Korean Short Ribs (Galbi)

Servings: 6 Prep Time: 15 minutes + 8 hours marinating (overnight is best) Cook Time: 20 minutes Total Time: About 8 hours 35 minutes

3 pounds (about 1.36 kg) thin-sliced bone-in beef short ribs, ¼–⅜ inch thick (flanken style, Korean-style, or LA-style cut across the bone)
1 Asian pear (Nashi pear), peeled, cored, and cut into chunks (substitute ripe Bosc or Anjou pear if needed)
1 small onion, cut into chunks
5 garlic cloves
1½-inch piece fresh ginger, peeled and roughly chopped (or use ginger puree)
½ cup low-sodium soy sauce (or low-sodium tamari)
¼ cup brown sugar
3 tablespoons honey
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar (unsweetened)
1 teaspoon ground black pepper
High-heat oil (for grill pan, if using)
For garnish & serving: 3 green onions (sliced), lettuce leaves, steamed rice, kimchi, ssamjang (optional)

Add the Asian pear, onion, garlic, ginger, soy sauce, brown sugar, honey, sesame oil, rice wine vinegar, and black pepper to a food processor.
Pulse until completely smooth and well combined.
- No food processor? Finely grate the pear and onion, mince the garlic, grate the ginger finely, then whisk everything together.

If your ribs are thicker than ⅜ inch (up to about ½ inch), gently pound them with a meat mallet to tenderize.
Place the ribs in a large bowl or zip-top bag.
Pour the marinade over the ribs. Massage well so every piece is coated.
Cover and refrigerate overnight (or at least 4–8 hours). Flip or stir once or twice during marinating for even flavor.
When ready to cook: Preheat your grill to medium-high heat. (Or heat a grill pan/cast-iron skillet over medium-high with a little high-heat oil.)
Cook the ribs in batches: 2–3 minutes per side until nicely caramelized and slightly charred on the edges. Don’t overcrowd the pan/grill — this helps them caramelize instead of steam.
Transfer cooked ribs to a platter and sprinkle with sliced green onions.

Serve family-style:

Wrap pieces of beef in large lettuce leaves with steamed rice, kimchi, and a dollop of ssamjang.
Cut the meat off the bone with kitchen shears if you like (makes wrapping easier).
This is classic Korean BBQ style — fun and interactive!

Look for “flanken-cut” or “Korean-style short ribs” at the butcher — thin slicing is key.
The pear tenderizes the meat naturally and adds sweetness — don’t skip it!
Grill pan tip: Wipe it clean between batches to avoid burnt bits.
Leftovers keep in the fridge for up to 4 days. Reheat gently in a skillet over medium heat.

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