Barbecued Bone-in Beef Short Ribs 韩式烤牛仔骨hán shì kǎo niú zǎi gǔ

IMG_5920An easy, different and quick way to enjoy the bone-in beef short ribs. Different from the time-consuming braising method, the flavourful Asian recipe requires little effort in both cooking and after-cooking cleaning. The key to the dish, is to marinade the beef ribs long enough to help tenderize the meat and allow the flavour to infuse. The fat is largely rendered while the flavour and moisture of the meat is retained.

Serves 3-4

  • 3 to 4  pounds (1.5 to 1.8 kilograms)  bone-in beef short ribs
  • 1 teaspoon     sea salt
  • 1 teaspoon       freshly ground black pepper


  • ½                      medium-size yellow onions, thinly sliced
  • 1 teaspoon      ginger, thinly sliced
  • 2                       garlic cloves, crushed
  • 1 tablespoon    light soy sauce
  • 1 tablespoon    dark soy sauce (optional)
  • 1 tablespoon    sesame oil
  • 1 tablespoon   Japanese sake or high-quality Chinese cooking wine
  • 1                       large Asia pear, core and chopped into cubes (optional)

Dipping sauce (optional)

  • 2                      Spring onions, minced
  • 1 tablespoon    Korean chili powder
  • 1 tablespoon    rice vinegarIMG_5900


  1. Pat dry the ribs with kitchen towel. Generously season the short ribs with salt and ground black peppercorn and let is stand for about 10-15 minutes. Place the beef ribs in a large bowl.IMG_5902
  2. Place the ingredients of the Marinade into a separate bowl. Mix well. Pour them into the large short ribs bowl. Make sure each piece of short ribs is coated with marinade ingredients/sauce. Leave the ribs rest for at least 2 hours to allow flavours to permeate and tenderize the meat.IMG_5903.jpg
  3. When ready to cook, remove the marinade ingredients from the ribs. Broil the ribs in the oven (use double aluminium foil lined baking tray) or grill them in a barbeque grill. Cook two sides of the beef ribs respective 6 and 5 minutes for medium rare, or 8 and 6 minutes if you prefer medium/well done.


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