Korean Beef Short Ribs

195 4 servings, 1/4 recipe (166 g) each
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(2) 2 Reviews
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4 servings, 1/4 recipe (166 g) each

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  • Mix first 7 ingredients until well blended. Pour over ribs in large shallow dish; turn to evenly coat ribs with dressing mixture. Refrigerate 3 hours to marinate.
  • Heat greased barbecue to high heat. Remove ribs from marinade; discard marinade.
  • Grill ribs 3 to 5 min. or until done, turning every 2 min. Transfer to platter; sprinkle with sesame seed and onions.


Korean beef short ribs are also called L.A. or Miami ribs. If you can't find these ribs in your supermarket, ask your butcher to cut regular beef short ribs across the bone into 1/4- to 1/2-inch-thick pieces.


Substitute 1 flank steak (2 lb./900 g) for the ribs. Refrigerate in marinade as directed, then grill 8 to 10 min. or until medium doneness (160ºF), turning after 5 min. Cut across the grain into thin slices to serve.

How to Toast Sesame Seed

Cook and stir the sesame seed in skillet on low heat 4 to 5 min. or until lightly toasted.


  • 4 servings, 1/4 recipe (166 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (166 g) each
Calories 400
% Daily Value
Total fat 24g
Saturated fat 9g
Cholesterol 105mg
Sodium 590mg
Carbohydrate 9g
Dietary fibre 0g
Sugars 6g
Protein 35g
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • curiousmonkey |

    Easy to make and very tastey! Will definitely be making again!

  • pro249 |

    The first time I made this recipe it was Ok. The next time I made it I added 1 tablespoon of sesame oil and 3 tablespoons of black vinegar. I let them merinate for 6 hours. The ribs had more of a traditional Korian taste and everyone loved them.