If you want to know how to cook Korean short ribs in oven, you’re in the right place. This method is fantastic for tender, flavorful results without needing a grill. Oven-baked Korean short ribs, or galbi, are a perfect meal for family dinners or gatherings. They are surprisingly simple to make with the right approach.
This guide will walk you through every step. You’ll learn about the cut of meat, the essential marinade, and the baking technique. We’ll cover everything from prep to serving.
How to Cook Korean Short Ribs in Oven
This section is your complete roadmap. We’ll focus on the classic, beloved version of this dish. The key is a well-balanced marinade and slow, gentle heat.
Understanding Your Main Ingredient: Korean Short Ribs
First, let’s talk about the meat. Korean short ribs are cut differently than the American style. Knowing what to buy is the most important first step.
- Cut: Look for “LA Galbi” or “Korean-style flanken cut.” This means the ribs are sliced thinly across the bone. You’ll see 3-4 small circles of bone in each piece. This cut allows for faster cooking and better marinade absorption.
- Thickness: Slices are usually about 1/4 to 1/2 inch thick. This is ideal for the oven method.
- Where to Buy: Find them at Korean or Asian grocery stores. Many mainstream butcher counters can also prepare them if you ask specifically for the flanken cut.
The Essential Marinade Ingredients
The marinade is what gives the ribs there signature sweet, savory, and slightly smoky taste. It’s a mix of simple, flavorful components.
- Soy Sauce: Use regular soy sauce, not light or sweet. It’s the salty base.
- Asian Pear or Apple: This is the secret for tenderness. The natural enzymes break down tough fibers. Grate it into a pulp.
- Brown Sugar: Adds the characteristic sweetness and helps with caramelization.
- Sesame Oil: Provides a rich, nutty aroma. Don’t skip it.
- Garlic & Ginger: Freshly minced is always best for maximum flavor.
- Green Onion: Chopped fine.
- Black Pepper: Freshly ground.
- Optional: A little grated onion, toasted sesame seeds, or a splash of rice wine.
Step-by-Step Recipe Instructions
Now, let’s get into the actual process. Follow these steps closely for the best outcome.
Step 1: Prepare the Ribs
If your ribs are very fatty, you can trim a little excess. But leave some for flavor. Soak the ribs in cold water for 20-30 minutes. This helps draw out any bone fragments and excess blood. Pat them completely dry with paper towels afterward. Dry meat marinates better.
Step 2: Make and Apply the Marinade
In a large bowl, whisk together all the marinade ingredients. For about 3-4 pounds of ribs, you’ll need roughly 1 cup of soy sauce, 1 whole grated pear, 1/2 cup brown sugar, 1/4 cup sesame oil, 8-10 cloves of garlic, a 2-inch piece of ginger, and 4 chopped green onions.
Place the dried ribs in a large resealable bag or shallow dish. Pour the marinade over them, ensuring every piece is coated. Seal the bag or cover the dish. Refrigerate for at least 4 hours, but overnight is ideal. The longer they marinate, the more flavorful and tender they become.
Step 3: Preheat and Prepare for Baking
When ready to cook, take the ribs out of the fridge about 30 minutes beforehand. Preheat your oven to 325°F (163°C). This lower temperature is key for tender meat. Line a large, rimmed baking sheet with heavy-duty aluminum foil. This makes cleanup much easier. Place a wire rack on top of the baking sheet.
Arrange the short ribs in a single layer on the wire rack. Don’t let them overlap. This allows hot air to circulate and the ribs to cook evenly. Reserve the leftover marinade in the bowl.
Step 4: The Baking Process
Place the baking sheet in the preheated oven. Bake for 25-30 minutes. Then, carefully flip each rib. Brush the tops with some of the reserved marinade. Continue baking for another 20-25 minutes.
For a final caramelized finish, switch your oven to broil on high. Watch them closely! Broil for 2-3 minutes per side until they get a nice, dark, sticky glaze. Be careful not to let them burn.
