Kalbi Short Ribs
Succulent beef short ribs braised in a sweet and savory soy-sesame sauce until fall-off-the-bone tender. This Korean barbecue classic balances the richness of the meat with the bright freshness of green onions and a gentle touch of garlic. Perfect for a festive dinner served over steamed rice.
For 4 servings
- prep · ~30 min
Soak and drain the short ribs.
Place the short ribs in a large bowl and cover with cold water. Soak for 30 minutes, changing the water once halfway through to draw out any blood and impurities. Drain well and pat the ribs completely dry with paper towels.
TIPDrying the ribs well is critical for getting a good sear. - prep · ~5 min
Make the braising liquid.
1.In a bowl, whisk together the soy sauce, water, brown sugar, sesame oil, rice vinegar, black pepper, and salt until the sugar dissolves.2.Stir in the minced garlic, minced ginger, and the white parts of the sliced green onions. - fry · ~10 min
Sear the short ribs.
1.Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.2.Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned, about 3 to 4 minutes per side.3.Transfer the browned ribs to a plate and set aside.TIPDon't rush the sear. A deep brown crust builds the foundation of the dish's flavor. - simmer · ~140 min
Simmer the ribs in the sauce.
1.Return all the seared short ribs to the Dutch oven.2.Pour the prepared braising liquid over the ribs, ensuring they are mostly submerged.3.Bring the liquid to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.4.Cover the pot with a tight-fitting lid and simmer for 2 to 2 1/2 hours, or until the meat is fork-tender and pulling away from the bone.TIPCheck the pot once or twice during simmering. If the liquid reduces too quickly, add a splash of hot water. - simmer · ~10 min
Reduce the sauce.
Once the meat is tender, transfer the short ribs to a serving platter and tent loosely with foil. Skim any excess fat from the surface of the sauce in the pot. Increase the heat to medium-high and simmer the sauce, uncovered, for 5 to 10 minutes until it thickens slightly into a luscious, glossy glaze.
TIPA proper reduction is key. The sauce should coat the back of a spoon. - assemble · ~2 min
Glaze the ribs and serve.
Return the short ribs to the pot and spoon the thickened sauce over them, turning to coat each piece. Arrange the glazed ribs on a final serving platter. Garnish generously with the reserved green parts of the sliced green onions and a sprinkle of toasted sesame seeds.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the ribs in cold water for 30 minutes, changing the water once, to draw out blood and impurities for a cleaner flavor.
- 2Pat the ribs completely dry before searing — any moisture will steam the meat and prevent a deep brown crust.
- 3Sear the ribs in batches; overcrowding the pot lowers the temperature and leads to steaming instead of browning.
- 4Simmer the ribs gently on low heat — a vigorous boil will toughen the meat and cause the sauce to reduce too quickly.
- 5Check the pot a couple of times during the 2-hour simmer; add a splash of hot water if the liquid level gets too low.
- 6Skim excess fat from the sauce before reducing it, so the final glaze is glossy and clean, not greasy.
- 7Reduce the sauce until it coats the back of a spoon — this concentrated glaze is what gives the ribs their signature shine and flavor.
Adapt it for your goals.
Spicy kalbi
Add 1-2 tablespoons of gochujang (Korean chili paste) or a teaspoon of gochugaru (Korean chili flakes) to the braising liquid for a spicy kick that complements the sweet soy base.
fruity kalbiFruity kalbi
Replace the water with apple or pear juice (or add 1/2 cup of grated Asian pear) to the braising liquid — the natural enzymes tenderize the meat and add a subtle fruity sweetness.
instant pot kalbiInstant pot kalbi
After searing, pressure cook the ribs in the braising liquid on high for 35 minutes, then natural release for 15 minutes. Finish by reducing the sauce on sauté mode for a quick weeknight version.
Why this is on our healthy list.
Rich in Collagen
Beef short ribs are a great source of collagen, which breaks down during slow cooking into gelatin, supporting joint and skin health.
Good Source of Iron
Beef provides heme iron, which is easily absorbed by the body and essential for healthy red blood cells and energy levels.
Contains Antioxidants
Garlic and ginger in the braising liquid offer natural antioxidant and anti-inflammatory compounds that support immune function.
High-Quality Protein
Each serving of short ribs delivers a substantial amount of protein necessary for muscle repair and maintenance.
Frequently asked questions
Use flanken-style (English cut) short ribs cut across the bone into 2-3 inch pieces. They have the right fat-to-meat ratio and cook evenly in the braising liquid.
