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grilled korean short ribs with beer
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Korean Short Ribs w/ Ginger Soy Marinade

These Korean style short ribs use the cut of beef rib which is about 1/2-3/4-inch thick. Some butchers will sometimes be called a flake cut beef rib.
There is instructions for cooking on the grill or in the oven, depending on which you prefer. Our favorite way is on the grill, but that isn’t always a feasible option and they still come out great in the oven. We’ll broil them to replicate the intense heat of the grill. Make sure to set your oven rack to be about 6-inches below the broiler element at the top of the oven.
Prep Time15 minutes
Marinating Time30 minutes
Total Time45 minutes
Servings: 6 Servings
Calories: 641kcal

Ingredients

  • 4 lbs. (1815 g) Korean-style beef short ribs (beef rib flanken cut about 1/2”-3/4" thick)
  • 1/4 cup (60 ml) oil , high smoke point oil is best like avocado, grapeseed, peanut, canola oil, etc.
  • 3 cloves (3 cloves) garlic , minced
  • 3 Tablespoons (44.36 ml) brown sugar
  • 2 Tablespoons (30 ml) soy sauce
  • 1 teaspoon (4.93 ml) sesame seed oil
  • 1 Tablespoon (15 ml) fresh grated ginger

Equipment

Instructions 

  • Gently rinse and pat dry the Korean style short ribs.
    Uncooked short ribs on a plate
  • In a large plastic bag or in a container big enough to marinate the short ribs, combine all marinade ingredients (oil, garlic, brown sugar, soy sauce, sesame seed oil, and ginger).
    Mixing marinade in a bowl
  • Place the ribs in the marinade and carefully toss to coat.  Allow to marinate for about 30 minutes. (You can leave these out at room temp. for the 1/2 hour marinade time, but if marinating longer, then you might want to refrigerate them as they marinade).
    Pouring marinade over ribs

Grilling

  • Heat grill (on medium-high to high heat) or light charcoal and set up for grilling over direct heat. Make sure to scrape your grill grates clean (this will help minimize sticking).
    Scraping the grill clean to prevent sticking
  • Remove short ribs from marinade and give them a little shake to help some of the extra oil from the marinade shake off. This will help minimize immediate flare up when you put them on the grill if your grill is super hot. Lay the ribs out on the grill.
    Raw short ribs on grill
  • Grill short ribs about 3-4 minutes per side (timing depends on your grill heat, short rib thickness, and personal preference). You may also find some parts of the grill cook hotter than others. Move the short ribs around as needed to get an even cook. For extra flavor, brush the ribs with some of the leftover marinade towards the end of the grilling.
    Cooked short ribs on grill
  • Serve as whole strips or cut between ribs for easier serving if desired.
    Finished short ribs being held on a plate

In The Oven

  • Heat oven on broil, 550ºF/288°C with the rack about 6 inches below the top. Line 2 sheet pans with aluminum foil.
    Oven knobs
  • Place a wire rack on sheet pans then lay ribs in a single layer on the wire rack.
    Raw short ribs on wire rack
  • Broil for about 4-5 minutes each side or until cooked through and nicely slightly charred. (If your oven only can broil up to 500°F/260°C - just cook for a few more minutes or as needed to get them to your liking.)
    Cooked kalbi on a plate
Course: Main Course
Cuisine: American, Asian, Korean

Nutrition

Calories: 641kcal | Carbohydrates: 7g | Protein: 58g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 178mg | Sodium: 534mg | Potassium: 1111mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 7mg