Grilled Korean-Style Beef Short Ribs Recipe

Flanken-cut beef short ribs: Thinly sliced across the bone, these ribs are perfect for quick grilling and absorbing marinades.

Soy sauce: A salty, umami-rich liquid that forms the base of the marinade.

Brown sugar: Adds sweetness and helps to caramelize the ribs when grilled.

Sesame oil: Provides a rich, nutty flavor that is characteristic of Korean cuisine.

Garlic: Freshly minced to add a pungent, aromatic depth to the marinade.

Ginger: Grated to infuse the marinade with a warm, spicy note.

Green onions: Chopped to add a fresh, mild onion flavor.

Toasted sesame seeds: Sprinkled on top for a final touch of nutty flavor and a bit of crunch.

When marinating the beef short ribs, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, ensuring a more flavorful result. Additionally, for an even more tender texture, consider marinating the ribs for up to 24 hours. When grilling, keep a close eye on the ribs to avoid overcooking; the sugar in the marinade can cause them to char quickly.

• flanken-cut beef short ribs - Substitute with boneless short ribs: Boneless short ribs can provide a similar texture and flavor profile when grilled.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• brown sugar - Substitute with honey: Honey can add a similar sweetness and a bit of extra moisture to the marinade.

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is unavailable, though it will lack the nutty flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it won't have the same texture.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in a pinch, though fresh ginger offers a more vibrant flavor.

• green onions - Substitute with chives: Chives can provide a similar mild onion flavor.

• toasted sesame seeds - Substitute with sunflower seeds: Sunflower seeds can add a similar crunch, though they will have a different flavor.

• Allow the grilled beef short ribs to cool completely before storing. This helps prevent condensation, which can make the ribs soggy.

• Place the cooled ribs in an airtight container or wrap them tightly in aluminum foil. This will help maintain their flavor and prevent them from drying out.

• Store the ribs in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer.

• When freezing, use a freezer-safe container or heavy-duty freezer bags. Label the container or bag with the date to keep track of freshness.

• To reheat refrigerated ribs, preheat your oven to 350°F (175°C). Place the ribs on a baking sheet and cover them with aluminum foil to retain moisture. Heat for about 10-15 minutes or until warmed through.

• For frozen ribs, thaw them in the refrigerator overnight before reheating. This ensures even heating and maintains the texture of the beef short ribs.

• If you're in a hurry, you can use the microwave to defrost the ribs. Place them on a microwave-safe plate and use the defrost setting, checking every few minutes to ensure they don't start cooking.

• Once thawed, reheat the ribs in the oven as mentioned above, or you can also reheat them on a grill for a few minutes to regain that freshly grilled flavor.

• For an extra burst of flavor, brush the ribs with a bit of soy sauce or sesame oil before reheating. This will help revive the marinade's taste.

• Avoid reheating the ribs multiple times, as this can lead to a loss of flavor and texture. Only reheat the portion you plan to eat immediately.

• If you have leftover marinade, you can store it in the refrigerator for up to a week. Use it to marinate other meats or as a flavorful addition to stir-fries and soups.

• Oven Method: Preheat your oven to 350°F (175°C). Place the beef short ribs on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil to prevent them from drying out. Heat for about 15-20 minutes, or until they are warmed through. For an extra touch, you can brush them with a bit of the leftover marinade or soy sauce before reheating.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of sesame oil. Place the short ribs in the skillet and cover with a lid. Cook for about 5-7 minutes, flipping halfway through, until they are heated evenly. This method helps retain the juiciness and flavor of the ribs.

• Microwave Method: Place the ribs on a microwave-safe plate and cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure they are warming evenly. Be cautious not to overheat, as this can make the meat tough.

• Grill Method: Preheat your grill to medium heat. Place the short ribs on the grill and cook for about 2-3 minutes on each side, just enough to warm them through and give them a slight char. This method will help maintain the original grilled flavor.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the ribs in a vacuum-sealed bag and immerse them in the water bath for about 45 minutes. This method ensures the meat stays tender and juicy while reheating evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the short ribs in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method gives a nice, crispy exterior while keeping the inside moist.

• Mixing bowl: Used to combine the marinade ingredients thoroughly.

• Whisk: Helps in blending the soy sauce, brown sugar, sesame oil, garlic, ginger, and green onions together.

• Measuring cups: Ensures accurate measurement of soy sauce, brown sugar, and sesame oil.

• Measuring spoons: Used for precise measurement of minced garlic, grated ginger, and toasted sesame seeds.

• Knife: Essential for mincing garlic, grating ginger, and chopping green onions.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Grill: Cooks the beef short ribs to perfection, giving them a nice char.

• Tongs: Handy for flipping the ribs on the grill to ensure even cooking.

• Serving platter: Used to present the grilled ribs attractively before serving.

• Small bowl: Holds the toasted sesame seeds for easy sprinkling before serving.

Prepare the marinade ahead: Mix the soy sauce, brown sugar, sesame oil, garlic, ginger, and green onions a day before to save time.

Use a resealable bag: Marinate the beef short ribs in a resealable bag for easy cleanup and even coating.

Preheat the grill: Start preheating the grill while the ribs are marinating to save time.

Batch cook: Grill multiple batches of ribs at once if you have a large grill to save time on cooking.