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Grilled Korean Galbi Short Ribs

Flanken-cut beef short ribs marinated in a soy-pear-sesame sauce and grilled over high heat for caramelized, deeply savory results. Plan ahead: marinate at least 4 hours, or overnight for best flavor.

45 minMediumServes 4520 cal/serving

KoreanDinnerGrillHigh ProteinLow CarbDairy-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

  • 2 lbs flanken-cut beef short ribs (about 1/3-inch thick, cross-cut)
  • 1/2 cup soy sauce
  • 1 Asian pear (or Bosc pear), grated or pureed
  • 1/4 cup brown sugar, packed
  • 2 tbsp toasted sesame oil
  • 6 garlic cloves, minced
  • 2 tsp fresh ginger, minced
  • 4 scallions, thinly sliced
  • 1/2 tsp black pepper, freshly ground
  • 2 tsp toasted sesame seeds
  • 2 tsp neutral oil (vegetable or canola)

Instructions

  1. 1

    Make the marinade: in a large bowl or zip-top bag, combine 1/2 cup soy sauce, 1 grated or pureed Asian pear (or Bosc pear), 1/4 cup packed brown sugar, 2 tbsp toasted sesame oil, 6 minced garlic cloves, 2 tsp minced fresh ginger, half the 4 thinly sliced scallions, and 1/2 tsp freshly ground black pepper. Stir until sugar dissolves.

  2. 2

    Add 2 lbs flanken-cut beef short ribs (about 1/3-inch thick, cross-cut) to the marinade, turning to coat every surface. Cover and refrigerate for at least 4 hours, or overnight for deepest flavor.

  3. 3

    Remove the ribs from the refrigerator 30 minutes before grilling. Remove from the marinade and pat lightly with paper towels - do not remove all the marinade.

  4. 4

    Preheat the grill to high heat (450-500°F). Lightly oil the grill grates with 2 tsp neutral oil (vegetable or canola).

  5. 5

    Grill the ribs over direct high heat for 2-3 minutes per side until caramelized and slightly charred. Flanken ribs cook quickly - watch them closely. The internal temperature should reach 145°F (63°C) for medium.

  6. 6

    Transfer to a platter and let rest for 3 minutes. Garnish with the remaining scallions and 2 tsp toasted sesame seeds. Serve with steamed rice.

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Questions

How much time should I plan for Grilled Korean Galbi Short Ribs?

As written, 45 minutes: 30 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 2, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What oven temperature does Grilled Korean Galbi Short Ribs need?

For Grilled Korean Galbi Short Ribs, the oven is set to 500 F (about 260 C) in step 4. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

What should Grilled Korean Galbi Short Ribs look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until caramelized and slightly charred. A reading of 145 F on a thermometer settles it.

Why rest the meat in Grilled Korean Galbi Short Ribs?

Step 6 reads: "Transfer to a platter and let rest for 3 minutes." Heat drives the juices toward the center. The rest in step 6 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of brown sugar in Grilled Korean Galbi Short Ribs?

The entry for Grilled Korean Galbi Short Ribs calls for 1/4 cup brown sugar, packed. In its place: White sugar with a tablespoon of molasses per cup. Without molasses, plain white sugar works but bakes up crisper and paler.

Is Grilled Korean Galbi Short Ribs low-carb?

A serving of Grilled Korean Galbi Short Ribs carries 12 g of carbohydrate. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

Does Grilled Korean Galbi Short Ribs contain sesame?

Yes: 2 tbsp toasted sesame oil and 2 tsp toasted sesame seeds. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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