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Kalbi-Korean Beef Short Ribs

Kalbi-Korean Beef Short Ribs
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Ribs are a BBQ staple in every culture. While American styles of grilling tend to favor pork ribs cooked low and slow, other styles from around the world feature different meats, different cuts, and different cooking methods.

Unlike traditional pork ribs, Korean-style Kalbi beef short ribs are cut thin, marinated, and grilled very quickly over high heat. They’re just as tender and fall-off-the-bone delicious as pork ribs, and they’re even easier to make.

Short ribs aren’t called “short ribs” because they’re short. They’re called “short ribs” because they are cut from the “short plate” portion of the cow, and they can actually be quite large. There are two main ways to cut beef short ribs:

  • English style: Ribs are cut parallel to the bone. They can be served individually or in racks.
  • Flanken style: Ribs are cut across the bone. Each piece contains three or four bone segments, but don’t worry – the meat will fall right off the bone.

The flanken style is often preferred for Kalbi short ribs because it’s better suited for quick grilling over high heat.

Grill your own Korean-style Kalbi beef short ribs with our easy recipe!

Kalbi-Korean Beef Short Ribs

Prep Time 3 hrs
Cook Time 5 mins
Ready In 3 hrs
Yields 4 servings

Ingredients

    • 2 pounds cross-cut short ribs, each sliced lengthwise about 1/3′ thick
    • Korean BBQ Marinade
    • Scallions, thinly sliced
    • 1 cups peach preserves or jam

Technique

  1. Place short ribs in a Ziploc plastic bag, and add Korean BBQ marinade to coat all over. Seal bag and turn to ensure all sides are coated.
  2. Put the Ziploc bag in the fridge to marinate for at least 3 hours.
  3. Let the short ribs come back to room temperature before grilling. Remove the short ribs from the marinade and pat them dry with paper towels.
  4. Pre-heat gas grill to medium-high (about 350°F).
  5. Grill 2-3 minutes per side, or until just cooked through.
  6. Transfer to a platter and let rest 5-10 minutes.
  7. Serve with rice and tangy red cabbage slaw.

Tangy Red Cabbage Slaw

You can prep this slaw (without cilantro) up to a day in advance.

Ingredients

Technique

  1. In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.
  2. Add the cabbage and carrots and toss to combine.
  3. Let sit, tossing occasionally, for at least 45 minutes to allow the flavors to blend.
  4. Fold in the cilantro before serving.

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