Oven Braised Korean Beef Short Ribs-Flanken Cut

Last updated on April 9th, 2025 at 05:15 pm

These Korean-style flanken cut beef short ribs are oven-braised in a sweet, sticky, and savory marinade until fall-off-the-bone tender. Packed with bold Asian flavors, they’re perfect for Sunday dinner or any special occasion.

On our one-acre homestead, cooking from scratch is an important part of everyday life. These Korean-style short ribs are made with locally grown organic beef and a simple, flavorful marinade using real ingredients.

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Jump to:

• What Are Korean Short Ribs?
• Ingredients
• Instructions
• Variations
• Equipment & Alternative Cooking Methods
• What to Serve with Korean Braised Short Ribs
• Storage & Leftovers
• Where to Buy Korean Short Ribs
• Oven Braised Korean Beef Short Ribs-Flanken Cut

What Are Korean Short Ribs?

Flanken short ribs, often referred to simply as "flanken" or "Flanken Cut," are a specific style of beef short ribs that are cut across the bone. The term "flanken" is derived from the Yiddish word "flanc," which means "side" or "flank," reflecting the location of the cut on the animal.

The distinctive characteristic of flanken short ribs is that they are cut thinly across multiple rib bones, resulting in individual slices of meat with small cross-sections of bone. These slices are typically about ½ to ⅓ inch (1.3 to 0.8 cm) thick. The bone sections add flavor and contribute to the overall richness of the meat when cooked.

Flanken short ribs are a popular cut of meat for smoking, grilling, and braising. They are particularly favored in Korean cuisine, where they are known as "Galbi" or "Kalbi" ribs. The thin cut allows for quicker cooking and even caramelization, resulting in tender and flavorful ribs.

Ingredients

• Flanken-cut beef short ribs (also called Galbi, Kalbi, or Miami ribs)
• Salt
• Black Pepper
• All-purpose flour
• Extra Virgin olive oil
• Garlic (minced)
• Fresh Ginger (minced)
• Green Onions
• Beef Broth
• Rice Vinegar
• Sesame Oil
• Low Sodium Soy Sauce
• Brown Sugar
• Hoisin Sauce
• Siracha (Trader Joe's Chili Onion Crunch, or red pepper flakes)
• Sesame seeds (for garnish)

See the recipe card for the exact quantities

Instructions

1. Begin by selecting high-quality beef short ribs.
2. If the ribs are too thick, gently pound them to an even thickness for more consistent cooking. (optional)
3. Preheat your oven to 350°F (175°C).
4. In a Dutch Oven add 3 Tbsp. of EVOO and heat over medium-high heat on the stovetop.
5. In a shallow baking dish combine the all-purpose flour with the salt and pepper.
6. One at a time lightly coat both sides of the rib with the flour mixture and place it in the hot Dutch oven.
7. Working in batches, fry each rib for about 1 minute on each side until browned. 
8. Remove the browned ribs to a plate and set aside.
9. Reduce the heat to medium and add minced garlic, minced ginger, and sliced green onions, and sauté for 2-3 minutes.
10. Add the beef broth to the Dutch Oven and deglaze the bottom of the pot by loosening up all of the stuck-on tidbits with a wooden spatula.
11. Stir in the rice vinegar, hoisin sauce, siracha, low sodium soy sauce, sesame oil and brown sugar, and bring the braising liquid to a simmer.
12. Turn off the heat and transfer the ribs back into the Dutch Oven.
13. Place the lid on the Dutch Oven and place it into the preheated oven.
14. Cook for an hour and a half to two hours or until the ribs are fork-tender. Cooking time will depend on the thickness of your ribs.
15. Using tongs or a slotted spatula carefully remove the ribs to a large plate or platter. (some of the little bones may fall out)
16. If desired spoon off any oil or excess fat from the cooking liquid before spooning the savory sauce over the plated meat.
17. Serve over steamed white rice and topped with additional sliced green onions and toasted sesame seeds.

