Korean BBQ Short Ribs Recipe

Flanken cut beef short ribs: A specific cut of beef that is thinly sliced across the bones, perfect for grilling.

Soy sauce: A salty, umami-rich liquid made from fermented soybeans, essential for the marinade.

Brown sugar: Adds sweetness and helps to caramelize the ribs during grilling.

Sesame oil: A fragrant oil made from sesame seeds, adding a nutty flavor to the marinade.

Garlic: Provides a pungent, aromatic flavor that complements the beef.

Ginger: Adds a warm, spicy note to the marinade.

Toasted sesame seeds: Adds a crunchy texture and nutty flavor to the dish.

Green onions: Used as a garnish, adding a fresh, mild onion flavor.

When marinating the beef short ribs, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, resulting in a more flavorful and tender BBQ. Additionally, if you have the time, marinate the ribs in a ziplock bag and occasionally turn the bag to ensure even coating.

• flanken cut beef short ribs - Substitute with boneless beef short ribs: Boneless beef short ribs can provide a similar rich flavor and tenderness, though they may require a slightly longer cooking time.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor profile.

• brown sugar - Substitute with honey: Honey can add a similar sweetness and depth of flavor, though it will also add a slight floral note.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it lacks the nutty flavor. Adding a small amount of toasted sesame seeds can help mimic the sesame oil's flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different texture and intensity. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it will have a more concentrated flavor. Use about ¼ teaspoon of ground ginger for each tablespoon of fresh ginger.

• toasted sesame seeds - Substitute with sunflower seeds: Sunflower seeds can provide a similar crunchy texture, though they will have a different flavor profile.

• chopped green onions - Substitute with chives: Chives can offer a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the short ribs to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Place the cooled short ribs in an airtight container or wrap them tightly in aluminum foil. This will help maintain their flavor and moisture.
• Store the short ribs in the refrigerator if you plan to consume them within 3-4 days. This ensures they stay fresh and safe to eat.
• For longer storage, place the short ribs in a freezer-safe container or heavy-duty freezer bags. Be sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of how long they have been stored. This is especially helpful for maintaining quality.
• When ready to reheat, thaw the short ribs in the refrigerator overnight. This gradual thawing helps preserve their texture and flavor.
• Reheat the short ribs in the oven at 350°F (175°C) for about 15-20 minutes, or until they are heated through. Cover them with foil to prevent drying out.
• Alternatively, you can reheat the short ribs on the stovetop. Place them in a skillet over medium heat, adding a splash of beef broth or water to keep them moist.
• Garnish with fresh green onions before serving to add a burst of color and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the short ribs on a baking sheet lined with aluminum foil. Cover them with another piece of foil to retain moisture. Heat for about 10-15 minutes or until warmed through. This method helps maintain the juiciness and flavor of the ribs.

• Stovetop Method: Heat a skillet over medium heat and add a splash of sesame oil. Place the short ribs in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally to ensure even reheating. This method gives a nice, slightly crispy edge to the ribs.

• Microwave Method: Place the short ribs on a microwave-safe plate and cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking and turning halfway through. This is the quickest method but may not retain the texture as well as other methods.

• Grill Method: Preheat your grill to medium heat. Wrap the short ribs in aluminum foil to prevent them from drying out. Grill for about 5 minutes, turning once halfway through. This method helps to reintroduce that delicious charred flavor.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the short ribs in a vacuum-sealed bag and immerse them in the water bath for about 45 minutes. This method ensures the ribs are evenly reheated without losing any moisture or flavor.

• Mixing bowl: Use this to combine the soy sauce, brown sugar, sesame oil, garlic, ginger, and sesame seeds to create the marinade.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Measuring cups: Essential for accurately measuring the soy sauce, brown sugar, and sesame oil.

• Measuring spoons: Necessary for measuring the grated ginger and sesame seeds.

• Garlic press: Useful for mincing the garlic cloves efficiently.

• Grater: Needed to grate the ginger.

• Knife: Use this to chop the green onions and to trim any excess fat from the short ribs if needed.

• Cutting board: Provides a safe surface for chopping the green onions and preparing the short ribs.

• Grill: Preheat this to medium-high heat for cooking the short ribs.

• Tongs: Handy for flipping the short ribs on the grill to ensure they are evenly cooked.

• Serving platter: Use this to present the grilled short ribs, garnished with chopped green onions.

Prepare the marinade ahead: Mix the soy sauce, brown sugar, sesame oil, garlic, ginger, and sesame seeds the night before to save time on the day of cooking.

Use a resealable bag: Marinate the beef short ribs in a resealable plastic bag for even coating and easy cleanup.

Preheat the grill: Start preheating your grill while the ribs are marinating to save time.

Chop green onions in advance: Prepare and store the green onions in the fridge to have them ready for garnishing.