Prime Kalbi Short Ribs Recipe

Name: Shinta Japanese BBQs Prime Kalbi Short Ribs Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs Korean-style boneless short ribs (Kalbi / Galbi), sliced flanken-style 1/4" thick; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 3 tbs Soy sauce (preferably low-sodium); 3 tbs Brown sugar (packed); 2 tbs Mirin (sweet rice wine) or dry sherry; 1 tbs Sesame oil; 4 cloves Garlic, finely grated or minced; 3 stalks Green onion (scallion), white and light-green parts, thinly sliced; 0.5 cup Asian pear (or ripe Bosc pear), peeled and grated (or 1/4 cup unsweetened apple juice); 1 tsp Ginger, peeled and finely grated; 1 tbs Toasted sesame seeds; 0.5 tsp Korean red pepper flakes (gochugaru) or crushed red pepper (optional); 1 tsp Neutral high-heat oil (canola or vegetable) for grill pan or brush; 0.5 tsp Sesame oil (for finishing, optional); 1 stalks Thinly sliced green onion (scallion) for garnish; 1 tsp Toasted sesame seeds for garnish; 2 wedges Lemon or lime wedges (optional)

Inspired by Shinta Japanese BBQ

Time4h

Serves4

Make Prime Kalbi Short Ribs Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef

2 lbs Korean-style boneless short ribs (Kalbi / Galbi), sliced flanken-style 1/4" thick

1 tsp Kosher salt

1 tsp Freshly ground black pepper

Marinade

3 tbs Soy sauce (preferably low-sodium)

3 tbs Brown sugar (packed)

2 tbs Mirin (sweet rice wine) or dry sherry

1 tbs Toasted sesame oil

4 cloves Garlic, finely grated or minced

3 stalks Green onion (scallion), white and light-green parts, thinly sliced

1/2 cup Asian pear (or ripe Bosc pear), peeled and grated (or 1/4 cup unsweetened apple juice)

1 tsp Ginger, peeled and finely grated

1 tbs Toasted sesame seeds

1/2 tsp Korean red pepper flakes (gochugaru) or crushed red pepper (optional)

Finishing & Garnish

1 tsp Neutral high-heat oil (canola or vegetable) for grill pan or brush

1/2 tsp Sesame oil (for finishing, optional)

1 stalks Thinly sliced green onion (scallion) for garnish

1 tsp Toasted sesame seeds for garnish

2 wedges Lemon or lime wedges (optional)

Method

Beef

Trim & season

Pat the short ribs dry with paper towels. If pieces are very thick, gently pound to an even 1/4" thickness using a meat mallet or rolling pin wrapped in plastic wrap. Lightly season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set aside while you prepare the marinade (about 5 minutes).

Marinade

Prepare marinade

In a medium bowl, combine 3 tbs soy sauce, 3 tbs packed brown sugar, 2 tbs mirin, 1 tbs sesame oil, 4 cloves grated garlic, 1 tsp grated ginger, 1/2 cup grated Asian pear (or 1/4 cup apple juice), 3 thinly sliced green onion stalks (white and light green parts), 1 tbs toasted sesame seeds, and 1/2 tsp gochugaru if using. Whisk until sugar begins to dissolve and mixture is well combined.

Marinate the ribs

Place the seasoned short ribs in a large zip-top bag or shallow nonreactive dish. Pour the marinade over the ribs, ensuring each piece is well coated. Press out excess air and seal (or cover dish). Refrigerate at least 4 hours, ideally 8–12 hours; for best flavor and tenderness, marinate up to 24 hours. Turn the bag or rearrange ribs once or twice during marinating to redistribute the marinade.

Finish & Cook

Bring to room temperature & preheat

Remove ribs from refrigerator 30 minutes before cooking to come closer to room temperature. Meanwhile, preheat a grill or heavy cast-iron grill pan to high heat (450–500°F / 230–260°C). Oil the grill grates lightly or brush the grill pan with 1 tsp neutral oil to prevent sticking.

Grill the short ribs

Shake off excess marinade from each rib (reserve marinade for brushing if you plan to cook it to a boil). Place ribs on the hottest part of the grill or pan in a single layer. Cook 2–3 minutes per side without moving to develop a deep char and caramelization. Flip and cook an additional 1.5–2 minutes until nicely charred and an instant-read thermometer inserted into the thickest part reads 125–130°F for medium-rare or 135°F for medium. Avoid overcooking—thin kalbi cook quickly.

Rest & finish

Transfer cooked short ribs to a platter and let rest 5 minutes. If desired, lightly brush with 1/2 tsp sesame oil for aroma. Sprinkle with additional toasted sesame seeds and thinly sliced green onion (reserve 1 stalk) before serving. Serve with lemon or lime wedges on the side for a bright squeeze if desired.