Variations

For additional flavor and complexity, consider adding these optional ingredients:

• Oyster Sauce-Use as an alternative to hoisin for the salty and caramelly sweet complexity.
• Fish Sauce- use an alternative to hoisin sauce for a briny, salty & fishy flavor profile.
• Gochugaru- Korean red pepper flakes, for spiciness.
• Trader Joe's Chili Onion Crunch- dried garlic, onion, red bell pepper, and chili flakes are perfectly complementary with smoky, slightly sweet, subtly spicy notes.

Equipment & Alternative Cooking Methods

If you don't have access to a Dutch oven, you can also use any oven-safe thick-bottomed pot or cast iron skillet. Make sure you seal it with tin foil or with a fitted lid. I have both this economical 6 Qt. Dutch Oven as well as this high-end LeCreuest Dutch Oven. They both do a great job of braising these Asian short ribs.

Slow-Cooking

For tender and flavorful Korean short ribs, you can also follow this slow cooking process. Follow steps 1-8 for making the ribs but instead of placing them in a Dutch oven after you have browned them place them in a slow cooker.

In a small mixing bowl combine the garlic, ginger, green onion, beef broth, rice vinegar, hoisin sauce, siracha sauce, and brown sugar and stir to combine. Pour the sauce mixture over the meat. Cover and cook beef ribs on low for 6-8 hours or high for 3-4 hours or until they are bone tender. When the ribs are fully cooked add a cornstarch slurry (¼ cup water to 2 Tbsp. cornstarch) to the sauce and stir into the sauce to thicken before serving. 

Electric Pressure Cooker

For a less labor-intensive cooking method use the Instant Pot electric pressure cooker. Follow steps 1-8 for making the ribs but instead of placing them in a Dutch oven after you have browned them place them in the pressure cooker.

In a small bowl combine the garlic, ginger, green onion, beef broth, rice vinegar, hoisin sauce, siracha sauce, and brown sugar and stir to combine. Pour the sauce mixture over the meat. Lock the lid in place with the vent turned to the sealed position. Select Pressure Cook or manual and set the cook time to 25 minutes. Allow the pressure to naturally release for 15 minutes before manually releasing any remaining pressure. When it's safe to remove the lid select cancel to turn off. Press sauté and set to the low function. Add a cornstarch slurry (¼ cup water to 2 Tbsp. cornstarch) to the sauce and stir into the sauce. Simmer for 3-5 minutes or until the sauce is thick and sticky.

What to Serve with Korean Braised Short Ribs

Korean short ribs are traditionally served with an array of delectable side dishes known as Banchan. Some popular options include:

• Kimchi: Spicy fermented cabbage or radishes.
• Pickled vegetables: Various vegetables pickled in tangy brine.
• Fresh lettuce leaves or perilla leaves: Perfect for wrapping the ribs.
• Steamed Jasmin Rice
• Stir-Fried vegetables
• Sauteed spinach
• Butternut squash
• Mashed Potatoes

Storage & Leftovers

If you're fortunate enough to have any leftovers store them in an airtight container for up to three days. Reheat in a microwave-safe dish covered for 60 seconds or until fully heated through.

Regional Variations in Marinades and Flavors

Different regions in Korea may have their own unique twist on the Galbi marinade. Some might add more sweetness, spice, or different seasonings to create distinct regional flavors.

Pre-made marinades and sauces

If you're short on time or new to Korean cuisine, look for pre-packaged Galbi/Kalbi marinades or sauces at your local Asian grocery store. They typically come with detailed instructions for easy preparation.

This Korean short rib recipe offers a tantalizing fusion of flavors and cultural significance. With a rich history and a mouthwatering marinade, they are a beloved dish for celebrations and gatherings. Whether you braise them in the oven or slow-cook them, Korean short ribs are sure to impress your taste buds and transport you to the vibrant world of Korean cuisine.