Kalbi Short Ribs

November 20, 2020

Kalbi short ribs are long, thin pieces of meat that are attached on one side to cross-sections of bones. They’re commonly found on Korean or Hawaiian BBQ menus, and a super easy cut of meat to cook at home. An overnight soy-based marinade gives these fatty slices of meat an umami boost. Grated pear and rice wine are added to tenderize the meat, making them a melt-in-your-mouth flavor experience for the whole family.


3lb 100% grass fed short ribs

⅓ cup soy sauce

⅓ cup brown sugar

⅓ cup rice wine or mirin

1 Tbsp sesame oil

1 tsp black pepper

1 medium onion, grated

1 medium Asian pear or apple, grated

8 garlic cloves, grated

1 1-inch chunk of ginger, grated


  1. Rinse the short ribs in cold water, pat dry and set aside. Combine all of your marinade ingredients, and then pour over the short ribs. 
  2. Refrigerate for at least 2 hours or overnight. The longer they’re marinating, the better they are!
  3. Cook short ribs on a hot grill or cast iron skillet until nicely browned but juicy. Serve alongside a refreshing salad, sliced cucumbers, lime wedges, and white rice.

Recipe by Local Roots team member Phoebe Tran

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