How to Cook Thin Sliced Beef Short Ribs to Perfection

Thin slices of beef are marinated in a sweet and savory sauce that is hard to resist, and then they are grilled to perfection. The sauce caramelizes giving the meat great umami flavor. You can make these tasty Korean short ribs inside, even if you don’t have a grill outside. Just use the broiler or an indoor grill pan on the stove.

Korean short ribs are known as both kalbi and as galbi, which means rib in Korean. The galbi cut of beef in Korean style is very thin—about ¼ inch—while the flanken cut in Jewish style is about 1 inch thick. The meat also comes boneless, which is my favorite way to buy it for convenience. When flanken-style short ribs are used, the dish is called LA Galbi, which is named after Los Angeles, where this cut of meat was first used for the dish.

The marinade for this dish is an important step. This marinade includes fruit high in enzymes, like Asian pear, kiwi, or pineapple. The enzymes in the fruit help tenderize the beef which allows it to be quickly cooked. Without slow cooking, short ribs are usually a tough cut of meat that needs to be broiled.

Check out my Slow Cooker Short Rib Ragu if you bought English cut short ribs, where the meat is cut along the bone instead of across it. Its wonderful served over pasta or polenta. [feast_advanced_jump_to].

Beef short ribs are a flavorful cut of meat that can be prepared in many delicious ways When sliced thin, short ribs become tender and cook quickly, making them an ideal choice for weeknight dinners or casual entertaining Mastering the technique for cooking thin sliced short ribs allows you to enjoy their full flavor and succulence. In this comprehensive guide, we will explore the best methods for preparing thin sliced beef short ribs along with tips for maximizing texture and taste.

Selecting the Best Short Ribs for Thin Slicing

The first step is choosing the right cut of short ribs for thin slicing Look for a rack of beef short ribs with bones about 2-3 inches long For Korean-style short ribs, the meat is cut very thin, around 1/4 inch thick. Ask your butcher to slice the ribs for you across the bones into thin slices.

You can also purchase thin sliced boneless beef short ribs. These strips of meat are ready to cook without any extra slicing required. Boneless short ribs are convenient, but the bone-in variety has more flavor.

No matter which option you choose, start with high quality beef for the most flavor and tenderness. Well-marbled short ribs from the chuck section will produce the best results.

Tenderizing Thin Sliced Short Ribs

Short ribs contain a lot of connective tissue that needs to be broken down during cooking. Thin slices allow the meat to become tender more quickly. Here are some extra techniques for guaranteeing tender melt-in-your-mouth short ribs

Use a meat mallet – Gently pound the slices of meat before marinating to help break down the fibers.
Marinate with fruit – Pineapple, kiwi, Asian pear, or other enzyme-rich fruits will further tenderize the meat. The sugar also adds sweetness and helps caramelization later.
Sear at high heat – A hot pan gives the ribs a flavorful browned exterior.
Cook with moisture – Braising, stewing, or grilling with a sauce keeps the ribs from drying out.

Flavorful Marinades and Rubs for Short Ribs

A marinade or dry rub adds lots of flavor to short ribs. Use an acidic marinade to tenderize while infusing with taste.

Easy Marinades for Short Ribs

Soy sauce, rice wine, ginger, garlic, and sesame oil – Asian flavors
Balsamic vinegar, garlic, rosemary, thyme – Italian herbs
Beer or wine, onion, garlic, mustard – Bold barbecue
Citrus juice, cumin, chili powder – Tex-Mex inspired

Dry Rubs for Short Ribs

Brown sugar, chili powder, garlic powder, salt, pepper
Smoked paprika, cumin, oregano, garlic powder
Five spice powder, ginger powder, brown sugar
Cocoa powder, coffee powder, chili powder

Let the ribs marinate for at least 2-4 hours and up to overnight. Pat dry before cooking.

How to Cook Thin Sliced Short Ribs – 3 Great Methods

Thinly sliced short ribs cook fast. Constantly monitor them so they don’t overcook. Here are techniques for grilling, pan searing, and braising thinly cut ribs.

Grilled Short Ribs

The high heat of the grill sears the meat while adding delicious char.

Preheat grill to medium high heat.
Grill seasoned ribs for 2-3 minutes per side.
Watch closely to avoid overcooking the thin meat.
Glaze ribs with barbecue sauce at the end for caramelized flavor.

Pan Seared Short Ribs

A hot pan gives maximum browning and seals in juices.

Pat ribs dry before searing.
Use a thick, heavy pan like cast iron. Heat oil until smoking hot.
Sear ribs for 1-2 minutes per side until browned.
Reduce heat, add sauce ingredients to pan, and simmer ribs until cooked through.

Braised Short Ribs

Low, moist heat results in fall-off-the-bone tenderness.

Brown ribs all over in batches in a hot pan.
Add aromatics like onions, carrots, garlic.
Braise ribs in broth, wine or sauce at 300°F for 2-3 hours until fork tender.

