Korean BBQ Short Ribs Recipe

Flanken cut beef short ribs: These are thinly sliced across the bone, perfect for grilling and absorbing the marinade.

Soy sauce: Adds a salty and umami flavor to the marinade.

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

Rice wine: Adds a subtle sweetness and depth of flavor to the marinade.

Sesame oil: Gives a nutty aroma and richness to the dish.

Garlic: Adds a pungent and aromatic flavor.

Ginger: Provides a warm and slightly spicy note.

Toasted sesame seeds: Adds a crunchy texture and nutty flavor as a garnish.

Green onions: Adds a fresh and slightly sharp flavor as a garnish.

When marinating the beef short ribs, make sure to massage the marinade into the meat thoroughly. This helps to ensure that the flavors penetrate deeply, resulting in a more flavorful and tender short rib. Additionally, turning the ribs occasionally while they marinate will help to evenly distribute the marinade.

• flanken cut beef short ribs - Substitute with boneless beef short ribs: They provide a similar texture and flavor profile when marinated and grilled.

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

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which complements the marinade well.

• rice wine - Substitute with dry sherry: Dry sherry provides a similar depth of flavor and acidity.

• sesame oil - Substitute with olive oil: Olive oil can be used, though it will lack the nutty flavor of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.

• grated ginger - Substitute with ground ginger: Ground ginger can be used, but it has a more concentrated flavor, so use less.

• toasted sesame seeds - Substitute with chia seeds: Chia seeds provide a similar crunch, though they lack the nutty flavor of sesame seeds.

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

• Allow the short ribs to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled short ribs into an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.
• If you plan to consume the short ribs within a few days, store them in the refrigerator. They will stay fresh for up to 3-4 days.
• For longer storage, place the short ribs in the freezer. They can be frozen for up to 2-3 months without losing much of their flavor and texture.
• When freezing, consider portioning the short ribs into meal-sized servings. This makes it easier to thaw only what you need, reducing waste.
• Label the containers or bags with the date of storage. This helps you keep track of how long the short ribs have been stored.
• To reheat refrigerated short ribs, you can use a microwave, oven, or stovetop. For the best results, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• If reheating from frozen, it's best to thaw the short ribs in the refrigerator overnight. This ensures even reheating and maintains the quality of the meat.
• For a quick thaw, you can use the defrost setting on your microwave, but be cautious as this can sometimes start cooking the edges of the short ribs.
• Once thawed, follow the same reheating instructions as for refrigerated short ribs.

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

• Stovetop Method: Heat a skillet over medium heat and add a small amount of sesame oil. Place the short ribs in the skillet and cover with a lid. Cook for about 5-7 minutes, flipping occasionally, until the ribs are heated through. This method gives a nice sear and keeps the short ribs tender.

• Microwave Method: Place the short ribs in a microwave-safe dish and cover with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking and stirring halfway through. This is the quickest method but may slightly alter the texture.

• 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 short ribs remain incredibly tender and juicy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the short ribs in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method gives a nice crispy exterior while keeping the inside moist.

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

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

• Measuring cups: These are essential for accurately measuring out the soy sauce, brown sugar, and rice wine.

• Measuring spoons: Use these to measure the sesame oil, minced garlic, and grated ginger.

• Garlic press: This tool will make it easier to mince the garlic cloves.

• Grater: Use this to grate the ginger.

• Knife: A sharp knife is necessary for chopping the green onions.

• Cutting board: This provides a safe surface for chopping the green onions.

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

• Tongs: These will help you flip the short ribs on the grill.

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

• Refrigerator: This is where you will marinate the beef short ribs for at least 2 hours or overnight.

Prepare the marinade in advance: Mix the soy sauce, brown sugar, rice wine, sesame oil, garlic, and ginger a day before to save time on the cooking day.

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 garnishes ahead: Chop the green onions and toast the sesame seeds in advance to streamline the final steps.