Korean Style Short Ribs

You can find these beef short ribs at your local grocery store for around $3 per lb. They’re cut about 1/4” thick from the chuck flanken area of the beef rib which makes them perfect for quick grilling.  You’ll want to give the short ribs a good rinse under cool water when you take them out of the package.  I found that there are tiny bits of bone shard left on the meat from the butcher process.  Rinse this away and you won’t have to worry about biting down on any hard bits of bone after it’s cooked.  Be sure to let the short ribs drain in a colander for a little while, then arrange on a cutting board or platter.

To season the short ribs I used my All Purpose seasoning (salt, black pepper, garlic can be substituted) on both sides.  Next measure out ¼ cup of Dark Brown Sugar and spread this evenly on all sides.

The star of this dish is the marinade. It packs tons of flavor into a cheap, lesser cut of beef and makes it something special.

Here’s the recipe for the marinade:

  • ¾ cup Soy Sauce
  • ¾ cup Water
  • 3 TBS White Vinegar
  • 2 TBS Sesame Seed Oil
  • 3-4 cloves of Fresh Garlic minced
  • 2 TBS Fresh Ginger minced
  • 4-5 fresh Green Onions chopped
  • 1 Tablespoon of Course Ground Black Pepper

Whisk all of the above ingredients together in a small bowl.

Place the short ribs in a large zip top plastic bag and pour the marinade over the top.  The short ribs need to marinate for at least 4-6 hours in the refrigerator, but overnight is best.

These ribs need to cook on a grill over Med-High heat.  It can be done on a propane grill but they’ll have better taste over charcoal or wood.  I used my 22” Weber kettle with a set of grill grates set up for direct grilling.  It takes about 20 minutes to get a chimney of coals hot and grates ready to cook.

The cooking part of this recipe is fast.  The short ribs only need to cook 4 minutes on each side, so I recommend having a timer handy and staying close by.   I had to split the ribs into 2 cooks because I didn’t want to crowd the grates.  You want to leave enough room between each piece, so the ribs will cook even.

These Korean Short Ribs go great served over steamed rice.  I garnished them with a little extra chopped green onion and sesame seeds, also served a little Kim Chi on the side.

About Malcolm (the Author)

For over a decade now Malcom Reed has been competing in barbecue competitions... and it didn't take long for this hobby to develop into a full-blown addiction. After being inspired by the comradery and brotherhood of the sport, Malcom developed HowToBBQRight.com, a website devoted to sharing BBQ techniques and promoting the Competition BBQ Lifestyle. Through his cooking team, The Killer Hogs, and his barbecue business, Malcom is a constant student of 'Que... and his goal is to and his goal is to share his knowledge and passion with everyone.