Beef short ribs or flanken are widely used in the Jewish kitchen. Slowly braising them or adding them to soups are the most typical methods of cooking them. But my very favorite way to enjoy them is marinated in a mixture of soy sauce, toasted sesame oil, ginger, garlic, brown sugar, green onions, and Asian pear, then cooked quickly on a hot barbeque. You have to plan ahead so you can let the ribs marinate for a minimum of eight hours (but overnight is even better), but then they need just a few minutes on each side to cook.
In kosher butcher shops, the short ribs you need are usually called Miami ribs or flanken. They’re strips of 4 beef bones sliced approximately 1/3-inch thick across the bones. In other places, they may be sold as Korean-style short ribs. If short ribs are hard to find, I’ve also thinly sliced minute roasts into stips, skewered them, and marinated them.
These have such great flavour, I often serve them with simple steamed rice and broccoli. This should serve 4, but they’re so good people might fight over them. 😉
Korean Style BBQ Ribs (Galbi)
Thin beef short ribs marinated with soy, ginger, garlic, sesame, Asian pear and brown sugar grilled until lightly charred. Delicious.
- 2 lbs. / 908 grams Miami beef short ribs (approximately 12 strips, cut 1/3-inch thick)
- 3 large garlic cloves, crushed
- 2 Tbsp. fresh ginger, finely grated
- 4 oz. / 114 grams brown sugar (1/2 cup packed)
- 3 Tbsp. toasted dark sesame oil
- 1/2 cup soy sauce
- 2 green onions, trimmed and cut into 1-inch pieces (plus more, sliced for garnish)
- 1/2 large Asian pear, peeled, cored and finely grated
- toasted sesame seeds for garnish
- Put the ribs into a large freezer bag (or container). Combine the marinade ingredients in a small bowl and whisk together. Pour the mixture over the ribs and make sure all of the ribs have been coated in marinade. Close the bag, removing as much air as possible.
- Refrigerate the ribs for a minumum of eight hours, but overnight is best. Every few hours, turn the bag over.
- When you’re ready to cook the ribs, remove them from the fridge and let them warm up a little bit as you preheat your barbeque. Preheat the barbegue (gas or charcoal) to high. When it’s hot, carefully oil the grill.
- Place the ribs on the grill and cook for 3-4 minutes, until lightly charred, and turn over. Cook the second side for another 3-4 minutes.
- Remove from the grill, garnish with sliced green onion and toasted sesame seeds and enjoy!