Galbi Short Ribs
Korean-style braised short ribs with a sweet-salty soy glaze, caramelized edges, and tender meat that falls off the bone. Ready in under 45 minutes with minimal hands-on time.
- Total time
- 45 min
- Servings
- 4
- Calories
- 580
- Protein
- 52g
Ingredients
- 2.5 lb beef short ribs (flanken cut, 2-3 inches thick)
- ½ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- ½ medium pear, grated or finely diced
- 1 cup water
- 2 whole scallions, sliced, divided
Instructions
- 1
Pat short ribs dry with paper towels. Season all sides with salt and black pepper.
- 2
Stir together soy sauce, brown sugar, sesame oil, garlic, ginger, and pear in a small bowl.
- 3
Heat oil in a large heavy skillet over medium-high until it shimmers, about 2 minutes.
- 4
Sear ribs in batches, 2-3 minutes per side, until deeply browned. Don't move them.
- 5
Return all ribs to pan. Pour in marinade and water, scraping up browned bits.
- 6
Reduce heat to medium-low, cover, and simmer 25–30 minutes until ribs are very tender.
- 7
Uncover and increase heat to medium. Simmer 3–5 minutes until sauce reduces and coats ribs.
- 8
Transfer to a serving plate. Garnish with remaining scallions and sesame seeds if desired.
Tools you’ll need
- large heavy skillet (12-inch cast iron or stainless steel)
- paper towels
- small bowl
- tongs
- wooden spoon or silicone spatula
- lid or aluminum foil
- serving plate
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