Korean Beef Short Ribs (sous vide)
You will knock it out of the park with these mouthwatering sous vide Korean beef short ribs (also called Kalbi). Tender meat infused with complex, sweet, salty, garlicky flavors. No sous vide equipment? No worries – you have options.
As we said in our BBQ sous vide short ribs recipe If there was ever a reason to use the sous vide cooking method, short ribs is it.
This tough cut of meat can be cooked to melt-in-your-mouth tenderness and still maintain a medium rare temperature that is simply not possible in the oven.
You can also achieve a medium rare on the grill, but definitely not the same tenderness. (Still pretty delicious, though, and you can use a more tender cut of meat instead).
A quick 101 on terms. Kalbi – also called Galbi – is the Korean term for short ribs. Kalbi sauce is the marinade used with the short ribs. Bulgogi uses the same type of marinade, but with a tender cut of meat like rib-eye steak instead.
The two basic ingredients in this Korean short ribs recipe are the meat and the marinade. As always, there are variations you can use to tailor it to your taste or what you have on hand.
Bottom line – these beef short ribs are very easy to make and simply delicious. Guests will rave.
Which short ribs to buy
I use boneless short ribs that are about 1 inch (2.5 cm) thick from Costco. For this recipe, I slice them horizontally to make them 1/2 inch thick.
More typically, Kalbi short ribs are a bone-in strip of beef cut across the bone from the chuck end of the short ribs. Also called flanken. They are 1/2 inch (1.3 cm) thick and about 8-10 inches long. Use these if you prefer. You can find them at Asian markets or some mainstream grocery stores.
Short ribs are tough and usually require a braising cook method. Not this time. The sous vide method is an alternative you will love.
Short ribs are also flavorful and rich due to their extensive marbling. Yes, fat means flavor but, don’t worry, you won’t be eating through chunks of fat. In fact, I doubt you will notice any at all.
Kalbi marinade – it’s fantastic
I use a marinade recipe with a few tweaks from Food Network by Judiaann Woo. After much research and many tests (no complaints from my family), I found several good substitutions and variations described below.
Key ingredients are soy, brown sugar, pear, onion, garlic, mirin and sesame oil.
The Kalbi marinade makes the dish. In combination with the sous vide cook, this Korean beef short ribs recipe is totally worth the time it takes to make. The effort is minimal.
What to serve with Korean beef short ribs
Commonly, Korean short ribs are served with white rice. They are also great over mashed potatoes, cauliflower ‘rice’ stir fry (a lighter option) or in lettuce wraps. A vinegar based slaw or easy roasted bok choy and broccoli would be good sides dish choices too.
Tailor To Your Taste
Here are a few substitutions and variations you can try.
- Meat: I use boneless 1/2 inch (1.3 cm) thick beef short ribs, but you can also use thin short ribs with the bone (flanken). Ribeye, sirloin, chicken breasts, pork tenderloin or pork chops would also be great with the marinade and grill method.
- Marinade: Instead of a pear, use a grated apple, kiwi or pineapple. You can also substitute the water with pineapple juice.
- If you don’t have a grill or sous vide equipment, you will find cooking alternatives in the recipe.
Shortcuts
Make this Korean beef short ribs recipe as written to get knock-it-out-of-the-park results, but any of these shortcuts will still be delicious.
- Marinate the short ribs for 4-6 hours (instead of 24-48 hours)
- Skip the sous vide and just grill the short ribs after marinating. For this shortcut, you should definitely marinate at least 24 hours and 48 hours if possible.
- Reduce the time for sous vide from 24 hours to 6 hours.
- Skip making the glaze/sauce (I don’t suggest this, though, because it adds great depth)
Make Ahead
- You have some flexibility on timing with this recipe.
- Marinating time can range from 6 hours to 2-3 days. Minimum 24 hours is best.
- Sous vide time for this recipe is 24 hours. I’ve tried the short ribs for only 5 hours and the meat was a lot more tender than no sous vide, but less tender than 24 hours. This tells me that anywhere from 12-24 hours will be good too. Even 30 hours should be fine.
- Needless to say, the entire recipe can be made ahead except for the final step of grilling (or broiling) for 2 minutes just before serving.
No sous vide equipment?
If you don’t have sous vide equipment and still want to make Korean style short ribs, you have two options:
- Skip the sous vide and just grill the short ribs after marinating, or
- Use a more tender cut of beef like rib eye, flank steak or sirloin – and grill after marinating.
