Grilled Korean Short Ribs

Korean Short Ribs

Flavor: 4 Out Of 5

Alternative Names: English-style Short Ribs, Flanken-style Short Ribs, Korean Short Ribs, Chinese Short Ribs, Asian-style Short Ribs, Chuck Short Ribs, Plate Short Ribs, Braising Ribs

Short Ribs

The top 2 photos are one inch flanken-style short ribs cut from the chuck(shoulder) section of the short ribs. Short ribs cut from the chuck section are meatier, usually have about 1 inch to 1 1/4 of meat above the bones. Thick cut ribs are best used for a braised short ribs recipe.

Short Ribs

The above photo on the left is flanken-style short ribs cut 1/4 inch thick. The above photo on the right is English-style short ribs. English-style are cut between the bones giving them a rectangle shape and usually have about an inch of meat above the bone.

Korean Short Ribs

Short ribs can be cut from different sections of the 12 ribs extending from the chuck(shoulder), the loin and the plate(belly). Most butcher shops and grocery stores don't distinguish which section the short ribs are cut from. Short ribs are fatty but very succulent with a great beefy flavor and are popular in many Asian dishes.

Grilling short ribs work best when cut to 1/4 inch thickness and no more than a 1/2 inch. Short ribs any thicker will be chewy and because they can be fatty, the longer grilling time and high temperature needed for thick cut ribs will cause the ribs to shrink quite a bit.

In many grocery stores, short ribs are sold as flanken-style or English-style ribs. Flanken-style are cut across the rib bones, when grilling this style ask the butcher to cut them 1/4 inch in thickness. English-style are cut between the bones giving them a rectangle shape and usually have about an inch of meat above the bone.

If you can not find short ribs 1/4 inch in thickness click here to learn how you can cut them yourself at home.

Korean Short Ribs

Purchase short ribs with at least one inch of meat above the bone. This recipe is a popular in Korea, known as kalbi(galbi), 1/4 inch short ribs in a sweet, salty marinated 4-8 hours or overnight. Grilled for a few minutes on each side, served with rice or vegetables, the final results are a tender, juicy, great tasting beef recipe.


2-3 lbs short ribs, 1/4 inch thick

Marinade Mixture

  • 3-4 garlic cloves, minced
  • 2 tablespoons rice vinegar or cider vinegar
  • 2 tablespoons Asian sesame oil
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon ketchup
  • 2 teaspoons chopped fresh ginger
  • 3 tablespoons chopped scallions
  • 1/2 teaspoon red pepper flakes (optional)

  • Grilling Instructions
    Korean Short Ribs

    (Serves 4)

    1. Trim any fat or silver-skin off the surface of the ribs.

    2. In a bowl, combine the marinade ingredients and whisk well. Place short ribs in a large resealable plastic food bag. Pour marinade into bag, press out as much air as possible. Refrigerate 4-8 hours or overnight, turning the bag occasionally to distribute marinade evenly.

    3. Remove the ribs from the marinade, discarding the marinade, and pat dry.

    Continue to step 4 using your grill of preference.

    Gas Grill

    4. Preheat grill to medium-high with lid down about 10-15 minutes. Scrape grill clean with a brush.

    5. Grill short ribs 2.5-3 minutes per side with lid down for med-rare and 3-3.5 minutes per side for medium doneness. Transfer ribs to plate, tent loosely with foil for 5 minutes and serve.

    Charcoal Grill

    4. Build a single level fire with hardwood charcoal, burn until the coals have a thin layer of gray ash, scrape grill clean with a brush.

    5. Grill with lid open 2-2.5 minutes per side for med-rare and 2.5-3 minutes per side for medium doneness. Transfer ribs to plate, tent loosely with foil for 5 minutes, serve and enjoy your Korean short ribs.

    Keep a spray bottle handy for flare ups.

    Doneness Meat Thermometer Reading
    Rare 125-130 degrees
    Medium-Rare 135-140 degrees
    Medium 140-150 degrees
    Medium-well 150-155 degrees
    Well-done 160-165 degrees

    Grilling Tips

  • Always use an instant-read thermometer to check the doneness of a steak. Stick the thermometer through the side of the grilled steak deep into the meat but not touching the bone or fat.
  • For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.
  • Always let your steak rest for 5 minutes before cutting, to redistribute and retain more juices. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
  • To avoid flare ups, trim steaks closely, leave only thin layer of fat to preserve juiciness. Keep a spray bottle handy for flare ups.
  • Turn with tongs or spatula, piercing causes loss of flavorful juices.
  • Thin cut steaks can be cooked at a higher temperature.
  • To avoid burning, do not add bbq sauce until the last few minutes.
  • If using a gas grill, cook with lid down for best flavor, for more even cooking and energy efficiency. Keep lid open when grilling with charcoal.
  • Before heating the grill, brush the grill with vegetable oil to prevent sticking.
  • Never place cooked food on the same plate that held raw meats.
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    150° 66°

    175° 80°

    200° 93°

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    275° 135°

    300° 149°

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    450° 232°

    475° 246°

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