Back

Edit Recipe

Recipe Title *

Recipe Photo

Korean Grilled Short Ribs for Gas Grill-Kalbi

Replace Photo Remove photo

New photo preview:

Ingredients

Amount

Unit

Ingredient

Preparation

No ingredients yet. Click "Add" to add ingredients.

Directions

1. Process pear, garlic, ginger, soy sauce, oil, sugar, and vinegar in food processor until smooth, 20 to 30 seconds, scraping down sides of bowl as needed. Transfer to medium bowl and stir in scallions.

2. Spread one-third of marinade in 13 by 9-inch pan or other suitable container that will hold ribs in 2 layers. Place half of meat in single layer over marinade. Pour half of remaining marinade over meat, followed by remaining meat and marinade. Cover tightly with plastic wrap and place in refrigerator. Marinate ribs for at least 4 hours and up to 12 hours, turning meat once or twice to ensure that it marinates evenly.

3. Turn all burners to high, close lid, and heat grill until very hot, about 15 minutes. Scrape cooking grate clean with grill brush and wipe with wad of oil-soaked paper towels, holding towels with tongs.

4. Grill half of meat directly over burners, with lid down, turning 3 or 4 times, until well browned on both sides, 10 to 14 minutes. Move first batch of meat off heat onto platter and keep warm while repeating browning with second batch. Transfer second batch of meat to platter. Return first batch of meat to grill and warm for 30 seconds; transfer to platter and serve immediately.

5. For Korean-Style Ribs:

Korean-style ribs are fattier than English-style ribs, so watch for flare-ups at the grill. Follow recipe above, substituting 2 1/2 pounds Korean-style beef short ribs that are trimmed of excess fat and cut no more than 1/4 inch thick.

STEP BY STEP: Getting English-Style Ribs Ready to Grill

If using boneless ribs, skip to step 2.

1. Remove meat from bone, positioning chefs knife as close as possible to bone.

2. Trim excess hard fat and silver skin from both sides of meat.

3. Slice meat at angle into 4 to 5 pieces ranging from 1/2 to 3/4 inch thick.

4. Place plastic wrap over meat and pound into even 1/4-inch-thick pieces.

STEP BY STEP: Types of Short Ribs

Depending on butchering technique, short ribs can vary markedly in appearance. Our recipe uses widely available English-style ribs; Korean-style and boneless ribs can also be used.

English-Style: This common choice contains a single bone, about 4 to 5 inches long. Look for ribs that have at least 1 inch of meat above the bone.

Flanken and Korean-Style: The authentic choice is the thinly-sliced flanken rib (sold only in Asian markets) which requires no butchering. The same as flanken-style ribs but cut much thinner, usually about 1/4-inch thick.

Boneless: A good option that is available at some markets. Make sure they are at least 4 inches long and 1 inch thick.

Notes

Koreans know how to take tough short ribs and transform them into tender barbecued beef in just minutes. Could we learn from their example?

If pressed for time, a 1-hour marinade will provide sufficient flavor, but it will not tenderize the meat as well as a longer marinade. Make sure to buy English-style ribs that have at least 1 inch of meat on top of the bone, avoiding ones that have little meat and large bones. Two pounds of boneless short ribs at least 4 inches long and 1 inch thick can be used instead of bone-in ribs. Alternatively, 2 1/2 pounds of thinly sliced Korean-style ribs can be used (no butchering is required; see step 5).

For a spicier marinade, add 1/2 teaspoon or more hot red pepper flakes. Serve with steamed rice, kimchi (spicy pickled vegetables), and, if available, a spicy bean paste called gochujang.

In order to maximize heat on a gas grill, keep all burners on high and remain vigilant about flare-ups, spraying flames with water from squirt bottle if necessary.

Traditionally, all these ingredients are wrapped in a lettuce leaf and eaten like a taco

Nutrition Facts (per serving)

Calories

Protein (g)

Carbs (g)

Fat (g)

Fiber (g)

Sugar (g)

Sodium (mg)

Cholesterol (mg)

Leave fields empty if nutrition data is not available. Values are per serving.

Cancel

AI Image Search

Title

Danger Zone

Delete this recipe

Once deleted, this recipe cannot be recovered.

Delete Recipe

Are you sure you want to delete "Korean Grilled Short Ribs for Gas Grill-Kalbi"? This action cannot be undone.