Sheet Pan Galbi (Korean-Style Short Ribs)

Most often cooked over coals or fire, this adaptation of Korean galbi (beef short ribs) is ready after just 11 minutes in the Anova Precision Oven. I like to serve it with two sauces, ssamjang and gochujang, which you can find at most Asian markets. Notes: If you’re getting your meat from an American butcher, be sure to ask them to cut your short ribs laterally about 1/4-inch thick.  The prep time on this recipe looks long, but that’s only because the meat has to marinate — and there are two essential marinades. The first lasts only eight minutes, but is necessary for getting the right flavor and texture. (Don’t go any longer than eight minutes or the meat will break down too much!) The short ribs should stay in the second marinade for at least four hours or up to overnight.