Method

Beef and Marinade

Prep the short ribs

Pat the short ribs dry with paper towels. Trim any excessively large pieces of fat but leave a thin cap for flavor. Lightly score the surface of the meat with shallow cross-hatch cuts to help the marinade penetrate (optional).

Make the marinade

In a medium bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, grated ginger, minced garlic, rice vinegar, black pepper, and red pepper flakes (if using) until the sugar dissolves.

Marinate

Place the short ribs in a large zip-top bag or shallow dish. Pour the marinade over the ribs, pressing out excess air from the bag and ensuring all pieces are coated. Refrigerate and marinate for at least 2 hours and up to 8 hours (overnight will intensify flavor). Turn the bag or ribs once halfway if possible.

Finishing & Garnish

Bring to room temperature

Remove the marinated ribs from the refrigerator 30 minutes before cooking to take the chill off. Reserve the marinade for finishing (see note).

Heat the pan or grill

Preheat a heavy cast-iron skillet or grill to high heat until very hot. If using a skillet, add neutral oil and heat until shimmering. Have unsalted butter ready to add near the end of searing.

Sear the short ribs

Remove ribs from the marinade, letting excess drip off (do not pat completely dry; a little moisture helps caramelize). Place ribs in a single layer on the hot pan or grill. Sear 2–3 minutes per side without moving to form a deep brown crust (thinner flanken-style ribs may only need 90–120 seconds per side). Use tongs to stand and sear edges if desired. Work in batches if necessary to avoid crowding.

Finish with butter and reserved marinade

When ribs are nearly done, reduce heat to medium-high. Add butter to the pan; once it foams, spoon it over the ribs. If you reserved marinade, bring it to a boil in a small saucepan and simmer 2 minutes to eliminate rawness, then spoon a tablespoon or two over the seared ribs for gloss and flavor (do not pour raw marinade directly over cooked meat).

Rest

Transfer ribs to a cutting board and let rest 5 minutes. Resting allows juices to redistribute and prevents dryness.

Slice and garnish

If ribs are served whole, place on a sizzling platter or hot skillet. For easier eating, slice across the bones into individual pieces. Sprinkle with sliced green onions and toasted sesame seeds, season lightly with the reserved 1/2 tsp salt to taste, and serve with lime wedges if desired.

Serve

Serve immediately while hot and sizzling alongside steamed rice, kimchi, or a simple salad.

Sizzling Beef Short Rib Recipe