Korean BBQ Short Ribs Recipe

Beef short ribs: The main protein, known for its rich flavor and tenderness when grilled.

Soy sauce: Adds a salty, umami depth to the marinade.

Brown sugar: Brings sweetness that balances the salty soy sauce.

Sesame oil: Gives a nutty aroma and flavor that’s essential in Korean cooking.

Garlic: Freshly minced garlic adds a sharp, savory punch.

Ginger: Adds warmth and a slight spiciness to the marinade.

Rice vinegar: Provides a mild acidity that brightens the flavors.

Honey: Adds natural sweetness and helps with caramelization on the grill.

Black pepper: Gives a little heat and depth to the marinade.

Green onions: Used as a fresh garnish to add color and mild onion flavor.

Sesame seeds: Toasted seeds add a nice crunch and nutty taste as a finishing touch.

Marinating the beef short ribs is a key step that really makes this Korean BBQ recipe shine. Here’s how to get it just right:

1. First, mix all the marinade ingredients—soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, rice vinegar, honey, and black pepper—in a bowl until the sugar dissolves and everything looks combined.
2. Next, add the short ribs to the bowl and use your hands or tongs to make sure each piece is completely covered with the marinade. Don’t just dump them in and leave it at that—really rub the sauce all over the meat.
3. Cover the bowl with plastic wrap or put the ribs in a sealed container, then pop it in the fridge. Letting the meat soak up those flavors for at least an hour is good, but overnight is even better because the beef gets super tender and tasty.

Marinating like this helps the meat soak up all the sweet, salty, and tangy flavors, which makes the grilled ribs juicy and full of flavor. It also helps break down the meat a bit, so it’s not tough when you cook it.

When I first tried marinating short ribs, I didn’t leave them in the fridge long enough and the flavor didn’t really stick. Now I always plan ahead and let them sit overnight if I can. Also, if you’re short on time, even 30 minutes is better than nothing! Just remember to turn the ribs once or twice while they marinate so every side gets some love.

• beef short ribs - Substitute with pork ribs: Pork ribs have a similar texture and can absorb marinades well, making them a good alternative for this dish.

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

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a similar sweetness with a slight caramel flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used in a pinch, though it lacks the nutty flavor of sesame oil. Adding a small amount of toasted sesame seeds can help mimic the flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it lacks the same intensity and freshness.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it is more concentrated, so use less.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used as a substitute, though it has a slightly different flavor profile.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, though it has a distinct flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, making it a good alternative.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish.

• sesame seeds - Substitute with sunflower seeds: Sunflower seeds can provide a similar crunch, though they have a different flavor. Toasting them can help enhance their nuttiness.

• Allow the beef short ribs to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled short ribs to an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.
• Label the container or bag with the date to keep track of how long the short ribs have been stored.
• Store the short ribs in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer.
• When freezing, consider portioning the short ribs into meal-sized servings. This makes it easier to thaw only what you need.
• To freeze, lay the short ribs flat in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable plastic bag or airtight container.
• For best quality, consume frozen short ribs within 2-3 months. They will remain safe to eat beyond this period but may lose some flavor and texture.
• To reheat, thaw the short ribs in the refrigerator overnight. Reheat gently in a skillet over medium heat or in the oven at 350°F until warmed through.
• For a quick thaw, place the sealed bag of short ribs in a bowl of cold water, changing the water every 30 minutes until thawed.
• Avoid microwaving the short ribs to thaw, as this can lead to uneven heating and a loss of texture.

• 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. For a slightly crispy exterior, remove the foil during the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of sesame oil or olive oil.
  2. Place the short ribs in the skillet and cover with a lid.
  3. Reheat for about 5-7 minutes, turning occasionally to ensure even heating.
  4. Add a bit of soy sauce or beef broth if the short ribs seem dry.

• 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 and turning halfway through.
  4. Continue heating in 30-second intervals until the short ribs are warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the short ribs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove from the bag and, if desired, sear in a hot skillet for 1-2 minutes per side for a crispy finish.

• 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.
  4. Check for desired warmth and crispiness before serving.

• Mixing bowl: Use this to combine the marinade ingredients thoroughly.

• Whisk: This will help you mix the marinade ingredients evenly.

• Garlic press: Mince the garlic efficiently with this tool.

• Grater: Use this to mince the ginger finely.

• Measuring cups: These will ensure you use the correct amounts of soy sauce, brown sugar, sesame oil, and rice vinegar.

• Measuring spoons: These are essential for measuring out the honey, black pepper, and other small quantities of ingredients.

• Tongs: Use these to handle the short ribs on the grill safely.

• Grill: This is where you will cook the short ribs to perfection.

• Refrigerator: Marinate the short ribs in here to let the flavors meld.

• Cutting board: Chop the green onions on this surface.

• Chef's knife: Use this to chop the green onions and any other ingredients.

• Serving platter: Present the grilled short ribs on this for a beautiful presentation.

Prepare the marinade ahead: Mix the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, honey, and black pepper the night before to save time.

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

Preheat the grill: Start preheating the grill while you prepare the ribs to save time.

Chop garnishes in advance: Chop the green onions and measure out the sesame seeds ahead of time.