender, combine the onion, garlic, ginger, green onions, pear, soy sauce, brown sugar, mirin, sesame oil, and black pepper. 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. 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 platter or baking sheet, 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. Flip the ribs using tongs and cook for another 2 minutes or until lightly charred on the other side.
Serve: Garnish with thinly sliced green onions and serve hot. You can either serve the ribs whole or use kitchen shears to cut them into smaller sections for easier eating.

Notes

lanken-Cut Short Ribs: This cut is ideal for grilling, as it’s sliced across the bones, allowing for faster cooking and delicious bites with bone fragments.
Mirin Substitution: If you don’t have mirin, you can increase the sugar in the marinade to balance the sweetness.
Pear Substitute: If you can’t find an Asian pear, a Bosc pear or a tart-sweet apple works as a great substitute for tenderizing the meat and adding sweetness.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: beef
Method: Grilling
Cuisine: Korean