Serving Suggestions for Thin Sliced Beef Short Ribs

The possibilities are endless when it comes to serving thinly sliced, melt-in-your-mouth beef short ribs. Consider these ideas:

Pile seared short ribs on mini buns for slider sandwiches.
Toss with noodles or rice and vegetables for a hearty bowl meal.
Place slices on lettuce leaves with sauce and fillings for Korean-style lettuce wraps.
Pair with mashed potatoes or creamy polenta to balance the richness of the meat.
Chop short ribs and add to tomato sauce, then use as a pizza or pasta topping.
Stuff into tortillas or flatbreads along with cheese and pickled veggies.

Thinly sliced short ribs work well in any recipe calling for quick cooking beef. Their rich meatiness stands up to big flavors and pairs nicely with a variety of sides.

Helpful Tips for Cooking Success

Follow these handy tips when preparing thin sliced short ribs:

Resist overcrowding the pan when searing to ensure proper browning. Work in batches if needed.
Let ribs rest for 5 minutes after cooking so juices redistribute for extra moistness.
Add liquid to pan drippings after searing to make an easy sauce from the flavorful fond.
Use tongs or spatulas when cooking to avoid piercing the meat which can cause juices to escape.
Check for doneness early since thin cuts of meat overcook quickly.
Allow ribs to cool in broth or sauce before refrigerating for the most flavor and moisture.

With the right techniques, thin sliced beef short ribs deliver big, bold beefiness in a fast cooking preparation. Mastering the simple keys of properly slicing the ribs, tenderizing the meat, and quickly searing, braising or grilling will reward you with some of the most delectable ribs you’ve ever tasted.

how to cook thin sliced beef short ribs

Why You’ll Love This Recipe

Short ribs cut into thin slices cook quickly in this recipe.
This recipe is fun to make at home and tastes like it came from a restaurant.
You can taste a lot of umami in Korean BBQ short ribs. It’s a sweet and savory sauce that caramelizes on the beef when it’s cooked.

Since short ribs are a tough cut of beef, it’s best to cut it into thin slices. The butcher may be able to do this for you. To make the short ribs even tastier, cut them across the grain.
The beef is thinly sliced and cooks quickly, so don’t leave the galbi cooking while you’re away.
Short ribs taste best after being marinated for at least 4 hours and up to overnight. If you’re short on time, just an hour or two will do.
How long it takes to cook depends on how thick the meat is, how hot it was before cooking, and how hot the grill is.
If the ribs aren’t soft, leave them in the marinade longer next time.

Ingredient Notes and Substitutions

See the recipe card below for a complete ingredient list and measurements.

Soy sauce: I like tamari or low-sodium soy sauce.
Mirin rice wine – Substitute with sake if needed.
Sesame oil – Adds such good flavor to this dish. There isn’t a great alternative to the deep toasted taste of sesame oil, so don’t skip it.
Fresh ginger: You can find ginger root in the produce section. Use a spoon to peel it, and a microplane to grate it. Store leftover ginger in the freezer. You don’t have to let it thaw before using it; it grates well frozen. You can use a pinch of ground ginger instead, but fresh ginger will taste much better.
Fresh garlic—Fresh garlic is best, but you can also use dried garlic powder.
Asian pear – Also known as Korean pear. This is the secret ingredient that makes the meat moist and gives it a unique flavor. Kiwi, pineapple, or a regular pear can be used instead of an Asian pear.
Thin short ribs without bones or flanken cut short ribs with bones, which are also called cross cut short ribs, work well in this recipe. Flanken short ribs are cut across the bone, and each piece of meat will have an oval-shaped piece of bone in it. You could also use ribeye, top sirloin, or beef tenderloin. The dish is called bulgogi when those cuts of meat are used. The meat is cut into thin slices and marinated in the same galbi sauce.
Other ingredients – brown sugar and black pepper.
As an extra touch, you can add sesame seeds and thinly sliced green onions to this Korean BBQ dish.

Flanken Style Short Ribs| Quick and Easy Recipe

FAQ

What are thin beef short ribs called?

Rather than being cut between the bones, Flanken Style Ribs are cut thin across the rib bones.

How do you make beef short ribs less tough?

Braising allows the ribs to tenderize while bathing in a flavorful liquid, absorbing the flavors as they also melt their connective tissue and release their own meaty essences into the mix. You end up with a meat and a sauce that are ideally suited to each other and are both incredibly tasty.

What is the difference between beef ribs and beef short ribs?

Cut: The back ribs are cut from the upper back of the cow. Short ribs are cut from the lower portion of the rib cage in the front section of the cow. Short ribs are directly beneath the back ribs. Meat: The little meat on beef back ribs is between the bones, and beef short ribs have meat atop the bones.

Why are my beef short ribs so tough?

If they aren’t braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.