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Delicious Korean Braised Short Ribs, or Galbi Jjim, are braised in a sweet, spicy, and sticky sauce for a flavor-packed dish you will want to make again and again!
🍽 What tools do I need?
- Knife for mincing garlic and onions
- Peeler for peeling ginger (you can use your knife if you don’t have one)
- 1 small bowl and 1 large bowl
- Dutch oven or large heavy-bottomed pan
- Your oven
First, you sear the short ribs, garlic, and onions, then braise them low and slow in your Dutch Oven or a large pan in the oven. The results will blow you away!
For the Sauce
- Chili garlic sauce
- Sesame oil
- Low-sodium soy sauce or Tamari if gluten-free
- Brown sugar
- Rice vinegar
What is Tamari? Tamari (also known as tamari shoyu) is a Japanese sauce made from fermented soybeans. It has a thicker consistency than soy sauce, which makes it the perfect choice for a sticky short ribs sauce. Plus, it’s gluten-free!
You can use either soy sauce or Tamari for this recipe, whichever you prefer. If you plan on using Tamari, most general supermarkets sell it in a bottle in the San-j or Kikkoman brand.
For the Short Ribs
- Fresh ginger
- Olive oil
- Boneless beef short ribs
- All-purpose flour or gluten-free flour blend if gluten-free
- Beef broth
- Kosher salt
No chili garlic sauce? No worries! Use Thai sweet chili sauce instead. It’s a delicious substitute that works perfectly for these Korean beef ribs!
🥩 What are short ribs?
Short ribs are a cut of beef from the same area as brisket and chuck. They consist of a layer of meat that covers a short portion of the rib bone. Short ribs can be found boneless or bone-in. We use boneless in this recipe!
You can purchase short ribs in the meat department of most grocery stores or at a local butcher. They are tough and full of fat and tissue that breaks down as it braises in cooking liquid for fall-apart tender beef. They can be made in the oven or even as Slow Cooker Short Ribs!
Typically, in Korean culture, these Galbi Jjim recipes are a special occasion food, like for New Year’s. They are worth every bit of effort and are so delicious!
🔪 How to Make Galbi Jjim
- Preheat oven to 350°F. Mince garlic and scallions (or onion). Peel fresh ginger.
- Prepare the short ribs sauce by combining chili garlic sauce, sesame oil, low-sodium soy sauce (or Tamari), brown sugar, and rice vinegar in a small bowl.
- Place short ribs in a bowl and sprinkle with flour. Toss in the flour until evenly coated. Then, heat oil in a cast iron Dutch oven or heavy-bottomed pot. Once the oil heats, add half of the ribs and sprinkle with salt and pepper. If the oil is hot enough, the ribs should sizzle when they touch the pan. Saute 3-4 minutes per side to sear them, then remove and set aside.
- Repeat with the remaining ribs. Then, add more oil to the pan and add the garlic and onions. Grate ginger on top using a microplane or small grater. Saute for 2-3 minutes, stirring often.
- Return the short ribs to the Dutch Oven. Pour the prepared sauce over top, then add beef broth. Submerge the ribs completely in the sauce.
- Cover your Dutch Oven with a lid and place in the oven. Bake for 2 to 2½ hours. Baking time depends on the thickness of your ribs. Remove the pan from the oven around the 1 hour mark and add ½ cup beef broth. Repeat at the 2 hour mark.
For full ingredient measurements and tips, keep scrolling to the recipe card below!
The sauce will thicken as it cooks, and adding additional beef broth during the cooking process will prevent it from drying out and burning.
You want the sauce to be thick and caramelized but not burnt. This creates a sweet, spicy, and sticky sauce you will love!
⭐ Family Foodie Tips
- Make sure the ribs are completely submerged in the braising liquid before you place them in the oven! This ensures the most tender, juicy Korean braised short ribs.
- The short ribs are done when they are easily cut with a fork or knife. Cook time will depend on the thickness of your ribs, so if yours seem like they aren’t quite ready yet, leave them in the oven for a bit longer.
- Make it gluten free: To keep this recipe gluten free use Tamari or a soy sauce alternative and a gluten free flour blend instead of flour!
👪 How many people does this recipe feed?
This recipe for Asian short ribs makes enough to feed 4 people. It’s perfect for a family dinner!
