Korean BBQ Beef Short Ribs

Made with soy sauce, garlic, ginger, onion, Asian pear, honey, sesame oil, and finished with The Bearded Butcher Hollywood Blend, these ribs deliver authentic Korean BBQ flavor with a beautifully charred exterior and tender, juicy bite. Whether grilled over charcoal, broiled, or cooked in a hot skillet, this recipe brings restaurant-quality Korean BBQ right to your backyard or kitchen.

LA Galbi was developed and popularized by Korean immigrants in Los Angeles, where butchers adapted American beef short ribs by slicing them across the bone into thin flanken-style strips. Unlike traditional English-cut short ribs, which are cut thick for braising, smoking, or roasting, LA Galbi uses flanken-cut short ribs that are sliced across the bone into thin strips about ⅓-inch thick. This unique cut allows the ribs to cook quickly while maximizing the surface area for the marinade, creating incredibly flavorful bites. For the most authentic flavor, cook the ribs over lump charcoal or hardwood charcoal. The slight smokiness pairs perfectly with the sweet, caramelized marinade.

One of the signatures of Korean BBQ is its balance of sweet, savory, salty, and umami flavors. This marinade combines soy sauce, garlic, ginger, onion, Asian pear, sesame oil, and honey to create the authentic flavors that make Korean BBQ so popular. The grated Asian pear also contains natural enzymes that help gently tenderize the beef during the marinating process.

For this recipe, we finish the marinade with The Bearded Butcher Hollywood Blend. Built on our Original Blend with the addition of cane sugar, it delivers the perfect balance of savory seasoning and sweetness. As the ribs cook, the sugar caramelizes beautifully, creating the rich color and irresistible crust that make these short ribs unforgettable. 

| Prep Time: 30 minutes | Marinate: 4 hours | Cook Time: 10 minutes | Total Time: 4 hour 40 minutes |

Ingredients

Beef

• 3-4 pounds cross-cut beef short ribs (Flanken or LA Galbi cut), about ⅓-inch thick

Marinade

• ½ Korean (Asian) pear
• 2 tablespoons minced garlic (about 6 cloves)
• ½ medium onion, grated
• 1 teaspoon minced fresh ginger (about a ½-inch piece)
• ½ cup soy sauce
• ½ cup water
• ¼ cup granulated sugar
• 2 tablespoons honey
• ¼ cup cooking rice wine (Korean matsul, mirim, or Japanese mirin)
• 2 tablespoons sesame oil
• 3 scallions, finely chopped
• 2 tablespoons The Bearded Butcher Hollywood Blend
• 1 teaspoon sesame seeds (optional)

Instructions

Prepare the Ribs

1. Rinse the short ribs under cold water to remove any bone dust and excess blood from the surface.
2. Drain thoroughly and pat dry with paper towels.

Make the Marinade

1. In a blender, combine the Asian pear, onion, garlic, and ginger until completely smooth.
2. Transfer and strain the mixture to a large bowl.
3. Whisk in:
   • Soy sauce
   • Water
   • Sugar
   • Honey
   • Rice wine
   • Sesame oil
   • Scallions
   • The Bearded Butcher Hollywood Blend
4. Mix until the sugar has completely dissolved.

Marinate

1. Add the ribs to the marinade, making sure every piece is evenly coated.
2. Cover and refrigerate for 6–8 hours, or overnight for the best flavor.
3. Flip the ribs halfway through the marinating time if possible.
4. Thicker-cut ribs may benefit from a slightly longer marinade

Cooking Method

Grill (Recommended)

1. Preheat your grill to medium-high heat (400–450°F).
2. Remove the ribs from the marinade and gently wipe away any large pieces of pear, garlic, ginger, or onion to help prevent burning.
3. Grill for 2-3 minutes per side, turning only once, until caramelized with lightly charred edges.
4. Charcoal grilling provides the most authentic Korean BBQ flavor, but a gas grill works just as well. Watch carefully - the sugars in the marinade can burn quickly.

Broiler

1. Preheat your oven's broiler.
2. Arrange the ribs in a single layer on a broiler pan about 6 inches below the heating element.
3. Broil for 5-6 minutes.
4. Flip and cook another 3-4 minutes, or until caramelized and slightly charred. Watch carefully - the sugars in the marinade can burn quickly.

Pan-Seared

1. Heat a large nonstick or cast-iron skillet over medium heat.
2. Cook 4-5 ribs at a time in a single layer for 4–5 minutes.
3. Flip and cook another 4-5 minutes until browned.
4. If the pan begins to dry out, add a small amount of strained marinade to create a glaze while the ribs finish cooking. Watch carefully - the sugars in the marinade can burn quickly.

Chef's Notes

• The sugars from the honey, pear, and marinade create the signature caramelized crust, but they can burn quickly once caramelized. Keep a close eye on the ribs during the final minutes of cooking.
• No grill? No problem! These ribs are just as delicious pan-seared or broiled.
• Before cooking, remove any large pieces of garlic, ginger, onion, or pear pulp from the surface of the meat. These bits cook faster than the beef and can burn before the ribs have time to develop a proper sear.
• For the most authentic flavor, serve with steamed rice, kimchi, and your favorite Korean side dishes.
• Cook until the ribs reach an internal temperature of 145°F for medium. Because they're thinly sliced, they cook very quickly.
• Let the ribs rest for 3-5 minutes before serving.

Serve With

• Steamed white rice
• Kimchi
• Pickled vegetables
• Lettuce wraps
• Ssamjang
• Grilled vegetables
• Cucumber salad

Sweet, savory, smoky, and beautifully caramelized, these Authentic LA Galbi (Korean BBQ Short Ribs) deliver everything you love about Korean BBQ in every bite. The flavorful marinade, quick cooking time, and irresistible char make this a recipe you'll come back to again and again. Whether you fire them up over charcoal, sear them in a cast-iron skillet, or broil them in the oven, these tender short ribs are guaranteed to impress. Serve them with steamed rice, kimchi, and your favorite Korean side dishes for a meal that's as fun to share as it is delicious.