Barbecue Korean Short Ribs

Ingredients

• 907 g (2 pounds)boneless short ribs
• 5 g (1 teaspoon)kosher salt
• 1 g (1/2 teaspoon)freshly ground black pepper
• 30 ml (2 tablespoons)grapeseed or avocado oil
• 1 largesweet onion, thinly sliced
• 240 ml (1 cup)chicken broth
• 355 ml (1 bottle, 12 oz.)Lucky Foods Seoul Kalbi Sauce
• 570 g (3 cups)hot cooked rice
• To tasteshredded raw carrots, sliced avocado, pickled red onion, steamed greens, fresh herbs and crisp-tender green beans
• 355 ml (1 bottle, 12 oz.)Lucky Foods Kimchi Mayonnaise
• To tastetoasted sesame seeds

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F).

2. 2

   Season the ribs

   Sprinkle the short ribs with the kosher salt and freshly ground black pepper.

3. 3

   Sear the meat

   Set a Dutch oven over medium-high heat and add the oil. Brown the short ribs on every side, then transfer them to a plate.

4. 4

   Soften the onion

   Add the sliced onion to the pan and cook for 3 to 4 minutes, until softened.

5. 5

   Add the sauce

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the kalbi sauce, then return the short ribs and any juices from the plate to the pan. Cover and put the pan in the oven.

6. 6

   Braise the ribs

   Cook for 2 hours, turning the meat in the sauce after 1 hour. The ribs should be tender but not falling apart.

7. 7

   Build the bowls

   Put a short rib and hot cooked rice in each bowl, then spoon over some pan juices. Add your preferred toppings, drizzle with kimchi mayonnaise and finish with toasted sesame seeds.

What are Korean short ribs?

Korean-style short ribs are often associated with kalbi, a dish of beef flavoured with a sweet and savoury marinade. This version takes a slow-braising approach rather than relying on grilling.

A prepared kalbi sauce brings the seasoning together, while a bed of rice and a choice of crisp, fresh toppings make it a complete bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 156 calories, 3g protein, 24g carbs, 5g fat.

Rice supplies most of the carbohydrate, while the short ribs and oil contribute protein and fat; the sauce and mayonnaise also add to the fat and energy in each bowl. Balance the serving with a generous amount of the suggested greens or other vegetable toppings.

Why braise the ribs?

Searing first gives the meat a browned exterior and leaves flavourful bits in the pan. The onion softens in those browned traces before broth and sauce turn them into the braising liquid.

Keep the Dutch oven covered in the oven so the ribs cook gently in the sauce. Turning them after an hour helps coat the meat as it becomes tender.

Choosing the toppings

Fresh contrast: raw carrot, steamed greens, green beans and herbs add colour and a crisp or tender bite alongside the rich meat and rice.

Creamy and tangy: avocado and pickled red onion offer different contrasts, while kimchi mayonnaise adds a creamy, savoury finish. Use the toppings you like rather than needing every option in the list.

How to tell when they are ready

The recipe aims for short ribs that are tender but still hold together, rather than meat that falls apart. Check the texture after the full 2-hour braise and allow a little extra time if the ribs are not yet tender.

The sauce should be easy to spoon over the rice. If you uncover the pan to serve, take care around the hot liquid and pan.

Timing and preparation

The oven braise takes 2 hours, with a turn at the halfway point; include time beforehand to season and sear the ribs and soften the onion. You can prepare the toppings while the ribs cook.

Have the rice hot when you are ready to assemble the bowls. This keeps the serving step simple and lets the pan juices soak into the rice.

What to serve with the bowls

The recipe already pairs the ribs with rice and a range of vegetables, so the toppings can provide most of the extra variety. A selection of crunchy, fresh and pickled options makes each bowl easy to customise.

For a shared meal, set the toppings and kimchi mayonnaise out separately and let everyone finish their own bowl.

Recipe notes & tips

• Pat the short ribs dry before seasoning to help them brown in the pan.
• Sear the ribs in batches if they crowd the Dutch oven.
• Scrape up the browned bits when you add the broth so they become part of the sauce.
• Turn the ribs carefully after 1 hour so they remain intact.
• Prepare the toppings while the ribs braise to make assembly quicker.

Variations

• Extra vegetables: Add more steamed greens or crisp-tender green beans to each bowl.
• More tang: Increase the pickled red onion for a brighter, sharper topping.
• Herb finish: Scatter fresh herbs over the assembled bowls just before serving.
• Rice swap: Serve the ribs over another hot cooked grain if preferred.
• Sesame finish: Add toasted sesame seeds at the table for extra crunch.

Common mistakes to avoid

• Crowding the pan: The ribs may steam rather than brown; sear them in batches.
• Skipping the browned bits: Scrape the pan when adding the broth to bring those flavours into the sauce.
• Forgetting the halfway turn: Turn the ribs after 1 hour so they cook in the sauce on both sides.
• Overcooking until they fall apart: Check the texture at 2 hours, aiming for tender meat that still holds its shape.
• Adding toppings too early: Assemble the bowls just before serving to keep fresh toppings crisp.

How to store

Refrigerate leftover ribs and sauce in an airtight container for up to 3 days. Reheat gently in a covered pan until hot, adding a splash of broth if the sauce needs loosening; store rice and fresh toppings separately where possible.

Frequently asked questions