We have a deep, abiding love for beef short ribs. The familiar English-cut short ribs are a comforting, warming food in the winter, but the Korean-style (or flanken cut or BBQ-style) of short ribs are the perfect dish for a summer grill out. Instead of cutting the short ribs into square chunks containing one bone, for Korean-style ribs, we cut thin strips across three bones. These strips of flavorful meat are fabulously delicious after being marinated and grilled over a hot fire. We are kicking ourselves that we didn’t learn this way of cutting short ribs earlier!
For this recipe, we use both the Korean style of cutting short ribs with a version of the traditional Korean galbi (or kabli)-style marinade. Galbi literally means “rib” in Korean, but it has come to be associated with the marinade used on these ribs. The marinade is a beautiful representation of the balance of flavors you’ll often see in Korean cuisine – the perfect marriage of sweet, savory, and spicy all together in one dish. We love this dish and we hope you enjoy it too!
Did you make any changes to the recipe? Have you tried Korean-style short ribs before? How does this recipe compare? Let us know your thoughts in the comment section below!
- 3 lb Leahy’s Angus Beef Short Ribs (cut Korean (BBQ) style)
- 1/2 cup Soy Sauce
- 1/2 cup Water
- 1/4 cup Brown Sugar
- 1/4 cup Rice Vinegar
- 2 Tbsp Sesame Oil
- 1 Asian Pear (small)
- 1 Red Onion (grated)
- 2 clove Garlic (small)
- Green Onion (finely chopped)
Add all ingredients except beef and green onion to a mixing bowl. Mix together until combined. Place short ribs in a sealable plastic bag and pour marinade into the bag. Seal the bag and work the marinade into the meat, making sure all surfaces are covered. Let sit in the refrigerator for at least one hour, or up to 24 hours.
When the meat is done marinating, remove the beef from the marinade, and place on an elevated wire rack to dry.
Heat your grill to medium-high heat. Once the grill is hot, place the meat directly over the heat, and cook for about 3-4 minutes per side, flipping only once. Remove from grill, wrap in foil and let rest for 10 minutes.
Serve warm over rice and garnish with freshly sliced green onion. Eat by cutting strips of meat away from the bone. Enjoy!