Galbi: Korean-Style Short Ribs, Farm-Fresh Flavor

There’s something special about cooking short ribs a little differently than we usually do here in Wisconsin. Around Creamery Creek, we tend to slow-braise them in gravy or toss them in the smoker. But lately, I’ve been loving galbi, a Korean-style preparation that turns those same ribs into something bright, sweet-savory, and unbelievably tender right off the grill.

What Is Galbi?

“Galbi” literally means ribs in Korean, and it’s traditionally made with beef short ribs that have been sliced thin across the bone (sometimes called “flanken-cut” ribs). They marinate for several hours in a flavorful mixture of soy sauce, brown sugar, garlic, pear or apple, sesame oil, and ginger before getting seared hot and fast. The sugars caramelize, the edges char, and the meat stays juicy thanks to all that marbling.

At the farm, of course I use our Creamery Creek Dry-Aged Beef Short Ribs, the aging process deepens their flavor, and the high-quality fat renders beautifully.

The Marinade

You can find endless versions of galbi marinade, but here’s the one that works beautifully with dry-aged beef:

Ingredients:

• 3 pounds flanken-cut short ribs
• ½ cup soy sauce
• ¼ cup brown sugar
• 2 tablespoons honey
• 1 Asian pear or small apple, grated (this tenderizes the meat)
• 6 cloves garlic, minced
• 1 thumb-sized piece of fresh ginger, grated
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• ¼ teaspoon black pepper
• 3 green onions, chopped
• 1 tablespoon sesame seeds (plus more for garnish)

Instructions

Marinate the ribs:
Combine everything except the ribs in a large bowl or zip bag. Add the ribs, making sure they’re well coated. Cover and refrigerate for at least 6 hours or overnight. The longer they sit, the richer the flavor.

Grill hot and fast:
Preheat your grill to high heat. Shake off excess marinade and grill each piece 2–3 minutes per side, until nicely caramelized with a little char.

Rest and serve:
Let the ribs rest a few minutes. Sprinkle with sesame seeds and extra green onions before serving.

Serving Suggestions

Serve galbi family-style with steamed rice, kimchi, or a simple cucumber salad. Around here, we also love it with a pile of grilled sweet corn in late summer or a bowl of buttered potatoes when the garden’s winding down.

Farm Notes

Our short ribs come from the same dry-aged beef animals as our ribeyes and roasts, trimmed and packed right here at the farm. The difference in flavor really shines through in a dish like this, where simple ingredients meet great beef. If you’ve only ever had short ribs low-and-slow, this is your sign to try them a new way!

XOXO, 

Louisa