Cooking Mastery: Grilled Beef Short Ribs – A Korean Culinary Delight

As an aspiring home chef and cricket enthusiast, I was thrilled to try my hand at making grilled beef short ribs. Having just started a food blog on Food and Meal, I thought it would be the perfect recipe to share some personal stories and opinions alongside the cooking instructions.

I’ve always loved grilling, ever since my dad taught me the basics as a kid. Some of my fondest memories are of us gathered around the barbecue on sunny summer weekends, bantering about cricket while we flipped steaks and ribs. Now that I have two rambunctious young daughters of my own, I want to keep family traditions like these alive. Although my wife teases me about being more invested in cricket than my cooking, I’m determined to master the grill this year.

Grilled Beef Short Ribs
Marination perfection – watch as our short ribs soak up the flavors.

Grilled Beef Short Ribs Recipe

Cooking Mastery: Grilled Beef Short Ribs - A Korean Culinary Delight 1

Grilled Beef Short Ribs

Marinate short ribs in a flavorful blend of garlic, soy sauce, pear, honey, and spices. Grill to perfection, achieving a caramelized exterior. Serve in manageable pieces for a delightful and convenient dining experience.
5 from 1 vote
Course: Main dishes
Cuisine: Korea
CookingStyle: Grilling
Prep Time: 4 hours
Cook Time: 10 minutes
Servings: 4 people
Calories: 112kcal
Author: Nazia Cooks
Cost: $50
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1 griller


  • 4 garlic cloves, chopped
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 1 whole Asian pear, peeled, cored, and puréed or crushed
  • 2 tablespoons honey
  • 2 tablespoons mirin
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons freshly ground black pepper
  • 3 to 4 pounds beef short ribs, flanken cut (see Tip following)


  • In a large bowl, mix together the garlic, soy sauce, sugar, pear, honey, mirin, sesame oil, and black pepper, stirring until the sugar and honey are dissolved. Add the short ribs and stir to coat well. Cover and refrigerate for at least 4 hours or overnight.
  • Preheat the grill to medium heat.
  • Grill the short ribs until well browned, about 3 to 4 minutes per side.
  • To serve, cut between the bones with kitchen shears to make pieces that are easy to eat.



INGREDIENT TIP: Flanken-cut short ribs are also called “LA-Style galbi.” The meat is thinly sliced across the bone, so that the meat doesn’t have to marinate as long and is tender.
TIP: Some people use Coca-Cola or 7-Up in their meat marinade to help tenderize the meat, and although I don’t do that, it is a useful trick if you don’t have at least 4 hours to marinate the meat.
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Calories: 112kcal | Carbohydrates: 27g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1686mg | Potassium: 80mg | Fiber: 1g | Sugar: 24g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg

Alternative Method: Oven-Baked Korean Beef Short Ribs

The marinade, a savory-sweet blend of soy sauce, brown sugar, garlic, and more, infuses the ribs with rich flavors. After marinating for at least 4 hours, bake in a preheated oven at 325°F for 2 hours until tender. Drizzle with sesame oil, garnish with green onions and sesame seeds, then serve hot over steamed white rice for a satisfying and delightful meal.

Cooking Tips

Grilled Beef Short Ribs
Secret to succulence: tightly sealed foil for slow baking.

The first trick is choosing the right cut. Opt for bone-in English-style short ribs over flanken style. The bone adds incredible flavor as the meat cooks low and slow over indirect heat. Just be sure to remove the thin membrane covering the bones for maximum tenderness.

My next tip is all about that lovely char. Sear the ribs over high direct heat for just 2-3 minutes per side first. This caramelizes the outside for fantastic flavor before the low and slow cooking. I love when bits of charred crust stick to the juicy meat – my idea of finger-licking goodness!

Finally, keeping a consistent low temperature of 300-325 F is crucial. The extended cooking time around 5-6 hours allows the meat to become fall-apart tender and takes on that sweet, smoky essence. I like to add wood chips to the coals for extra smoke flavor. Mesquite and hickory are perfect complements to beef.

Serving Suggestions

Grilled Beef Short Ribs
Served to perfection – a feast of korean flavors.

Take your Grilled Beef Short Ribs to new culinary heights with these inventive serving suggestions. For an authentic touch, go Yakiniku style, offering the ribs with a side of traditional Japanese Yakiniku dipping sauce. Alternatively, embark on a Korean BBQ feast by pairing the ribs with Kimchi Stew, Oyakodon, and Sesame Candies for a diverse flavor experience.

For a Japanese fusion twist, serve the ribs alongside Yaki Udon or Shoyu Ramen, creating a harmonious blend of grilled goodness and savory noodles. Transform the ribs into a taco extravaganza, topped with Corn Salsa and Cheese Corn for a fusion of Korean and Mexican flavors.

For a more sophisticated affair, opt for a Sushi Delight, presenting the grilled ribs alongside Nigiri Sushi and Seaweed Rolls, providing a Japanese-inspired feast with a medley of textures and tastes. Whichever combination you choose, these serving suggestions are bound to enhance the smoky and succulent flavors of the Grilled Beef Short Ribs, creating a memorable and satisfying dining experience.

FAQs of Grilled Beef Short Ribs

Beef Short Ribs

    Savoring the moment – a bite of Korean BBQ bliss.
  • How long does it take to grill short ribs? Grilling short ribs typically takes about 20-30 minutes, depending on the thickness and desired level of doneness.
  • Can you grill short ribs like a steak? Yes, short ribs can be grilled similar to a steak. Achieve a flavorful crust by searing each side and cook to your preferred doneness.
  • Should short ribs be boiled before grilling? Boiling short ribs before grilling is not necessary. Marinating and grilling directly can infuse them with rich flavors and achieve a delicious outcome.
  • Are beef grilling ribs the same as short ribs? Yes, beef grilling ribs and short ribs are often used interchangeably, referring to the same cut known for its rich flavor and tenderness.
  • Can I use boneless short ribs for this recipe? While bone-in short ribs are traditional, you can use boneless short ribs if you prefer. The cooking time may be slightly shorter, so monitor them closely.
  • How do I store leftovers? To store leftovers, allow the ribs to cool, then refrigerate them in an airtight container for up to 2-3 days. Reheat in the oven or microwave for a delicious meal.
  • Can I freeze the marinated ribs for later use? Yes, you can freeze marinated ribs in an airtight container or freezer bag for up to 3 months. Thaw them in the refrigerator before baking.
  • What can I use as a substitute for sesame oil? If you don’t have sesame oil, you can use vegetable oil as a substitute. However, sesame oil adds a distinct flavor that enhances the dish.
  • Can I prepare the marinade in advance and store it separately? Absolutely! You can prepare the marinade in advance and store it in the refrigerator for convenience. Just give it a good stir before using.
Read  Simple way to make Chicken with 40 cloves of Garlic


In closing, I hope this post has inspired you to fire up the grill and try making these incredible grilled beef short ribs. They may take some time and patience, but the end result of fall-off-the-bone, smoky deliciousness is so worth it.

Be sure to check Food and Meal for even more of my favorite recipes, tips, and stories that combine my twin passions of cricket and cooking. Whether you prefer juicy burgers or slow-cooked barbecue, grilling brings people together for good times and great food.

So gather your family around the barbecue this weekend. Regale them with tales of bowling feats on the pitch while you all dig into tender, tangy ribs fresh off the grill. Let the laughs, memories and finger-licking flavor create lasting bonds. That’s what the love of cooking and cricket is all about.


Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.

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