There’s grilled meat, and then there’s this.

Thin-cut beef short ribs hitting a hot grill, marinade dripping into the coals, flames flying, edges caramelizing into a sticky, smoky crust. This is the kind of recipe that turns heads, fills the yard with smoke, and makes people hover around your grill.

If you want something that feels like a full experience, not just dinner, start here.

Ingredients

For the ribs:

• 2–3 lbs Korean Flanken Style Short Ribs

• 1 cup soy sauce
• ½ cup brown sugar
• ¼ cup honey
• 1 Asian pear (or apple), grated
• 6 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp gochujang (optional)
• ½ tsp black pepper

For garnish:

• Green onions, sliced
• Toasted sesame seeds

Instructions

1. Build the marinade

Combine all marinade ingredients in a large bowl. Submerge ribs completely.

2. Let time do the work

Marinate at least 6 hours, preferably overnight.

3. Fire up the grill

Preheat to high heat. You want flames and heat—not gentle cooking.

4. Grill hot and fast

Lay ribs directly over heat. Cook 2–3 minutes per side.

5. Embrace the flare-ups

The dripping marinade hitting the coals creates smoke and flame—that’s flavor.

6. Build the crust

Flip multiple times to layer caramelization and deepen color.

7. Finish and serve

Remove when edges are charred and sticky. Garnish immediately.

Pro Tips

• Don’t overcrowd the grill—give each rib space to char
• Flip often for better caramelization
• Stack ribs after cooking for that glossy, mouthwatering finish
• Slice between bones for easy serving

Serving Ideas

Serve with:

• Steamed rice
• Grilled vegetables
• Lettuce wraps for a Korean-style bite

From Our Ranch

Nothing beats ribs raised the right way.
Our beef is Grass Fed Grass Finished, raised with care, and built for flavor that stands up to bold recipes like this.

Korean Flanken Style Short Ribs

👉 Stock your freezer and taste the difference.