Appetizers & Snacks, Dinner, Lunch

Grilled Korean Short Ribs

  • Prep 10 mins
  • Total 8h 20 mins
  • Easy
  • Serves 4


  • Contains Soybeans

Tip: Allergy Advice

This dish contains the following allergens: Soybeans

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 1/2 pounds Korean or LA-style beef short ribs


  • 1/3 cup dark brown sugar
  • 1/3 cup soy sauce
  • 1 1/2 tablespoons honey
  • 1 teaspoon chicken bouillon powder
  • 1 1/2 tablespoons mirin
  • 1/2 small yellow onion, thinly sliced
  • 1/2 pear, grated
  • 4 cloves garlic, minced
  • 2-inch piece of ginger, grated
  • 1 tablespoon dark sesame oil
  • 1/4 teaspoon black pepper

TOPPINGS (optional)

  • 1 tablespoon sliced green onions
  • 1/4 teaspoon toasted sesame seeds


  • Blender
  • Step 1

    Place all marinade ingredients in a blender and blend until smooth. Then place the marinade and ribs in a large, resealable plastic bag.

  • Step 2

    Massage the outside of the bag to work the marinade over all parts of the ribs, then place the bag in the refrigerator for 8 hours or more to marinate.

  • Step 3

    When the ribs are marinated, preheat the grill. To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back unit it clicks into place. Close the hood.

  • Step 4

    Select GRILL, set temperature to HI, and set time to 10 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).

  • Step 5

    When unit beeps to signal it has preheated, open hood and place half of the ribs on the grill grate, firmly pressing them down to maximize grill marks. Close hood.

  • Step 6

    When cook time reaches 7 minutes, use silicone-tipped tongs to flip the ribs. Close hood to continue cooking.

  • Step 7

    When cook time reaches 5 minutes, open hood and transfer ribs to a plate or cutting board and allow to rest. Repeat the cooking process with the remaining ribs.

  • Step 8

    When cooking is complete, remove the ribs. Top with green onions and sesame seeds. If desired, serve with rice and kimchi.