Complete with a sweet and spicy chili garlic sauce marinade, our Korean Beef Short Ribs recipe is irresistible! It takes 15 minutes or less to prep. A perfect, easy dinner recipe!
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Best Short Ribs Recipe Ever
It’s no secret around here: we love beef ribs! They’re flavorful, fall-off-the-bone tender, go well with everything and make the best leftovers. You just can’t go wrong with a good ribs recipe!
Our favorite is by far these Korean Braised Short Ribs. The flavor in this dish is incredible – seriously, you need to try it! Sweet and a little spicy, they’re just plain addictive.
The best part about this easy recipe is you can make it however you like. We make ours in a Dutch Oven in the oven, but you can also use your Slow Cooker with the same short ribs marinade.
To make these short ribs in the slow cooker, check out our Slow Cooker Beef Ribs recipe and substitute the marinade for our Korean recipe. Either way you make it, it’s guaranteed to be amazing!
What are Korean short ribs?
Also known as Kalbi or Galbi Jjim, this dish is made in the Korean BBQ style using beef flanken short ribs. Typically, they’re grilled, broiled, or braised, and are cut thin and across the bone.
What’s the difference between short ribs and regular ribs?
Short ribs are made up of a short portion of the rib bone, rather than the entire length of the rib.
They come in two different cuts: Flanken cut and English cut. Flanken cut refers to ribs cut across the bone to create strips of meat with multiple bones, while English cut are cut into individual ribs.
You can use either cut you like, though Flanken cut is the most common to use with Korean-style ribs.
How to Cook Beef Short Ribs in the Oven
The key to cooking galbi jjim in the oven is to cook it for 2 hours and 30 minutes, removing it twice to add more beef broth.
After the first hour, you remove it from the oven to add beef broth. Then, after another hour, you remove it again to add more beef broth and cook for a final 30 minutes.
This will give you the most tender meat with so much flavor. It is the best way to cook beef short ribs!
🥣 Korean Short Ribs Marinade
We use a chili garlic marinade for beef short ribs in this recipe that is sweet, spicy, and so delicious! It gives the ribs a perfect sticky crust with so much flavor.
- Chili garlic sauce (such as Huy Fong brand)
- Sesame oil
- Low-sodium soy sauce
- Brown sugar
- Rice vinegar
🧾 Substitutions
- Instead of chili garlic sauce, you can use gochujang (Korean chili paste) or even Thai sweet chili sauce. You can also use a combination of chili garlic sauce and sweet chili sauce.
- Instead of low-sodium soy sauce, you can use tamari shoyu, which is gluten-free.
⭐ Best Beef Recipes Tips
- Make sure the ribs are completely under the liquid before placing them in the oven. This will give you the most tender kalbi short ribs.
- When they’re ready to eat, Korean BBQ short ribs will be fall-apart tender and easy to shred with a fork or knife. Cook time depends on the thickness of your ribs. If they seem like they aren’t ready yet, leave them in a bit longer.
Make it gluten-free: To make this dish gluten-free, use Tamari shoyu or a soy sauce alternative and a gluten-free flour blend!
👪 How many servings does this dish make?
Our recipe for Korean spare ribs makes enough to serve 4 people, so it’s perfect for a family dinner!
📖 Asian Beef Recipes
Try more of our favorite Asian beef recipes, including Korean beef bulgogi!
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📋 Recipe
Korean Beef Short Ribs (Galbi Jjim)
Equipment
- Knife and peeler
- Bowls for mixing
- Oven
- Microplane or grater
Ingredients
Korean Short Ribs Marinade
- 2 Tbsps. chili garlic sauce
- 1½ tsp. sesame oil
- ¼ cup low-sodium soy sauce or Tamari shoyu
- ¼ cup brown sugar
- 4 tsp. rice vinegar
Short Ribs Recipe
- 6 cloves garlic
- 8 scallions or ½ an onion
- 1 inch fresh ginger
- 3 Tbsp. olive oil divided
- 1½ – 2 lbs. boneless beef short ribs
- ¼ cup flour or gluten-free flour blend
- 2 cups beef broth divided
- ¼ tsp. salt and pepper
Instructions
- Preheat oven to 350°F. Mince 6 cloves garlic and 8 scallions and peel 1-inch ginger. Set it aside. In a bowl, combine 2 Tbsp. chili garlic sauce, 1½ tsp. sesame oil, ¼ cup low-sodium soy sauce, ¼ cup brown sugar, and 4 tsp. rice vinegar. Whisk until combined.
- Place the short ribs in a bowl. Sprinkle with ¼ cup flour and toss until coated. Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. oil. Once hot, add half of the short ribs along with a pinch of salt and pepper. Saute for 3-4 minutes per side until seared, then remove and set aside. Repeat to sear all ribs.
- Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan, then grate 1-inch ginger. Saute for 2-3 minutes. Stir often.Return the short ribs to the pan and pour the sauce over top along with 1 cup beef broth. Stir together and completely submerge the ribs in the liquid.
- Cover and bake for 1 hour. Remove and add ½ cup beef broth, then cook for another hour. Finally, remove and add another ½ cup beef broth. Cook for another 30 minutes.
Notes
- Make sure the ribs are completely under the liquid before placing them in the oven. This will give you the most tender kalbi short ribs.
- When they’re ready to eat, Korean BBQ short ribs will be fall-apart tender and easy to shred with a fork or knife. Cook time depends on the thickness of your ribs. If they seem like they aren’t ready yet, leave them in a bit longer.
Nutrition
Photography by Christine Rooney.
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