Korean BBQ Short Ribs Recipe

Flanken cut beef short ribs: These are thinly sliced beef ribs that are perfect for grilling and absorbing marinades.

Soy sauce: A salty and savory base for the marinade, essential in Korean cooking.

Brown sugar: Adds sweetness and helps to caramelize the ribs during grilling.

Rice wine: Provides a subtle sweetness and depth of flavor to the marinade.

Sesame oil: Adds a rich, nutty flavor and aroma to the dish.

Garlic: Minced garlic adds a pungent and aromatic flavor to the marinade.

Ginger: Grated ginger adds a fresh, spicy kick to the marinade.

Toasted sesame seeds: Adds a crunchy texture and nutty flavor to the finished dish.

Green onions: Chopped green onions provide a fresh and vibrant garnish.

When marinating the beef short ribs, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, resulting in more flavorful and tender short ribs. Additionally, turning the ribs occasionally while they marinate ensures even distribution of the marinade.

• flanken cut beef short ribs - Substitute with boneless beef short ribs: Boneless beef short ribs can provide a similar texture and flavor profile, though they may require a slightly longer cooking time.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor to soy sauce.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it may make the marinade a bit stickier.

• rice wine - Substitute with dry sherry: Dry sherry provides a similar depth of flavor and acidity, making it a good alternative to rice wine.

• sesame oil - Substitute with olive oil: Olive oil can be used in a pinch, though it lacks the nutty flavor of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can be used as a convenient alternative, though it lacks the fresh, pungent flavor of minced garlic.

• grated ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it has a more concentrated flavor and lacks the freshness of grated ginger.

• toasted sesame seeds - Substitute with sunflower seeds: Sunflower seeds provide a similar crunch, though they have a different flavor profile.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the beef short ribs to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled short ribs into an airtight container or a resealable plastic bag. Ensure that the container is sealed tightly to maintain freshness.
• If you plan to consume the short ribs within a few days, store them in the refrigerator. They will stay fresh for up to 3-4 days.
• For longer storage, place the short ribs in the freezer. They can be frozen for up to 2-3 months without losing their flavor and texture.
• To prevent freezer burn, wrap the short ribs in aluminum foil or plastic wrap before placing them in a freezer-safe bag or container.
• Label the container with the date of storage to keep track of their freshness.
• When ready to reheat, thaw the short ribs in the refrigerator overnight. This slow thawing process helps maintain the quality of the meat.
• Reheat the short ribs on a grill or in an oven preheated to 350°F (175°C) until they are warmed through. This usually takes about 10-15 minutes.
• For a quicker option, you can also reheat the short ribs in a microwave. Place them on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot.
• Garnish with fresh green onions before serving to enhance the flavor and presentation.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the short ribs in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for about 15-20 minutes, or until the short ribs are warmed through.
  4. Optionally, uncover for the last 5 minutes to regain some of that delightful char.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of sesame oil.
  2. Place the short ribs in the skillet and cover with a lid.
  3. Cook for about 5-7 minutes, flipping occasionally, until the short ribs are heated through.

• Microwave Method:

  1. Place the short ribs on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the short ribs on the grill and heat for about 2-3 minutes on each side.
  3. This method will help you regain that smoky, charred flavor.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the short ribs in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Finish by searing on a hot skillet for 1-2 minutes per side to regain the char.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the short ribs in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine and mix the marinade ingredients thoroughly.

• Measuring cups: Used to measure out the soy sauce, brown sugar, and rice wine accurately.

• Measuring spoons: Used to measure the sesame oil, minced garlic, grated ginger, and sesame seeds.

• Whisk: Helps to blend the marinade ingredients together smoothly.

• Garlic press: Useful for mincing the garlic cloves efficiently.

• Grater: Used to grate the ginger finely.

• Tongs: Essential for turning the short ribs on the grill.

• Grill: Used to cook the short ribs to perfection, giving them a nice char.

• Refrigerator: Needed to marinate the short ribs for at least 4 hours or overnight.

• Cutting board: Provides a surface to chop the green onions.

• Chef's knife: Used to chop the green onions finely.

• Serving platter: For presenting the grilled short ribs garnished with green onions.

Prepare the marinade in advance: Mix the soy sauce, brown sugar, rice wine, sesame oil, garlic, ginger, and sesame seeds the night before to save time on the day of cooking.

Use a resealable bag: Marinate the beef short ribs in a resealable plastic bag for easy cleanup and even coating.

Preheat the grill early: Start preheating your grill while the ribs are marinating to ensure it’s ready when you are.

Chop green onions ahead: Chop the green onions in advance and store them in the fridge to save time when garnishing.