These delicious Grilled Korean Short Ribs are so tender and full of flavor! Marinated in a tangy Kalbi style marinade for hours, this juicy short rib recipe is sure to become an instant favorite!
5poundsKorean-style short ribsbeef chuck flanken, cut across bones
Thinly sliced green onionsfor garnish, if desired
Instructions
In a large zip lock bag, combine together the soy sauce, brown sugar, water, garlic, green onions and sesame oil to dissolve sugar.
Add ribs, squeeze out all the air and refrigerate for 4 hours or overnight.
Preheat outdoor grill for medium-high heat and lightly oil the grate. Remove the ribs and discard the marinade. Grill until meat is medium rare, about 3 minutes per side.
Notes
Nutritional information is approximate as most of the marinade is discarded.
Make sure to rinse the ribs before placing in the marinade. Because of the way they are cut, there are occasionally shards of bone left behind.
Storage: Leftovers can be stored in a resealable plastic bag in the refrigerator for up to 2-3 days. Reheat in the oven, or eat them cold straight out of the fridge.
Make ahead: The uncooked beef can be frozen in the marinade for up to 6 months. Thaw in the fridge before grilling.