Kalbi Short Ribs
Short ribs that cook in minutes instead of hours.
By Keith McBrayerThis recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Just as flavorful as braised short ribs, but cook in minutes instead of hours. You’ll need to marinate these ahead of time for tenderness — prep a day in advance and you’ll have an easy weeknight protein ready to go.
Keith McBrayer
Ingredients
Marinade components
- soy sauce240 g2 parts
- rice vinegar120 g1 part
- mirin120 g1 part
- toasted sesame oil60 g1/2
- sugar56 g1/2 part
- garlic4-5 cloves
- asian pear, or apple1
- scallions1 bunch
- onions1/2
Meat components
- cross-cut short ribs2-4 lbs
- cooking oila drizzle
Serving options
- kimchi
- cooked rice
- scallionsfor garnish
- sesame seedsfor garnish
Method
Step 1: Marinate
Blend all marinade components until smooth. Taste and adjust as needed.
- The marinade is a starting point. It should taste really strong in every area (saltiness, sourness, sweetness, etc) to impart flavor to the meat.
Pour the marinade over the short ribs in a freezer bag or bowl and massage it into the meat. Seal or cover and for a few hours or up to two days in advance.
Step 2: Grill or sear the meat
Heat a pan or grill over high heat. Add a drizzle of oil.
Wipe off excess marinade, then or grill short ribs until on each side and mostly cooked through.
Step 3: Serve
Garnish with sesame seeds and scallions, and serve with a side of choice. Enjoy immediately while the grilled short ribs are still warm for best texture.
FAQ
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