Love Sous Vide cooking?
Check out our sous vide TIPS and best sous vide recipes.
How to make sous vide Korean beef short ribs
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Place marinade ingredients for short ribs in a bowl. -
Blend marinade ingredients until smooth with an immersion blender. Or use a regular blender or food processor. -
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Strain the marinade from the sous vide bag. This is not essential but the glaze will be smoother. -
Korean Beef Short Ribs (Sous Vide)
Equipment
- Sous vide equipment and grill (or see other options in notes)
Ingredients
- 3 lbs (1.36 kg) boneless beef short ribs, Note 1 I get them at Costco
- Garnish (optional) – chopped green onion, parsley and/or toasted sesame seeds.
Kalbi Marinade (see Note 2 for substitutes)
- 1/2 cup (100g) brown sugar
- 1/2 cup (115 ml) light soy sauce
- 1/4 cup (59 ml) water
- 2 tbsp (30 ml) mirin or rice wine
- 1/4 cup (13g) chopped onion, about 1/2 small onion grate it if not using blender/processor
- 1/2 Asian pear, peeled, cubed
- 2 tbsp minced garlic (6 cloves)
- 1 tbsp (8.9g) dark sesame oil
- 1/8 tsp black pepper
- 1 green onion, chopped (optional)
Instructions
- MAKE MARINADE: Use a food processor, immersion blender or nothing. Place all ingredients in a food processor (or bowl). Process (or blend with immersion blender) until smooth. If you don't have a processor or blender, grate the pear and onion, then mix with the remaining ingredients.
- MARINATE SHORT RIBS: Pour marinade into large zipper lock bag along with boneless beef short ribs. Remove air and seal bag. Squish meat around to ensure meat is well covered with marinade. Place in fridge for 24 -48 hours (or 6 hours if taking a shortcut).
- SOUS VIDE SHORT RIBS (see Note 3 for non-sous vide option). Heat water with sous vide equipment to 135F/57C. Lower bag of short ribs into water. Bag should float under water. If it doesn't, unseal bag, lower it until top of bag is just above water line, then reseal it once all air is pressed out by water. If using a circulator sous vide, cover pot with lid or towel to reduce evaporation. Sous vide ribs for 12-30 hours. I find 24 hours perfect or, if ribs are very thin, 12 hours. (For a shortcut, sous vide for 6 hours – but not as tender). Remove shorts rib from bag. Pat dry with paper towel.
- MAKE GLAZE/SAUCE (optional but recommended): Pour marinade juices into small pot (I like to pour it through a sieve to remove small bits but it's fine if you don't). Bring to boil, then reduce to medium high. Boil for about 10 minutes until reduce by half and slightly thickened.
- GRILL KOREAN SHORT RIBS: Spray grill with oil and heat to medium high (450-500F). Brush glaze on both sides of short ribs. Spray ribs with oil on one side to avoid sticking. Grill for 2 minutes on one side that is sprayed with oil. No need to grill the other side. Brush on extra glaze and serve with remaining sauce on the side. Garnish with chopped green onions and/or sesame seeds if desired.
Notes
- Short ribs options: I use boneless 1/2 inch (1.3 cm) thick beef short ribs (slice them horizontally in half if they are 1 inch thick). You can also use thin short ribs with the bone (flanken). Ribeye, sirloin, chicken breasts, pork tenderloin or pork chops would also be great with the marinade and grill method.
- Substitutes in Marinade :
- Instead of pear – use apple, kiwi or pineapple.
- Instead of water – use pineapple juice or (half pineapple, half water)
- Instead of mirin or rice vinegar – use white vinegar
- Instead of dark sesame oil – use light
- Instead of onion – use green onion
- If you don’t have sous vide equipment: I suggest marinating for at least 24 hours. Spray grill with oil and heat to medium high (about 450-500F). Remove ribs from marinating bag. Reserve marinade to make glaze/sauce as per instructions above if desired. Pat meat to dry with paper towel, brush on glaze if using, spray with oil. Grill ribs for 2-3 minutes per side for medium rare. Instant thermometer will read 130F. Let rest 5 minutes.
- If you don’t have a grill:
- After sous vide cooking, broil ribs for 2 minutes close to the heat on one side. Brush with glaze first.
- If you don’t have sous vide equipment or a grill, bake short ribs at 375F for 20 minutes, then broil for 2-3 minutes close to heat to brown.
- Make Ahead:
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- Timing options/shortcuts:
- Marinating time can range from 6 hours to 2-3 days. 24 hours is best.
