Korean-Style Short Ribs (Galbi)

Emily Farris
Emily Farris
December 8, 2021
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.
Serves
6
Prep Time
04:15
Cook Time
00:11
Korean-Style Short Ribs (Galbi)
5 (1)
342
Ingredients
2
white onions, peeled, divided
¼ cup
pineapple chunks in juice (not heavy syrup)
1
kiwi, peeled
3 lb
laterally-cut short ribs (see note)
½ cup
soy sauce
¼ cup
granulated sugar
2 Tbsp
sesame oil
2 Tbsp
honey
5 cloves
garlic, minced
1 tsp
freshly ground black pepper
1 cup
button mushrooms, cleaned
Butter lettuce, for serving
Ssamjang, for serving
Gochujang, for serving
Steps

1. First Marinade

Combine one of the onions, pineapple, and kiwi in a food processor. Process until smooth. Transfer to a baking dish and add the short ribs. Turn to coat. Let sit for 8 minutes, and no longer. Immediately wipe off the marinade and transfer to a clean baking dish.
First Marinade

2. Second Marinade

In a small bowl or liquid measuring cup, whisk together the soy sauce, sugar, oil, honey, garlic, and pepper. Pour over the ribs and turn to coat. Cover and refrigerate for at least 4 hours or up to overnight.
Second Marinade

3. Preheat the Oven and Prepare Pan

Rack
When you’re ready to cook, turn on the oven. Line a sheet pan with parchment paper and add as many short ribs as can fit on the pan. Slice the remaining onion into rounds. Place one onion round and a few mushrooms on the pan with the short ribs.
Preheat the Oven and Prepare Pan
Sous Vide Mode: Off
Steam: 50%
Temp: 425°F
Heat: Rear, Top

4. Cook

Rack
Transfer to the oven and cook until the meat is caramelized, 11 minutes. Repeat with the remaining short ribs, onion rounds, and mushrooms.
Cook
Sous Vide Mode: Off
Steam: 50%
Temp: 425°F
Heat: Top, Rear
00:11 Timer

5. Serve

Use kitchen shears to cut the short ribs into bite-size pieces. Serve on lettuce leaves with the mushrooms, onion, ssamjang, and gochujang.
Serve
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