Grilled Beef Short Ribs (La Galbi)

Grilled Beef Short Ribs (La Galbi)

Thin-cut short ribs soak up a sweet, garlicky soy marinade before a quick char on the grill.

Total 4 hr 20 min Makes 4 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Sesame, Red meat, Wheat

LA galbi features flanken-cut short ribs marinated in a sweet soy mixture with Asian pear, garlic, and sesame, then grilled over high heat until caramelized and smoky. The pear tenderizes the meat while adding subtle sweetness, balancing the salty, savory marinade. Serve with steamed rice and lettuce leaves for a Korean barbecue-style meal.

Ingredients

  • 2 pounds flanken-cut beef short ribs (1/3-inch thick)
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/2 cup Asian pear, peeled and grated
  • 1/4 cup yellow onion, grated
  • 2 tablespoons garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons mirin
  • 1 tablespoon toasted sesame seeds
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced

Method

  1. Soak the short ribs in a bowl of cold water for 20 minutes to draw out excess blood, then drain and pat dry with paper towels.

  2. In a large bowl, whisk together the soy sauce, brown sugar, grated Asian pear, grated onion, garlic, ginger, sesame oil, mirin, sesame seeds, and black pepper until the sugar dissolves.

  3. Add the short ribs to the marinade, turning to coat each piece thoroughly.

  4. Cover and refrigerate to marinate, turning once halfway through, for at least 4 hours or up to overnight.

  5. Remove the ribs from the refrigerator and let sit at room temperature for 20 minutes before grilling.

  6. Preheat a grill or grill pan to high heat, about 450°F, and lightly oil the grates.

  7. Shake excess marinade off the ribs and grill in a single layer, 2 to 3 minutes per side, until charred and cooked through.

  8. Transfer the ribs to a platter and sprinkle with sliced green onions before serving.

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    Grilled Beef Short Ribs (La Galbi)

    LA galbi features flanken-cut short ribs marinated in a sweet soy mixture with Asian pear, garlic, and sesame, then grilled over high heat until caramelized and smoky. The pear tenderizes the meat while adding subtle sweetness, balancing the salty, savory marinade. Serve with steamed rice and lettuce leaves for a Korean barbecue-style meal.

    4 hr 20 min 4 servings 420 cal

    Ingredients

    • 2 pounds flanken-cut beef short ribs (1/3-inch thick)
    • 1/2 cup soy sauce
    • 1/4 cup brown sugar
    • 1/2 cup Asian pear, peeled and grated
    • 1/4 cup yellow onion, grated
    • 2 tablespoons garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 2 tablespoons toasted sesame oil
    • 2 tablespoons mirin
    • 1 tablespoon toasted sesame seeds
    • 1/4 teaspoon black pepper
    • 2 green onions, thinly sliced

    Method

    1. 1

      Soak the short ribs in a bowl of cold water for 20 minutes to draw out excess blood, then drain and pat dry with paper towels.

    2. 2

      In a large bowl, whisk together the soy sauce, brown sugar, grated Asian pear, grated onion, garlic, ginger, sesame oil, mirin, sesame seeds, and black pepper until the sugar dissolves.

    3. 3

      Add the short ribs to the marinade, turning to coat each piece thoroughly.

    4. 4

      Cover and refrigerate to marinate, turning once halfway through, for at least 4 hours or up to overnight.

    5. 5

      Remove the ribs from the refrigerator and let sit at room temperature for 20 minutes before grilling.

    6. 6

      Preheat a grill or grill pan to high heat, about 450°F, and lightly oil the grates.

    7. 7

      Shake excess marinade off the ribs and grill in a single layer, 2 to 3 minutes per side, until charred and cooked through.

    8. 8

      Transfer the ribs to a platter and sprinkle with sliced green onions before serving.