These Japanese short ribs are fall-off-the-bone tender and packed with Asian-inspired flavor. They’re paired with an incredible Yakiniku sauce and served with an Asian slaw.
These ribs are cut across the bone (untrimmed). They’re thinner and will cook faster than English-style short ribs.
Japanese short ribs are a fantastic choice for grilling. They cook up quickly and are super flavorful. They also freeze well so you can make them at a later time.
These meaty beef short ribs are marinated in a sweet, tangy and spicy sauce for maximum tenderness. You can serve them with steamed rice or over noodles. This savory Asian marinade adds tons of umami to these ribs.
Before you marinate the meat, rinse it in cold water to remove blood clots and any excess bone fragments. This helps to keep the marinade from burning and will ensure you get a perfectly cooked piece of beef every time!
Next, pour the marinade over the meat and mix it together. Then let it marinate for at least 4 hours, turning it several times during the process.
Then, grill the beef over hot coals for a few minutes on each side until they are beautifully charred. Transfer the grilled meat to a serving plate and garnish with chopped scallion before serving.
This recipe uses the Japanese style cut of short ribs which are very thinly sliced across multiple bones. These are often called “kalbi” or “galbi.”
Generally, this style of cut is sold in Korea and at most American grocery stores that carry a good selection of Korean foods. This is a popular cut that is commonly used in Korean barbecue.
If you cannot find this cut, you can try using oyster blade (a similar cut) instead. Oyster blade is often sold in steak form and if you want to use it here, simply finely slice it and follow the rest of the recipe.
You can also add nashi pear to your marinade for extra tenderness. The fruit has a natural tenderising property which softens even the toughest of cuts. It can be found at many Asian markets or you can ask your butcher to order it for you.
Japanese short ribs are often marinated then grilled, especially when they are kalbi (also called galbi). They’re thin slices of beef ribs with a meaty texture and flavor, and they’re usually served in a dipping sauce or on top of rice.
The best kalbi is made with high-marbling beef, but you can make it at home with a more affordable cut. A good source for kalbi is the short rib section of a chuck primal, which includes marbled serratus ventralis muscle.
This is a thick muscle that covers the rib cage of most cattle, and it’s the strongest of all the rib muscles. Because it’s so strong, it’s tough to break down, but it can be grilled until it’s medium rare and still very tender.
Typically, kalbi is served with soy sauce or sweet sauce on the side. If you’re not a fan of those, you can use teriyaki sauce or BBQ sauce instead.
Another way to enjoy kalbi is to grill it on the barbecue or in the oven. For this, you’ll want to preheat the grill to hot and cook the ribs until they’re browned and cooked through to medium rare.
While a kalbi marinade has many different ingredients, the main ones are soy sauce, sugar, mirin, sesame oil, garlic, and ginger. The sugar softens the meat’s intramuscular fat, which helps it retain its tenderness.
The sweet marinade also contains fruit, specifically kiwi and Asian pear. These fruits contain enzymes that tenderize the meat and help it absorb the marinade’s flavor.
After marinating, a good way to prepare these ribs is to soak them in cold water for 30 minutes before grilling. This helps to get rid of blood and keep the meat tender and juicy.
Japanese Short Ribs are a quick and easy recipe that packs tons of flavor into the meat. They’re perfect for an Asian-inspired dinner party or a weeknight meal that everyone will love.
For these braised ribs, you’ll start by marinating the meat with a mixture of soy sauce, brown sugar, mirin, and sesame oil. The marinade will permeate the meat from the inside out, resulting in tender, flavorful ribs.
The next step is to sear the short ribs in hot oil until they’re well browned. You can do this in batches if you have a large dutch oven.
After removing the short ribs from the pan, pour the braising liquid over them and then cover tightly with aluminum foil. Slide the dish into the oven and cook for 3 hours. Check the meat; it should pull easily from the bone and be fork-tender.
If the meat isn’t falling off the bone, you can continue cooking for an additional hour. Once they’re done, transfer the ribs to a platter and serve with jasmine rice or other sides.
These delicious short ribs are a staple in many restaurants, and they’re also a popular dish to make at home. You can find them at most grocery stores, and they’re easy to prepare.
The best part is that you can make the sauce ahead of time and refrigerate it for up to a day. You can even use it as the main ingredient in a pasta dish or lasagna!
A thick, concentrated sauce makes it easier to spread over noodles or mashed potatoes. You can also add a bit of cornstarch to the sauce to help it thicken and make it more concentrated if you’re in a hurry.
4. Pressure Cook
Japanese short ribs are fall-apart tender and delicious. These meaty bone-in cuts are glazed with sticky sauce and topped with scallions for extra crunch. They are also a quick and easy meal that can be served over white rice or other Asian sides.
These ribs are usually sold in Korean grocery stores or some American supermarkets with a good meat section. They’re called kalbi or galbi and they’re a thinner cut of meat than English-style short ribs. They can be more flavorful, though they can dry out more easily if you’re not careful.
To get the most flavor out of these short ribs, I recommend salting them in advance. This will allow the salt to permeate the meat from the inside out, which will add even more flavor!
Alternatively, you can cook these short ribs without salting them. This will result in slightly less flavorful short ribs, but they will still be delicious!
The most important thing to remember when cooking these ribs in the Instant Pot is to make sure that the liquid is reduced down well. This can be done by either thickening the sauce with a little bit of cornstarch or simply letting it cook down until it’s thick and concentrated.
When the short ribs are finished, remove them from the pressure cooker and transfer them to a serving dish. Let them rest on the counter for a few minutes before serving with steamed rice or other Asian sides.
For a quick shortcut, you can use a jar of prepared marinade from the supermarket instead of making your own. To do so, whisk together the marinade ingredients in a bowl and cover and refrigerate for at least 4 hours or up to overnight.
A show-stopping recipe, these Asian short ribs are melt-in-your-mouth tender and covered in an incredibly flavorful, creamy curry sauce! This dish is easy to make and can be served with rice, naan, or steamed veg.
First, brown the meat in a cast iron pan on medium-high heat. Do this in batches so that they don’t crowd the pan, adding more oil if needed to achieve the desired color. This may take up to an hour or so to achieve the desired darkness and caramelization.
After they are browned, transfer them to a Dutch oven or large roasting pan. Add the marinade to the pan and toss the meat to coat. Seal the lid and refrigerate overnight to marinate, or cover and cook on low for 6-8 hours in a slow cooker.
Once the ribs are tender, remove them from the pan and transfer to a serving bowl or platter. Skim the fat from the top, if necessary, and discard. Then, stir in the remaining ingredients, and serve over white rice or noodle noodles.
Alternatively, these ribs can be cooked in an Instant Pot pressure cooker. You can also braise them in the oven at 450 degrees F for about 2 hours, until they are fall-off-the-bone tender.
These short ribs are a deliciously simple dish to prepare and are perfect for fall-weather eating. They can be grilled, baked, or broiled and can be served with a variety of sides. These are a great meal to make for dinner parties or special occasions. They can also be frozen for future use. They are incredibly flavorful and make a great addition to any meal!