Before you cook
Background Recipe story & origin
Bone-in beef short ribs grilled as steaks represent Korean-American adaptation of traditional galbi. In Korea, short ribs are butterflied thin across the bone (LA galbi style, named for Los Angeles Korean butchers who developed the cut) and quickly grilled. The thick-cut, bone-in, steak-style approach emerged in American steakhouses influenced by Korean and Latin American grilling traditions. Argentine asado also features bone-in short ribs (tira de asado) cooked slowly over wood. The cut, taken from the chuck plate, has intense beef flavor and benefits from marbling that renders during cooking. Proper technique requires managing fat flare-ups and achieving char without burning. The dish represents the globalization of beef cuts and grilling techniques, combining Korean, Argentine, and American steakhouse approaches.
Before you start Equipment you'll need
- grill — Provides high heat for searing and grilling thick bone-in short ribs with proper char and doneness
- thermometer — Confirms internal temperature and doneness accurately without cutting into meat to check for readiness
Safety Safety & allergen notes
- Expect flare-ups from fat.
- Use thermometer for doneness.
Non-negotiables Rules for success
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Get thick-cut ribs.
1.5+ inches for steak-like cooking
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Temper fully.
Cold thick cuts cook unevenly
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Season generously.
Bone and fat need salt
Prep Get set first
About 5 min of prep
- Temper 2 hours
- Season generously
- Heat grill hot
This recipe takes about 35 minutes total.
Ingredients
Instructions
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Prep and season
Temper ribs 2 hours. Oil and season with salt and pepper.
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On the grill
Grill over high heat 6-7 minutes per side for medium-rare (130°F internal).
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Let rest
Rest 10 minutes. Slice against the grain off the bone.
Chef's notes
SHOPPING: Thick-cut bone-in short ribs (English cut), 1.5+ inches.