- Sous vide time for this recipe is 24 hours. But I’ve tried the short ribs for only 5 hours and the meat was a lot more tender than no sous vide, but less tender than 24 hours. This tells me that anywhere from 12-24 hours will be good too. Even 30 hours should be fine.
- Needless to say, the entire recipe can be made ahead except for the final step of grilling (or broiling) for 2 minutes just before serving.
- Timing options/shortcuts:
Can I sous vide the ribs and keep them in the fridge for 1-2 days before quick grilling and serving?
Absolutely! Cool them down after they finish cooking sous vide (either on the counter or plunge the bag of ribs into cold water for 10 minutes), then refrigerate for up to 4-5 days. When ready to use, you can warm them in a water bath, sous vide, at the same temperature for 30 minutes before grilling. Or, if the short ribs are thin, you can probably just bring them to room temperature before grilling. Hope that helps.
Was going to use the beef chuck short rib prime from Costco that are a bit thicker and not going to cut them but leave them thick. Would a sous vide time of 24hrs still be good? To prevent mush beef (reading comments) does it have to do with having a lot of the marinated in the bag while in the sous vide? Or is it the marinade b/c if I can’t find ingredients to make the marinade was just going to get pre mix kalbi marinade from the store. TYIA.
Hi Emma. If you’re going to leave them thick, I would sous vide them for closer to 48 hours. The time a tenderness is related to the thickness of the meet in sous vide.
I’m not sure what’s in the kalbi marinade you will buy so it may be best to marinate for 24 hours, then bag with meat without the marinade (transfer to another bag). After the ribs are cooked you can glaze them with additional marinade when grilling. I hope that helps. Good luck!
Do you sous vide right in the large ziploc bag you used to marinate the meat? Or do you split up the meat into smaller portions?
Ideally the ribs should be fit in one layer in the bag (not overlapped). If not, you can separate them into two bags.
And you submerge the whole bag? I usually keep the top out of the water for fear of water penetration during a long cook. No issues with this?
There’s no problem submerging the whole bag as long as it’s properly sealed. I just use freezer bag ziplocs. And they work just fine. If you have vacuum sealer, even better.
Do you Sous Vide in the marinade?
Hi Sharon, Yes, I sous vide the short ribs with the marinade in a single layer. If your short ribs are very thin (or you are using a tender cut of meat), don’t marinate for more than a day and you will only need to sous vide them for 8-10 hours I’d say. Hope that helps.
Totally did not work. Had to throw in the compost. Fully disintegrated, so nothing to grill.
Carol, it sounds like your short ribs were not thick enough and you sous vide them for far too long. Maybe go for a thicker cut and play around with the sous vide time. I haven’t tried this recipe yet, but I have a lot of experience with sous vide.
Hi Carol. So so sorry your Korean short ribs didn’t work out. Frustrating for sure. There’s couple of reasons your meat could have been mushy. 1) As Dustin mentioned in another comment, your meat was too thin. In which case, 6-9ish hours of cooking time would be plenty; 2) if you used a very tender cut of meat instead of the tougher short ribs, your cooking time will also need to be much less. 3) finally – and this happened to me once (I had to toss a whole beef tenderloin) – if you used a certain type of acid in the marinade, a long marinating time can make the meat mushy. For me, I used the juice from pineapple that been precut and put in a container. The store must have added a special preservative that turned my meat to mush 🙁
Again, sorry the short ribs didn’t work for you. I hope you will give the recipe another chance. I’ve made it many times and it always gets rave reviews.
With another recipe I too accidently made meat mush. Made a wonderful gravy. As previously commented, reduce time to reduce tenderizing.
Yes we’ve all been there 😅. Never thought about doing a gravy with it!
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Such a nice compliment. Thank you!
A winner! Stumbled upon this recipe after impulse buying short ribs at the local butcher. About 25 hours Sous Vide, perfectly tender and utterly delicious. Seared in beef tallow and smothered in the the glaze. Yum. Thank you for sharing this recipe.
Thanks so much for leaving a comment David! So glad you loved the short ribs.
Do you sous vide the ribs WITH the marinade?
Yes, for this recipe, I sous vide with the marinade. You can reserve a third of the marinade before marinating and sous viding the short ribs if you prefer, but it’s not necessary.
Thanks
Mouth watering good
Agree! One of my faves.
You are right. The marinade is fantastic. And the ribs are sooo tender.