Korean Short Ribs [Galbi Jjim]

Braised Korean Short Ribs are a tender melt-in-your-mouth explosion of flavor. They’re slow-cooked in a flavorful broth and are perfect for making sandwiches, tacos, burritos, or eating with a steamy bowl of rice.

Braised short ribs are one of those foods that I could probably eat every single damn day. Slow-cooked short ribs are so tender and succulent. They are classic comfort food.

This recipe is a keeper. The braising liquid also makes a delicious marinade. I use it for making braised short ribs or to marinate flanken cut ribs to make grilled kalbi ribs.

Growing up in Hawaii, Kabli ribs were a staple at every BBQ. I remember the flavor so well. This braised short rib recipe has those same flavors wrapped around the tender juicy beef.

Serving Suggestion

One of my favorite ways to eat this Asain-style beef is stacked between two crispy rice buns. I slather each side with spicy sriracha mayo, and add sliced cabbage, quick pickled Asian veggies, and cilantro. Is your mouth watering yet?

What Are Korean Short Ribs?

Korean-style short ribs are made from beef ribs and are a popular recipe served for backyard barbecues and special occasions.

What Cut Of Beef Is Used For Braised Short Ribs?

First, let’s look at the different cuts of ribs that can be used.

• American cut beef ribs: are cut along the bone. They are usually purchased as a rack of ribs. Rib racks are typically used for BBQ ribs.
• European or English cut short ribs: are cut into shorter pieces. This style of ribs is typically braised with beer, wine, or in this case, a fantastic Korean-style sauce.
• Flanken cut ribs: This style of beef ribs is cut across the bone. Traditional Kalbi ribs use flanken cut ribs. Flanken ribs are also seen in most Hawaiin-style ribs. This thin-cut style of ribs is marinated and then grilled over high heat. Because the meat is well-marbled and cut thin, it has a shorter cook time than the other cuts of beef ribs.

Short ribs are generally a tough cut of meat, so they need to be cooked for a long time. However, when you slice them across the grain (flanken-cut), it’s a totally different story. Kalbi-style ribs are grilled over high heat for just a few minutes on each side.

Korean Short Ribs

The ingredients for these two styles of Korean Ribs are almost identical. The difference between Galbi and Kalbi ribs is the style of cut and the cooking method.

• Galbi Jjim (Braised Beef Short Ribs). Braised Korean Short Ribs are slow-cooked for hours in a Korean sauce.
• Kalbi (Grilled Flanken Cut Ribs). Kalbi ribs are a staple at Hawaiian barbecues. They are marinated in Korean sauce and then grilled.

Whichever version you choose, this recipe is sure to be one of your new favorites.

What You’ll Need

• 3 pounds of English cut beef short ribs

Korean Rib Braising Liquid

This mixture has a lot of flavor and doubles as a Korean BBQ marinade. If you are planning to grill Kalbi ribs, use this recipe as a flavorful marinade and marinate the ribs overnight.

• garlic cloves
• fresh ginger
• Asian pear
• onion
• brown sugar
• sesame oil
• soy sauce
• rice wine vinegar
• black pepper
• gochugaru (Korean chili powder)
• sesame seeds

How To Make Braised Short Ribs

Braising is the cooking technique that involves slow-cooking meat in a seasoned braising liquid. The meat is low cooked at a relatively low temperature for a long time. This low and slow cooking process produces meat that is so tender and juicy. You know it’s done with it falls off the bone and is fork-tender.

1. Preheat the oven to 300℉. Place the oven rack in the center position of the oven.
2. Make the braising liquid. In a food processor fitted with the S-blade. Turn on the food processor and drop the garlic cloves, ginger, Asian pear, and the onion into the food processor and blend until smooth. Add the brown sugar, soy sauce, rice wine vinegar, and sesame oil.
3. Prepare the ribs. Rinse the ribs with cold water and pat them dry. Add them to a dutch oven. Cover with ribs with the braising liquid and add one extra cup of water.
4. Braise the short ribs. Bring the braising liquid to a boil. Cover the ribs and then place the dutch oven into the oven. Braise for four hours.

Start by Making the Braising Liquid

The ingredients that go into this braising liquid can also be used as a marinade. It has so much flavor from garlic, ginger, onion, and Asian pear.

It’s easiest to make this in a food processor.

Braise the Short Ribs

Braising is a cooking method that involves cooking in liquid at a low temperature for a long time. Braising is most often used for cuts of meat that are tough and need a long cooking time to break down the proteins in the meat.

When They’re Done

When the short ribs are done remove them from the cooking liquid, remove the bones, and use a fork to shred the tender beef.

If desired you can serve the short ribs with some of the sauce. I usually strain and then thicken the sauce but this stip is completely optional.

Other Cooking Methods

This recipe can be made in a Crockpot or slow cooker as well as an Instant Pot.

Slow Cooker Instructions

1. Make the braising liquid as seen in the instructions.
2. Cook on high for 6 hours or low for 10 hours.

Instant Pot Instructions

1. Make the braising liquid as seen in the instructions.
2. Cook on high pressure for 45 minutes, then natural release for 15 minutes.
3. Remove the ribs and then thicken the sauce on the sauté setting.

What To Serve With Korean Ribs

• green onions
• cilantro
• kimchee
• pickled daikon and carrots
• steamed white rice

Craving more Hawaiian Food?

• Hawaiian Mac Salad
• Spam Fried Rice