Korean BBQ Short Ribs Recipe

Soy sauce: A salty and savory liquid made from fermented soybeans, essential for the marinade.

Brown sugar: Adds sweetness and helps caramelize the ribs during grilling.

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

Garlic: Adds a pungent and aromatic depth to the marinade.

Ginger: Contributes a warm, spicy flavor and helps tenderize the meat.

Pear: Grated pear adds sweetness and helps tenderize the short ribs.

Beef short ribs: The star of the dish, these ribs are marinated and grilled to perfection.

For an extra depth of flavor, consider adding a splash of rice vinegar to the marinade. This will help to tenderize the beef short ribs even further and balance the sweetness of the brown sugar and pear. Additionally, when grilling, make sure to pat the ribs dry with a paper towel before placing them on the grill. This will help achieve a better char and prevent steaming.

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

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which complements the marinade.

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

• garlic, minced - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic provides a more robust flavor.

• ginger, minced - Substitute with ground ginger: Ground ginger can be used, but it is more concentrated, so use less.

• pear, grated - Substitute with apple, grated: Grated apple provides a similar sweetness and texture to pear.

• beef short ribs - Substitute with pork ribs: Pork ribs can be used as they also have a good amount of fat and can absorb the marinade well.

• Allow the beef short ribs to cool completely at room temperature before storing. This helps to prevent condensation, which can lead to sogginess.

• For short-term storage, place the short ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.

• If you plan to store the short ribs for a longer period, freezing is the best option. Place the ribs in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once the short ribs are frozen, transfer them to a heavy-duty freezer bag or an airtight container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• To reheat, thaw the short ribs in the refrigerator overnight. This ensures even reheating and maintains the texture and flavor.

• For reheating, preheat your oven to 350°F (175°C). Place the short ribs in an oven-safe dish, cover with aluminum foil, and heat for about 20-25 minutes, or until warmed through.

• Alternatively, you can reheat the short ribs on the stovetop. Place them in a skillet over medium heat, adding a splash of beef broth or water to keep them moist. Heat until thoroughly warmed, turning occasionally.

• For a quick option, use the microwave. Place the short ribs on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot, checking frequently to avoid overcooking.

• Garnish with fresh sesame seeds and chopped green onions before serving to refresh the dish and add a burst of flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the short ribs in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for about 15-20 minutes or until the short ribs are warmed through.
  4. For a crispy finish, remove the foil for the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of sesame oil or olive oil.
  2. Place the short ribs in the skillet and cover with a lid.
  3. Cook for about 5-7 minutes, turning occasionally, until the short ribs are heated through.

• Microwave Method:

  1. Place the short ribs on a microwave-safe plate.
  2. Cover with a microwave-safe lid or damp paper towel to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking and turning halfway through, until the short ribs are hot.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the short ribs on the grill and cover.
  3. Grill for about 2-3 minutes on each side, until the short ribs are heated through and have a nice char.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the short ribs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove from the bag and sear in a hot skillet for 1-2 minutes per side for a crispy exterior.

• Mixing bowl: A large bowl used to combine the marinade ingredients thoroughly.

• Grater: Essential for grating the pear to add sweetness and tenderize the meat.

• Garlic press: Handy for mincing garlic quickly and efficiently.

• Knife: Used for mincing the ginger and any other chopping needs.

• Cutting board: Provides a stable surface for mincing garlic and ginger.

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

• Tongs: Useful for turning the short ribs on the grill to ensure even cooking.

• Grill: The primary cooking tool to achieve that perfect char on the short ribs.

• Refrigerator: Necessary for marinating the short ribs for at least 2 hours or overnight.

• Serving platter: Ideal for presenting the grilled short ribs attractively.

• Basting brush: Optional but useful for applying extra marinade while grilling.

• Sesame seed grinder: Optional for freshly grinding sesame seeds if you prefer.

Prepare the marinade in advance: Mix the soy sauce, brown sugar, sesame oil, garlic, ginger, and pear the night before to save time on the day of cooking.

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

Preheat the grill: Start preheating the grill while you take the ribs out of the fridge to save time.

Batch cooking: Grill extra short ribs and store them for quick meals throughout the week.