These finger lickin' ribs are so easy to grill or broil, and they're amazingly delicious thanks to a flavorful marinade. The ribs are cut across the bone flanken-style, and have more the appearance of thin steaks than traditional short ribs. The Korean name for this recipe is Kalbi or Galbi, depending on who you ask. It's no wonder these incredibly succulent ribs are now surging in popularity in the U.S. 

In fact, my son T-Man, has told me that I no longer need to ask him what to make when he's coming home for dinner--I can assume he wants Korean food, and especially these ribs. That's how much he loves them. Other favorite Korean recipes are my Korean Spicy Pork and Korean Beef Bulgogi and Korean Glass Noodles with Vegetables.

These are so easy to make, and they cook fast since the cut is thin. Simply marinate the meat in my Everyday Korean Marinade and Sauce, cook them in less than 10 minutes over a hot grill or under the broiler, and they're ready to eat. 

Step-by-step photos for making
Korean Beef Short Ribs 

Step 1. Assemble the ingredients.

• Flanken style beef short ribs -- Although these are becoming more available in our St. Louis grocery stores, I sometimes have to ask the butcher to cut them for me. Pull this photo up on your phone to show the butcher, if he/she is confused about what you want. They shouldn't be any thicker than 1/2"; thinner than that is even better, if possible.

• Next, you need to make up a batch of my Everyday Korean Marinade/Sauce, explained in a previous post. 

click to view Everyday Korean Marinade/Sauce Recipe

• Finally, chop a green onion or two to scatter over the cooked ribs as a garnish. This is optional.

Step 2. Arrange the ribs in a large dish/pan, pour on the marinade (reserving some of it to drizzle over the cooked ribs and steamed rice). Make sure all sides of the ribs are evenly coated with the marinade. Cover and refrigerate for at least 2 hours and as long as overnight. If you have time, for the best flavor start the ribs marinating the day or morning before you'll be cooking them.

view on Amazon:  Pyrex oblong dish with cover

The ribs may also be marinated inside a large Ziploc bag, if you prefer.

Step 3. When it's time to cook, heat your grill (or oven broiler) and get it hot. Shake off any excess liquid as you remove the ribs from the marinade, and cook them on each side for 3-4 minutes. 

They should be browned on the outside, yet still juicy and slightly pink on the inside. The sugar in the marinade insures good browning and caramelizing. But, keep a close watch to avoid burning and flare-ups.

Done! So easy. Arrange the ribs on a platter and scatter them with chopped green onions. Let them rest for 5 minutes before eating.

Serve the reserved marinade/sauce in a bowl on the side. It can be drizzled over the ribs and/or steamed rice. Good stuff!

They are so incredibly succulent. Yum.

To reheat leftover ribs (in the unlikely case that there are leftovers): Preheat oven to 375 degrees F, arrange ribs on a baking sheet in a single layer, heat uncovered 8-10 minutes, just until heated through. 

Make it a meal by combining these ribs with my Korean Glass Noodles and/or some of my other Korean recipes:

• Korean Beef Bulgogi
• Korean Spicy Pork
• Korean Spicy Bibimbap Sauce
• Korean Kimchi Slaw
• Korean Glass Noodles with Vegetables

Make it a Yummy day!

Monica

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Korean Short Ribs

By Monica              Servings: 6-8 servings

Ingredients

• 4-5 lbs. flanken-cut beef short ribs (1/2 in. thick or less)
• 1 batch (2.5 cups) Korean Marinade & Sauce (recipe at www.theyummylife.com/Korean_Marinade_Sauce)

Directions

Arrange ribs in shallow pan/dish. Reserve 3/4 cup of marinade in separate container--cover and refrigerate. Pour remaining 1-3/4 cups marinade over meat, toss to coat all sides, cover meat and allow to marinate in refrigerator at least 2 hours and as long as overnight--longer is better, if you have the time. (Alternatively, ribs can marinate in a large plastic Ziploc bag.)

Remove ribs from marinade, shaking off extra liquid. Cook ribs on hot grill or under oven broiler for 3-4 minutes on each side. They should be nicely browned on the outside, but still slightly pink inside and juicy. Let rest 5 minutes before serving.

Serve extra marinade/sauce on the side to drizzle more over ribs, if desired. Sauce is also good drizzled over steamed rice or vegetables.

To reheat leftover ribs:  Preheat oven to 375 degrees F, arrange ribs on a baking sheet in a single layer, heat uncovered 8-10 minutes, just until heated through.

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