How-To Guides

How to BBQ Korean-Style Beef Short Ribs

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Korean-style beef short ribs grilling over hot barbecue coals, showing caramelised edges and visible bone cross-sections

Korean Short Ribs BBQ Cooking Time

How to BBQ Korean-Style Beef Short Ribs: Korean-Style BBQ Beef Short Ribs, also known as LA galbi, are cut thinly across the bone, making them perfect for high-heat, quick cooking on the barbecue. This is very different from traditional beef short ribs, which require long, slow braising or smoking.

For best results, marinate the short ribs for 24 hours in a Korean BBQ marinade. The combination of soy sauce, garlic, sesame, sugar and pear juice not only imparts bold, savoury-sweet flavour but also tenderises the meat.

When it’s time to cook, get your grill piping hot. Korean-Style BBQ Beef Short Ribs are best cooked hard and fast over direct heat – just 2 to 3 minutes on each side is enough to caramelise the surface and deliver smoky depth with charred, crispy edges.

Perfect for summer grilling, these thin-cut short ribs are packed with flavour and cook in minutes.

How to Cook Korean Beef Short Ribs on the BBQ

  1. If using a marinade, coat the ribs thoroughly and leave them covered in the fridge for at least an hour, ideally 24 hours, to allow the flavours to develop. Korean short ribs come from a well-used part of the animal, meaning great flavour, and the marinade helps tenderise the meat.
  2. Remove the beef from the marinade or packaging.
  3. Rub a little olive oil over both sides of the ribs and season generously with sea salt and cracked black pepper if not using a marinade.
  4. Make sure your barbecue coals are hot and the flames have died down. The ribs should sizzle as soon as they hit the grill.
  5. Place the ribs on the barbecue and cook for 2–3 minutes on one side until caramelised and golden brown.
  6. Flip and repeat on the other side, giving them enough time to build a good crust.
  7. Set aside to rest for at least 5 minutes, loosely covered in foil.
  8. Serve and enjoy. Don’t forget to lick your fingers.

Top Tips for Cooking Korean-Style Beef Short Ribs on the BBQ

  • A rich BBQ marinade made with molasses, vinegar and mustard works beautifully. Brush it on during cooking to create a glossy, caramelised glaze.
  • In Argentina, these are called ‘Banderitas’, thin-cut ribs cooked fast over fire. Avoid crowding the grill and cook in batches if needed to get a proper sear.
  • Bring the ribs to room temperature before grilling to ensure even cooking. Once off the grill, rest them for five minutes to keep the juices in.
  • Serve with chimichurri or pickled slaw to cut through the richness and add brightness.
  • Slice against the grain if serving pre-sliced, to maximise tenderness.
  • Pair with something sharp or pickled to contrast the deep beef flavour and balance the dish.

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Brent, a proud New Zealander, was lucky to grow up in Hawke's Bay, often referred to as the Fruit Bowl of New Zealand, and famed for its wineries. As a third generation farmer, agriculture and livestock management are in his blood. Enthused by the wholesome food production scene, Brent began his 16-year career in hospitality at a local winery, and then gained experience at some world class hotels; Huka Lodge beside the Waikato River NZ, and Hayman Island within the heart of Australia's Great Barrier Reef. Having met his future wife Dawn, Brent moved to England in 2007 where he then spent 4 years as Head Chef at Hipping Hall, gaining multiple awards during his tenure. Brent is passionate about native breeds and the conservation and enhancement of natural biodiversity in rural landscapes; so his 2013 appointment as the General Manager of Swaledale Butchers was the perfect match.