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When we’re in the middle of a busy week, planning dinners can be chaotic – and we never have time for our favorites, like hearty rib dinners that take hours to smoke. My recipe for Korean Flanken Short Ribs (Galbi) fit the ticket! They are what you’re looking for when you want grilled ribs, and this simple, delicious recipe based off the marinade a butcher shop that I used to work at is so addictive, you’ll want to fire up the grill every night!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How to make Flanken Style Short Ribs
We hope you love this recipe as much as we do.
Check out my web story about these amazing ribs!
Korean Short Ribs Recipe Ingredients
To make this recipe, you’ll need:
- Beef flanked ribs – also known as Kalbi or Miami ribs, these are cut from beef short ribs (and can be made kosher) but cut lengthwise, so they grill quickly instead of having to cook slowly over low temperature.
- Olive oil – olive oil helps add fat and locks in moisture to short ribs.
- Rice vinegar – vinegar helps to tenderize beef, the enzymes soften tissue as beef marinates. Rice vinegar has a lighter flavor that is crisp, lightly sweet, and cuts through the rich beef flavor without overpowering it.
- Soy sauce – soy sauce has a classic savory umami flavor – it is earthy, rich, and addictive, with a salty kick that keeps you coming back for more.
- Sesame oil – sesame oil has a somewhat peanut like flavor that is rich and earthy.
- Oyster sauce – oyster sauce is sweet, similar to BBQ sauce, with a bit of a salty oyster kick.
- Sriracha sauce or chili sauce – if you like a spicier kick, add up to two teaspoons of sriracha sauce to this recipe to pack a punch!
- Sesame seeds and diced green onions – to garnish
Mix Marinade
Add all ingredients except for ribs to a small bowl and whisk vigorously to make your marinade. You can make a huge batch and store in the fridge in an airtight container for up to four months, if desired. If you’d like, you can reserve some marinade to use as a sauce (don’t use any marinade that touches raw meat as a sauce – save some off to the side before adding to raw meat.)
Marinate Ribs
I like to marinate overnight, but marinate for at least 30 minutes. Marinating helps to tenderize meat, adds flavor, and locks in moisture as your ribs grill.
Grill
Ribs cook best on a scorching hot grill – we want them to cook as fast as possible, so heat your grill before ever adding ribs to grill.
Grill to brown. Don’t overflip ribs – let them brown well on one side, about 4 minutes, then flip. Let them brown again, then they should be nice and caramelized on both sides – add an extra minute on each side if desired.
Serve
Garnish with sesame seeds, extra sauce, and green onions, if desired.
Tips and Tricks to Make Perfect Grilled Flanken Ribs
Marinate for more flavor. The longer you let your beef ribs marinate, the more flavor they will soak up. I like to let these flanken ribs sit overnight, making the total marinating time close to 24 hours.
Brown as much as you like. I prefer a dark brown on my flanken ribs, with a light pink middle – similar to a medium rare. Some people prefer less crunch and a chewier steak – and can cook it for less. This is a cut that you can really cook to your own preference – I personally like flanken ribs slightly more done than a steak.
Cook hot and fast. Get your grill as hot as possible – scorching hot – and lay ribs on grates for 4 minutes per side to get a nice crisp char on each side. Flank steak is cut so thin, 4 minutes per side is all you need for a medium sear – with a tiny bit of pink and enough fat to have rendered to soften to make this cut tender and juicy!
What to Serve With Korean Grilled Flanken Ribs
Flanken ribs are delicious with grilled bok choy, garlic Chinese green beans, and easy spicy edamame!
You can find more of our Asian food inspired favorites here.
How to store Beef Flanken Ribs
To store grilled flanken ribs, cool them to room temperature, wrap tightly, and refrigerate for up to 3-4 days or freeze for 2-3 months. Label and date the storage container, and thaw frozen ribs in the refrigerator before reheating. Ribs can also be stored or frozen in marinade raw – defrost and cook using recipe outlined below.
Flanken Short Ribs FAQs
Flanken ribs are cut across the bone – so they are long, thin strips with small circular bones that are easy to eat around.
Short ribs are cut around the plate, leaving small circle bones that are easy to eat around with a fork, knife, or even your fingers!
Korean flanken ribs are cut from beef.
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Kalbi Korean Short Ribs Recipe
Equipment
Ingredients
- 1 pound beef short ribs
For the marinade:
- ¼ cup olive oil
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon sriracha sauce or chili sauce, optional
- 1 tablespoon brown sugar, optional
- 1 teaspoon sesame seeds, to garnish
- 2 teaspoons diced green onions, to garnish
Instructions
- Add marinate ingredients to a bag, mix very well.
- Add ribs.
- Marinate 6 hours or overnight.
- On a hot grill (on high), cook ribs 4 minutes per side until browned.
- Serve as rib-steaks with a knife and fork, shred for tacos, or cut up into pieces for a salad.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I won’t leave a rating because I think this is a personal taste issue. However, I did not like the flavor of this. It was entirely too sour and did not feel balanced. I definitely think it needs to be on the grill and it needs the sugar (maybe a little bit more than what is listed). I was looking for a recipe similar to something I had at this Asian street food restaurant called Hawkers and this was so different that it may have thrown me off. However, I was still looking for more of a savory taste
Without access to a grill, can these be cooked stovetop with a grill skillet? These look great. Thanks for your help.
Yes, you can use a hot heavy bottom oven safe pan to sear the ribs then finish them in the oven at 350 until they are at the right internal temperature, I use a temperature probe to help me!
Idk what happened but this was horrible and lacked all kinds of flavor. I followed the directions exactly how you posted it and even let it marinate over night. Two thumbs down.
Sorry it didn’t work for you