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Complete with a sweet and spicy chili garlic sauce marinade, my Korean Beef Short Ribs recipe is irresistible! It takes 15 minutes or less to prep. A perfect, easy dinner recipe!
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Korean Ribs (Galbi)
It's no secret around here: my family loves beef short 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 crave-worthy. The best part about this recipe is that you can make it however you like. We make ours in a Dutch 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!
Isabel, thank you so much for this recipe I am a regular cooking at home type of mom and wife and I’ve alway deviated for the recipe because I thought something’s was alway missing, not with this one, it was mouthwatering, type of delicious. I am throwing out all my other short ribs recipes!! LOVE IT!!! No pics because my family devoured it.
Kim
Beef Short Rib Recipe Ingredients
- cloves garlic
- scallions
- ginger
- olive oil divided
- boneless beef short ribs
- flour or gluten-free flour blend
- beef broth divided
- salt and pepper
Galbi Marinade
- Chili garlic sauce
- Sesame oil
- Low-sodium soy sauce
- Brown sugar
- Rice vinegar
I like to 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.
Korean Short Ribs Recipe
- Preheat the oven to 350°F.
- Mince garlic and scallions and peel ginger. Set it aside.
- In a bowl, combine chili garlic sauce, sesame oil, low-sodium soy sauce, brown sugar, and rice vinegar. Whisk until combined.
- Place the short ribs in a bowl. Sprinkle with flour and toss until coated.
- Heat a cast-iron Dutch oven or large heavy-bottomed pan to medium-high on the stovetop. Add olive 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 the rest of the olive oil. Add the minced garlic and onions to the pan, then grate ginger.
- Saute for 2-3 minutes. Stir often. Return the short ribs to the pan and pour the sauce over top along with the beef broth. Stir together and completely submerge the ribs in the liquid.
- Cover and bake for 1 hour. Remove and add beef broth, then cook for another hour. Finally, remove and add the rest of the beef broth. Cook for another 30 minutes.
This was an amazing sauce. Wife’s favorite!!
Dennis
Galbi Recipe 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!
Beef Short Ribs Recipe FAQs
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.
Also known as Kalbi or Galbi Jjim, this dish is made in the Korean BBQ style using beef short ribs. Typically, they're grilled, broiled, or braised. I love this short rib recipe. The flavor profile is out of this world!
Absolutely delicious, not too hot - just right. Tender tender and so tasty!! Thanks for the recipe which was so easy to follow.
Cindy on Pinterest
Korean Beef Short Ribs Variations
- 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.
Beef Short Ribs Recipes
- Short Ribs on the Grill
- Smoked Short Ribs
- Slow Cooker Beef Short Ribs
- Instant Pot Short Ribs
- Short Rib Marinade
Try my Korean Meatballs next!
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📋 Recipe
Korean Short Ribs
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
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
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. olive 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.
Video
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
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Simon says
I couldn't stop eating this until it was all gone.
Em Beitel says
That is so awesome, Simon. Thank you for sharing with us!
Donye says
Is there a recipe video on how to make these ribs? I really want to make this dish for Christmas dinner. Thanks so much.
Em Beitel says
Hi Donye! We do have a video on how to make these ribs! At the top of the post, generally beneath the first paragraph, our video player will show up and after a short ad will automatically play the recipe video. Please enjoy, and thank you so much!
len berk says
Recipe calls for boneless shortribs. can it be made with the bone on?
Em Beitel says
Hi Len! Definitely, you can use bone-in if you'd like. The cooking time may vary. Just check the tenderness of the ribs before removing them from the oven (they should be nice and tender to a fork).
LonLorenzen says
Numm😋
Meg says
Hi there
Should the meat always be fully submerged? Can you use the sauce on top when they are done.
Em Beitel says
The meat should be submerged, but it doesn't have to fully cover the top of the beef. Yes, you can use the sauce as a gravy when they're done!
Linda says
Where or what do you do with the marinade
Em Beitel says
Hi Linda! You add the sauce mixed together in step 1 when you add the beef broth in step 3. Thank you for your question and enjoy!
Jennifer says
I made these this week and they are the best short ribs I have ever tasted. A real winner. So spicy and savory- so so delicious.
Em Beitel says
That is so awesome, Jennifer! Thank you so much for sharing! We're so glad you enjoyed them.
Tammy says
After adding the first 1/2 cup, am I covering them back up or cooking them without the cover? It doesn't specify.
Em Beitel says
Hi Tammy! Yes, I would cover them again. Thank you!
Jane K. says
Excellent recipe. I had all the ingredients on hand, except for the rice vinegar. I substituted Cider vinegar and it worked well. I fried Raman noodles and served the short ribs on top.
Em Beitel says
Thank you, Jane! We're so glad you enjoyed it! Short ribs over noodles sounds delicious.
Peter says
How long do you marinade the short ribs?
Em Beitel says
Hi Peter! You don't need to wait between coating them with the sauce and cooking them (as the cook time makes them perfectly tender), but if you want to marinate them for longer, you can do so for 4 hours up to overnight.
Renee CHLOPEK says
Can I make these in a slow cooker?
Isabel Laessig says
Hi Renee! You sure can! I would recommend following our slow cooker short ribs (link) instructions for timing, and simply using the ingredients for this recipe. Follow the same step of searing the ribs before you add them to the slow cooker. Let me know if you have any further questions!