Korean-Style Short Ribs

By Marcus Samuelsson |

Most people think of short ribs as being time consuming to cook, but they do not have to take all day to prepare. This recipe is inspired by the galbi — barbecued beef — that I love to get in Koreatown. If you have kimchi on hand go ahead and serve it with this.


Prep Details

Servings: 4


2 pounds beef short ribs or country-style ribs

1 teaspoon honey

1/2 cup soy sauce

1 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon chili powder

2 garlic cloves,minced

1 teaspoon toasted sesame oil

lettuce leaves and kimchi , for garnish


(Photo by ccho)

1. Cut the ribs in half lengthwise, leaving them attached at the bone end, or leaving the fatty end attached in country ribs so that the meat is about 1/2-inch thick and place into a baking dish. In a medium bowl, mix the honey, soy sauce, coriander, cumin, chili powder, garlic and sesame oil. Pour the marinade over the short ribs, turning them to coat completely. Then let them sit for at least 10 minutes but preferably 1 hour, covered in the refrigerator.

2. Once ribs are done marinating, preheat your gas grill or broiler on high for 10 minutes. If you’re using the broiler, also heat your broiler pan so the meat will sear as soon as it hits the pan. For the broiler, remove the pan from the broiler, then carefully lay your short ribs on it, or lay them directly on the grill rack over high heat. Cook the ribs for 5 to 6 minutes, turning once, until they are just done. Do not overcook the meat or it will get tough and chewy.

3. To serve, cut the short ribs into bite-sized pieces and serve along side lettuce leaves and kimchi for guests to make their own short rib lettuce wraps.