You’ll be blown away by this Negroni cocktail. I think this is an Italian beverage that is typically consumed while consuming marinated olives. Make careful to utilize gin of a high caliber!
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 9 hrs |
| Total Time: | 9 hrs 40 mins |
| Servings: | 6 |
Ingredients
- 5 pounds beef short ribs, cut flanken style
- 1 Asian pear, cored and cubed
- 1 onion, coarsely chopped
- 5 cloves garlic
- 1 cup soy sauce (such as Kikkoman®)
- 1 cup brown sugar
- ¼ cup honey
- ¼ cup sesame oil
- black pepper to taste
Instructions
- Place ribs in a large pot and cover with cold water. Soak ribs in the refrigerator for 1 hour to pull out any blood. Drain.
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- Combine Asian pear, onion, and garlic in a blender; blend until smooth. Pour into a large bowl and stir in soy sauce, brown sugar, honey, sesame oil, and black pepper. Add ribs to soy mixture; turn to coat evenly. Cover the bowl and marinate in the refrigerator, 8 hours to overnight.
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- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove ribs from marinade and cook on the preheated grill until meat is tender and the outside is crusty, 5 to 10 minutes per side. Discard marinade.
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- You can use rice wine or kiwis instead of Asian pears.
Nutrition Facts
| Calories | 1092 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 2 g |
| Protein | 39 g |
| Saturated Fat | 31 g |
| Sodium | 2501 mg |
| Sugars | 51 g |
| Fat | 79 g |
| Unsaturated Fat | 0 g |
Reviews
My husband love it. Not sure if it was because of the recipe itself or the combination of side dishes I prepared (spinach, bean sprouts, black beans and ssamjanag sauce). I also added 1/4 c green onions and 1/2 t black pepper and 2T rice wine since I did not have the asian pear. The meat was a little tough, maybe because the Safeway’s ribs were cut thicker than what you would get at a Korean grocery store. Next time I’ll tenderize with baking soda for 30 mins (1t baking soda + 3T h20/ lb beef prior ( rinse off after 30 mins) prior to placing in sauce mixture.
I thought this marinade was superb. I added a touch of chili powder (for our tastes. I have made this several times now. It is better if you let the meat marinade over night.
Tips fromI received from from a harumoni (Korean grandmother): These are referred to as “L.A. ribs.” Rinse ribs under running water to remove bone chips first. Then soak in Coca-Cola, ginger ale or 7-Up for an hour in the fridge to draw out blood, then drain but don’t rinse again. The rest of the recipe is excellent.
These are amazing!!!! I made them as written. Next time I’ll add some green onions and ginger as suggested, but you don’t need to. They’re finger lickin’good as is!
Followed the recipe as is, and my ribs turned out amazingly well. Whole family enjoyed them with steamed jasmine rice and kimchi. Had no leftovers! Family asked for me to make them again for dinner a day later! A great recipe! Thanks for sharing.
Instead of an Asian pear I used some left over applesauce I had. Delicious recipe!
This recipe is sooo good, I had to sign up on this site to post a review. I honestly encourage anyone reading my review to TRY THIS recipe! Im asian and have eaten alot of galbi at restaurants. This recipe matches with the best I’ve eaten if not better. I bought a good cut of short ribs, expensive but so worth it. Its nicely marbled and less fat then cheap cuts. I followed the recipe to a T. Thank you to the poster of this recipe!
Great flavor, will use again!
I used low sodium soy sauce and it was delicious!
Husband, father, and brother approved.
Fantastic recipe. I won my family’s annual rib competition with this. The only changes I made were as suggested, used kiwi and a splash of rice vinegar instead of Asian pear because the pear is hard to come by in my town. I also added ginger to the marinade. This recipe is so easy and delicious it will definitely be one of our go to lunches.
I lived and worked as a chef in Seoul for three years and often ate Kalbi with my Korean wife. While the marinade is close to being authentic, there are a few ingredients missing, the cut of meat is wrong and that is why only 2 stars. When I was in Seoul, they never served “short” ribs as used in this and other recipes on this site but a rib with a lot of meat attached which was cut and spread out from the bone. Difficult to describe and I do not have a camera to show what I mean as I am preparing it for some friends tonight for our monthly ethic food gathering .
This is a very good recipe for Korean style marinade. I have an excellent recipe handed down from a Korean friend that I like a bit better but it uses many more ingredients. This recipe is almost as good using half the ingredients of mine. I did tweak this a bit. I didn’t have a pear so I used apple sauce instead. I also added some chopped green onions and red pepper flake to the blended mix to give it some authentic Korean kick and I like the slightly charred bits of green onion that inevitably stick to the meat and get grilled along with the meat. Bravo on the recipe! Next time, I try to have a pear on hand for the recipe.
Great taste used mango instead of orange taste great
This recipe is the best!!! I made it and my friends were like “whoa! this is soooo good!” Did not need to alter in any way at all! Will definitely make again!!
I LOVE LOVE LOVE this recipe! My boyfriend and I love Korean BBQ and doing it at home sure helps us save money!
I cut the recipe in half for my small family and I have to say this recipe mirrors authentic Korean ribs I have had at restaurants. I am definitely making it again…and again….and again. Oh and the only variance from the recipe is that I used the whole pear and not just half since I didn’t want to waste it. Thank you!
Made as is with addition of green onions to marinade. Marinated over night and grilled on big green egg at about 400 degrees for about 3 min per side. My ribs were quite thin purchased at Buford Highway Farmers Market. We liked this dish and will make it again. Next time I’d like to add ginger to the marinade.
My daughter-in-law made these last night for dinner and they were AMAZING! We were all new to preparing/eating short ribs but now we’re “converts”. Marinating overnight (or longer) seems to make them extra tender and flavourful.
good
I had a large hanger steak and wanted to use the marinade part of this recipe. It was delicious and my family loved it! The next time I make though, I will definitely reduce the amount of brown sugar significantly. I thought it was too sweet. I’m really curious about the Asian pear being a tenderizer though! I want to try using that in other recipes.