🥗 Side Dishes
As far as I am concerned the best side dish for oven-roasted short ribs is of course Rice!! This Portuguese girl loves her rice and makes it at least once a week. I know it sounds crazy but Portuguese rice is the ultimate rice for this dish. Trust me, you will thank me!
Instant Pot rice is also super quick and oh so delish!
Feel free to garnish the ribs with some sesame seeds and the chopped scallions. You could also squeeze a lime over the top to cut the richness a bit.
This spicy Galbi Jjim recipe will quickly become a family favorite! The flavors are completely addictive. It’s one of those dishes you find yourself going back for one more bite, and then another, and then another!
📖 Our Favorite Asian Recipes
- Korean Beef Bulgogi (Korean BBQ Beef Bowls)
- Easy Vietnamese Beef Salad Recipe
- Instant Pot Pho Recipe
- Korean Cream Cheese Garlic Bread Recipe
- Asian Beef Stir Fry Recipe with Green Beans
- Dragon Chicken Recipe (Spicy Chinese Chicken)
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Did you try this Korean braised short ribs recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
What makes these the best Korean BBQ short ribs ever?
Our Galbi Jjim recipe is complete with a mouth-watering, sweet-and-spicy chili garlic sauce. Every tender, juicy bite is packed with so much flavor!
- It’s fall-apart tender: These boneless beef short ribs cook low and slow for meat so tender, you can shred it with a fork.
- They’re just so darn tasty: The ribs are full of intense beef flavor and the sauce forms a sticky glaze that coats them perfectly. The best way I can describe this dish is ‘meat candy’. It really is that delicious!
- The perfect cold weather recipe: This BBQ ribs recipe is perfect for the cooler Fall and Winter months as it is the very definition of “stick to your ribs”. It’s hearty, warming, and totally comforting! Trust me, there is nothing better than the scent of beef short ribs braising in the oven while the cold wind blows outside!
Take it from our readers! They’re loving this recipe! Here’s what people have to say:
Yummy made it keto style , just switched the flour for coconut flour, and used swerve brown sugar 👍 next time I’ll use a little xanthan gum to thicken up the sauce.Christina
This had great flavor that did not overwhelm the taste of the meat. Meat was very tender.Mary
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Korean Braised Short Ribs (Galbi Jjim)
For the Sauce
- 2 Tbsp. chili garlic sauce
- 1 ½ tsp. sesame oil
- ¼ cup low-sodium soy sauce or Tamari if gluten free
- ¼ cup brown sugar
- 4 tsp. rice vinegar
For the Short Ribs
- 6 cloves garlic
- 8 scallions or ½ an onion
- 1 inch fresh ginger
- 3 Tbsp. olive oil split
- 1 ½ – 2 lbs. boneless beef short ribs
- ¼ cup flour or gluten free flour blend if gluten free
- 2 cups beef broth split
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- Heat oven to 350°F.Mince 6 cloves of garlic and 8 scallions or ½ an onion (any color). Peel a 1-inch portion of ginger root. Set aside.Combine 2 Tbsp. chili garlic sauce, 1 ½ tsp. sesame oil, ¼ cup low-sodium soy sauce or Tamari, ¼ cup brown sugar, and 4 tsp. rice vinegar in a small bowl. Whisk until completely combined.
- Place the short ribs in a bowl. Sprinkle them with ¼ cup flour and toss until the ribs are coated.Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. oil.Once the oil is hot (it should sizzle as the meat hits it) add half of the short ribs along with a pinch of salt and pepper. Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside. Repeat this process with the second half of the ribs.
- Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan. Grate a 1-inch portion of ginger. Saute for 2-3 minutes, stirring often.Return the seared short ribs to the pan. Pour the prepared sauce over the top along with 1 cup of beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
- Cover the Dutch oven and bake for 1 hour. Remove from oven and add ½ cup of beef broth. Cook for 1 more hour.Remove and add another ½ cup of beef broth. Return and cook for another 30 minutes. Cooking times may vary slightly depending on the thickness of the ribs. Once the ribs are tender, remove from the oven and serve.
- Make it gluten free: To keep this recipe gluten free use Tamari or a soy sauce alternative and a gluten free flour blend instead of flour.
- Fall-apart tender: The short ribs are done when they are easily cut with a fork or knife.
- Try serving it with our Korean Cream Cheese Garlic Bread Recipe
Photography by Christine Rooney.