This recipe for Korean BBQ Beef Short Ribs, is as simple as it gets. Marinate for a day or two and grill! It couldn’t be simpler!

There is no shortage of Kalbi in Chicago. Within a 5 mile radius of my home, there several Korean restaurants that serve Kalbi. Also known as Galbi, these thinly cut beef short ribs are traditionally marinated and grilled. While we enjoy the experience of going out for Korean barbecue, with their table grills and banchan, we also enjoy making these ribs at home. It’s grilling season in Chicago! Try these short ribs and I guarantee you will want to make them again and again.

Ingredients

• 1.5 pound thin cut beef short ribs
• 1/3 Cup olive oil
• 1/4 Cup sesame oil
• 1 Teaspoon ground ginger (2-3 tsp fresh)
• 1/4 Cup soy sauce (just under 1/4 cup)
• 1 Tablespoon sesame seeds
• 1/4 Cup thinly sliced onion or two scallions
• 4-6 Cloves crushed garlic
• 2 Tablespoon brown sugar (well packed)
• 1/4 Teaspoon crushed red pepper
• Juice of one lime

01

Position a gallon size Ziploc bag in a 1 quart measuring cup to form a bowl. Add in all of the ingredients, except the short ribs. Mix well.

02

Add the short ribs to the marinade, making sure each strip is well coated.

03

Seal the bag, making sure the ribs and marinade are evenly distributed. Place on a platter and refrigerate for 24-48 hours. Turn the bag a few times, during the process, to make sure all the strips remain coated. I highly recommend marinating a full 48 hours for optimum flavor.

04

Heat a lightly oiled stovetop grill pan, or grill. Add the ribs and cook about 5 minutes per side. You should see a little char forming along the bones and edges of the meat (as shown below). Similarly, the meat will turn a rich brown color as it caramelizes. If, after 10 minutes, the meat is still bloody (as shown above), cook a little longer on each side.

Place the Kalbi on a platter and enjoy!! This recipe serves 2 people.

Korean BBQ Beef Short Ribs are the ultimate finger food. The beef is tender, with a hint of sweetness from the brown sugar. In our house, we serve them with a simple oil and vinegar salad which balances the rich flavor quite well. We work our way around those little bones with wild abandon and if we could eat the bones we would.

This recipe is about as simple as it gets. Enjoy!!