Korean Braised Beef Short Ribs Recipe!
I’ve seen braised beef short ribs everywhere last holiday season and I really wanted to share my famous EASY Korean Braised Short Ribs, Galbijjim. This is the best my queens, this is only recipe you will ever need for short ribs!
Why is this easy?
Usually galbijjim includes a lot more ingredients and steps then this recipe I’m about to share. Also because of those small steps and ingredients, it seems a lot more complicated than what it could be!You can check out my spicy galbijjim recipe that I made in a more traditional way and you can see what I’m talking about.
My family (including Jacob’s family too!) loves to eat this dish not only during the holiday season but all year around!
My mom usually cooks with thin beef short ribs (LA Galbi) so that way you can cut the cooking time. If you wanna know my mom’s beef short ribs recipe, check out down below!
My Korean Braised Beef Short ribs are OH-SO tender they will melt in your mouth 🤤 you won’t even believe it!! Also, it goes really well with all your favorite holiday side dishes that you don’t need to prepare special Asian side dishes to pair with. But if you’d like to check out down below!
Are we ready to start Korean Braised Beef Short Ribs, Galbijjim recipe? Let’s do this!!
First thing is first and this is probably the hardest part of this recipe. Chop 20 cloves of garlic (yes, 20 cloves! All of them must be big ones) and slice 3 large sweet onions into 1-inch wide.
Ok, this step is optional, you don’t absolutely have to do this. Mix all sauce ingredients in a mixing bowl. I just like to add all the sauce straight into the pot but I premixed in a bowl to look nice for you guys. 😝 This sauce is super simple. The sauces are…
- 1 1/4 cup soy sauce
- 1 cup honey or 3/4 cup sugar
- 3/4 cup red wine or rice wine
- 1 1/2 black pepper
In a large dutch oven, add 7 lb beef short ribs (1 1/2-inch thick) and sauce mixture (or just add all the sauce ingredients straight from the bottle to the pot).
Mix well and bring it to a boil over high heat. We will add some water later to braise them, but I like to cook the beef in the sauce first so they will absorb sauce and flavor better.
Add 4 cups of water, and bring it to a boil. When it starts boiling with no lid. You will see lots of scums around the surface so skim all the scums with a fine skimmer. Keep boiling over high heat with no cover for 20 minutes.
During this 20 minutes, skim most of the scums.
Now, cover with a lid, reduce heat to medium and simmer for 1 hour. Skim some of fat if you prefer lean sauce. I skim 3/4 of fat with my skimmer.
Now, Stir in chopped garlic and sliced onion. Cover and cook 20 more minutes. Oh, when the garlic and onion softened and melt their flavor to the sauce… it is HEAVENLY!! 🤤🤤🤤 I’m drooling right now! lol
Remove from heat, garnish with sesame seeds and serve with steamed rice, chow mien, fried rice or my Creamy Mashed Potatoes! My Creamy Mashed Potatoes are to die for especially with this short ribs!
Enjoy!
Korean Braised Beef Short Ribs
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 16 1x
Ingredients
- 7 lb beef short ribs
- 1 1/4 cup soy sauce
- 1 cup honey or 3/4 cup sugar
- 3/4 cup red wine or rice wine
- 1 1/2 black pepper
- 4 cups water
- 20 cloves garlic, chopped
- 3 large sweet onions, 1” wide sliced
Instructions
- In a large dutch oven, add beef short ribs, soy sauce, honey, red wine and black pepper. Mix well and bring it to a boil over high heat. When it’s boiling stir beef so it will absorb sauce evenly. Add water, and bring it to a boil. When it starts boiling, you will see lots of scums around surface so skim all of scums with a fine skimmer. Keep boiling over high heat with no cover for 20 minutes. Then cover with a lid, reduce heat to medium and simmer for 1 hour. Skim some fat if you prefer lean sauce. I skim 3/4 of fat with my skimmer.
- Now, Stir in garlic and onion. Cover and cook for 20 more minutes. Remove from heat, garnish with sesame seeds and serve with steamed rice, chow mien, fried rice or my Creamy Mashed Potatoes! Enjoy!
18 comments
Please clarify the amount of pepper. The recipe says 1 1/2. Teaspoons (my guess) or Tablespoons?
It is going to be just my husband and I, so can I just half the recipe or is there a certain way I should do it?
I would half or third my recipe and serve with some side dishes and you will have some leftovers too! Hope this helped (:
If I don’t have a large Dutch oven, is there something else I can make this in? This looks so delicious!
You can use any type of thick bottom pot that you have! Hope this helped (:
Hi,
Looks so good!! Would I use the same measurements if I were to cook it in an Instant Pot Pressure cooker instead of over the stovetop? Thanks!
I plan on making this on xmas. For red wine, is it the cooking red wine or actual red wine? ( silly question ) Otherwise this is a stunning dish and I really enjoy all the recipes that you post! I have made a few from yours and they turned out soo good, that there were barely any left overs lol. 🙂
Sorry for the late reply, but I did use actual red wine in mine. Also I’m so glad you enjoy my content! Thank you for the support!
I made this yesterday and it was so delicious!! I halved the recipe and it was enough for two of us with some leftovers. I will definitely be making it again!
★★★★★
I bought short rib but it’s the la galbi. Can I use it in this recipe?
Yes you can! You just wont need to cook as long!
1 1/2 black pepper, what’s the measurement?
I was wondering the same thing lol teaspoons? Tablespoons?
Sorry about the confusion, it is teaspoon.
If I use an instant pot, how much cooking time do you think I will need? Thank you!
Made half the recipe for Christmas and it came out soo delicious. Definitely saving this recipe for the future, because my family just loves it.
Only made half because I didn’t have a pot large enough. How many qts is your dutch oven?
I want to make the full recipe next time because we finished it too fast last time!
So glad your family enjoyed! I used a 10qt dutch oven for this recipe! (:
Hi, I was wondering, can I use boneless short ribs? If so, would the cooking time be different? Thanks!