Step 5: Rest and Serve
Once out of the oven, let the ribs rest for 5-10 minutes. This lets the juices redistribute. Sprinkle with extra sesame seeds and sliced green onion before serving. They are best enjoyed hot.
Helpful Tips for Perfect Oven Ribs
- Don’t rush the marinating time. Overnight really is best.
- Use the wire rack. It prevents the ribs from steaming in their own juices and fat.
- If you don’t have a wire rack, you can bake them directly on the foil-lined sheet. Just flip them more often.
- Always broil at the end for that authentic, slightly charred look and taste.
- Have napkins ready. These are meant to be eaten with your hands!
What to Serve With Your Korean Short Ribs
These ribs are a complete meal when paired with traditional sides. Here are some classic options.
- Steamed Rice: White short-grain rice is the perfect base to soak up the delicious sauce.
- Lettuce Leaves: For wrapping (ssam). Take a leaf, add a bit of rice, a rib of meat, and maybe some ssamjang (a thick dipping paste).
- Kimchi: The spicy, fermented cabbage is a must-have side for cutting through the richness.
- Other Banchan: Small side dishes like spinach salad (sigeumchi namul), bean sprouts (kongnamul), or spicy cucumber salad (oi muchim).
Common Mistakes to Avoid
Even small errors can affect your final dish. Here’s what to watch out for.
- Using the wrong cut: Thick, English-cut ribs won’t cook the same way and will be tough.
- Skipping the fruit: The pear or apple is crucial for tenderness, not just flavor.
- Baking at too high a temperature: High heat will make the sugar burn and the meat tough. Low and slow is the way.
- Overcrowding the pan: This leads to steaming, not baking. Cook in batches if necessary.
- Not broiling at the end: That final blast of heat creates the classic sticky, caramelized crust.
Storing and Reheating Leftovers
If you have any leftovers, they store well. Let the ribs cool completely. Place them in an airtight container in the refrigerator for up to 3-4 days.
To reheat, the oven is best. Place them on a foil-lined sheet at 300°F until warmed through. You can also use a skillet over medium-low heat. The microwave will work but can make them rubbery.
FAQ Section
Here are answers to some frequently asked questions about making Korean short ribs.
Can I use regular beef short ribs instead?
You can, but the results will be different. Regular “English cut” ribs are much thicker and need a long, slow braise to become tender. They won’t work well with this quicker baking method designed for thin slices.
How long should I marinate the ribs?
At minimum, 4 hours. For truly exceptional flavor and tenderness, marinate them overnight (8-12 hours). Marinating longer than 24 hours can sometimes make the texture a bit mushy due to the fruit.
Do I have to use a pear in the marinade?
An Asian pear is traditional, but a regular ripe pear or a sweet apple (like Fuji) works great too. The enzymes are important. In a pinch, you can use 1/4 cup of unsweetened apple juice or puree, but fresh fruit is superior.
Can I make these ribs ahead of time?
Absolutely. You can marinate the ribs 1-2 days in advance. You can also fully cook them, let them cool, and refrigerate. Reheat gently in the oven before serving. They’re great for meal prep.
What if I don’t have a broiler in my oven?
No problem. For the final step, simply increase your oven temperature to 450°F and bake for an additional 5-7 minutes per side, watching carefully to prevent burning.
Are Korean short ribs spicy?
The classic marinade is not spicy; it’s more sweet and savory. If you like heat, you can add 1-2 tablespoons of Korean red pepper flakes (gochugaru) or a few teaspoons of gochujang (Korean chili paste) to the marinade.
Final Thoughts
Learning how to cook Korean short ribs in oven is a valuable skill for any home cook. The process is straightforward and the reward is huge. You get a impressive, delicious dish that feels like a restaurant meal.
Remember, success lies in finding the right cut of meat, being patient with the marinade, and using gentle heat. Don’t be intimidated by the list of ingredients—each one plays a specific role. Once you try it, you’ll see how simple it really is. This recipe is sure to become a regular in your cooking rotation.