Korean BBQ Short Ribs
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The most delicious homemade Korean BBQ sauce is tossed with boneless short ribs and either grilled or sous vide for a scrumptious and easy meal!
When you make the best Korean BBQ sauce ever, you then put it on everything from Korean BBQ Chicken Pizza and Korean BBQ Grilled Salmon to Korean BBQ Meatballs and Korean BBQ Chicken Tacos!
Today, I’m so excited to introduce my latest endeavor into the world of Korean BBQ goodness! For this recipe, I tossed boneless short ribs with the aforementioned best Korean BBQ sauce ever, then prepared them in two different ways.
The first preparation is a quick marinade and grill. This quick short rib recipe is made in under 30 minutes.
For the second preparation I used my new Sous Vide Machine (which I’m totally obsessed with!) to cook the short ribs for four hours. This method takes longer, but is still very easy to prepare and results in a melt-in-your-mouth Korean BBQ Short Ribs recipe that you’re going to fall in love with!
Korean BBQ Short Ribs Ingredients
- Korean BBQ Sauce
- 1 ½ cups brown sugar
- 1 ½ cups soy sauce (Tamari for gluten-free)
- ½ cup mirin
- ½ cup water
- 2 tbsp rice wine vinegar
- 3 tbsp chili paste
- 1 tbsp sesame oil
- 1 tsp ground black pepper
- 1 tbsp fresh ginger (grated)
- 6 cloves garlic (crushed)
- 1 green onion (finely chopped)
- 2 tablespoon cornstarch
- 2 tablespoon water
- 4 (8 oz) boneless beef short ribs
- ½ tsp salt
- ½ tsp black pepper
In a large saucepan combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
In a small bowl, combine the cornstarch and water. Add this mixture to the boiling sauce. Whisk to combine well, reduce heat to medium and cook 3-4 minutes. Turn the heat off and set the sauce aside.
Korean BBQ Short Ribs Grill Preparation
Heat a grill over medium-high heat. Sprinkle the short ribs with salt and pepper, then toss with ⅓ cup Korean BBQ Sauce. Set the remaining sauce aside for serving.
Grill the short ribs for 8-10 minutes, flipping throughout. Remove from the grill and rest 5-10 minutes.
Thinly slice the ribs against the grain and serve with the remaining Korean BBQ Sauce.
Korean BBQ Short Ribs Sous Vide Method
Place each of the short ribs in it’s own airtight sealed plastic bag with about 2 tablespoons of the Korean BBQ Sauce. Toss to coat. Set the remainder of the Korean BBQ aside.
Fill the sous vide machine with water to the fill line. Set the temperature at 130°F. Once the sous vide water has heated, place the short ribs in the sous vide rack .
Since I don’t have a fancy vacuum sealer yet, I simply use the “water displacement method” of placing the airtight sealed bag with the short ribs in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
Cook for 4 hours in the sous vide.
After removing the short ribs from the sous vide. Sear them on each side for 10-15 seconds in a cast iron skillet or grill pan over high heat.
Allow to rest for 5-10 minutes, thinly slice against the grain and serve with the remaining Korean BBQ Sauce.
I served this dish with Kimchi Fried Rice and Roasted Asian Vegetables, which were the perfect accompaniment to these flavorful Korean BBQ Short Ribs!
Have you joined the wonderful world of Sous Vide cooking yet?
If so, comment below with your favorite sous vide recipes! Be sure to check out these sous vide recipes for Italian Flank Steak, Rosemary Garlic Steak & Chipotle Apple Pork Loin!
If you haven’t joined the sous vide revolution yet, I highly recommend grabbing a Sous Vide! It’s such an easy and delicious cooking method that I know you’ll fall in love with, just like I have!
Korean BBQ Short Ribs
Ingredients
Korean BBQ Sauce
- 1 ½ cups brown sugar
- 1 ½ cups soy sauce, Tamari for gluten-free
- ½ cup mirin
- ½ cup water
- 2 tbsp rice wine vinegar
- 3 tbsp chili paste
- 1 tbsp sesame oil
- 1 tsp ground black pepper
- 1 tbsp fresh ginger, grated
- 6 cloves garlic, crushed
- 1 green onion, finely chopped
- 2 tablespoon cornstarch
- 2 tablespoon water
Short Ribs
- 4 8 oz boneless beef short ribs
- ½ tsp salt
- ½ tsp black pepper
Instructions
- In a large saucepan combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
- In a small bowl, combine the cornstarch and water.
- Add this mixture to the boiling sauce.
- Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
- Turn the heat off and set the sauce aside.
Grill Preparation
- Heat a grill over medium-high heat.
- Sprinkle the short ribs with salt and pepper, then toss with 1/3 cup Korean BBQ Sauce.
- Set the remaining sauce aside for serving.
- Grill the short ribs for 8-10 minutes, flipping throughout.
- Remove from the grill and rest 5-10 minutes.
- Thinly slice the ribs against the grain and serve with the remaining Korean BBQ Sauce.
Sous Vide Method
- Place each of the short ribs in it’s own airtight sealed plastic bag with about 2 tablespoons of the Korean BBQ Sauce, toss to coat.
- Set the remainder of the Korean BBQ aside.
- Fill the sous vide machine with water to the fill line.
- Set the temperature at 130°F.
- Once the sous vide water has heated, place the short ribs in the sous vide rack .
- Since I don’t have a fancy vacuum sealer yet, I simply use the “water displacement method” of placing the airtight sealed bag with the short ribs in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
- Cook for 4 hours in the sous vide.
- After removing the short ribs from the sous vide, sear them on each side for 10-15 seconds in a cast iron skillet or grill pan over high heat.
- Allow to rest for 5-10 minutes, thinly slice against the grain and serve with the remaining Korean BBQ Sauce.
Nutrition Facts
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3 Comments on “Korean BBQ Short Ribs”
Could I freeze any leftover bbq sauce?
Yes, freeze it in any freezer-safe container for up to 3 months. To defrost, I recommend placing it in the fridge for 24 hours.
Yummmmm… looking tasty!!! Bringing it back to my roots! 😉