Master how to cook Korean short ribs in oven (Galbi)

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Dreaming of tender, flavorful Korean short ribs (Galbi) without the grill? Learning how to cook Korean short ribs in the oven is your ticket to a delicious, hands-off meal. This method consistently delivers melt-in-your-mouth meat with that craveable sweet and savory glaze, making it perfect for any home cook. Get ready to create authentic Galbi right in your kitchen!

Gather Your Goodies: Ingredients for Oven Galbi

The secret to incredible Galbi lies in its rich marinade. Here’s what you’ll need:

For the Ribs:

  • 3-4 lbs Flanken-style Beef Short Ribs: Thinly cut across the bone for optimal marinade absorption and quick cooking.

For the Signature Marinade:

  • ½ cup Soy Sauce: The savory foundation.
  • ¼ cup Brown Sugar: For sweetness and beautiful caramelization.
  • 2 tbsp Sesame Oil: Adds nutty depth.
  • 2 tbsp Mirin (Rice Cooking Wine): Enhances flavor and tenderizes.
  • 1 Asian Pear (or small apple/½ onion): Grated or pureed; crucial for natural sweetness and meat tenderization.
  • 4-5 cloves Garlic: Minced, for pungent flavor.
  • 1-inch piece Ginger: Grated, for an aromatic kick.
  • 1 tsp Black Pepper: Freshly ground.
  • 2 tbsp Water: To help thin the marinade.
  • Optional: 1 tsp Korean Chili Flakes (Gochugaru): For a subtle warmth.
  • Garnish (Optional): Toasted sesame seeds, chopped green onions.

Tools You’ll Need:

  • Large baking dish or roasting pan
  • Aluminum foil
  • Mixing bowl & whisk
  • Grater/food processor

Your Easy Guide: How to Cook Korean Short Ribs in Oven

Follow these steps for perfectly tender, flavorful Galbi:

Step 1: Prepare the Ribs

  1. Rinse & Soak: Rinse ribs under cold water. Soak in cold water for 30-60 minutes to remove excess blood and bone fragments, ensuring a cleaner flavor.
  2. Pat Dry: Thoroughly pat ribs dry with paper towels; this helps the marinade adhere better and aids browning.

Step 2: Mix the Marinade

  1. In a large bowl, combine soy sauce, brown sugar, sesame oil, mirin, grated Asian pear (or substitute), minced garlic, grated ginger, black pepper, and water. Whisk until sugar dissolves and ingredients are well combined. Stir in chili flakes if using.

Step 3: Marinate for Flavor

  1. Place patted-dry ribs into the marinade, ensuring they are fully coated. Cover the bowl or use a zip-top bag.
  2. Refrigerate for at least 6 hours, or ideally overnight (12-24 hours). Longer marination is key for maximum flavor and tenderization.

Step 4: Bake to Perfection

  1. Preheat Oven & Ribs: Remove marinated ribs from the fridge 30-45 minutes before baking to bring them closer to room temperature for even cooking. Preheat oven to 350°F (175°C).
  2. Arrange & Cover: Place ribs in a single layer in a baking dish, pouring remaining marinade over them. Tightly cover the dish with aluminum foil.
  3. Bake: Bake for 2 to 2.5 hours, or until ribs are very tender. Cooking time may vary with rib thickness.

Step 5: Get That Golden Glaze (Broil!)

  1. Uncover & Broil: Carefully remove the foil. Place the dish under the broiler for 3-5 minutes for a caramelized, slightly charred exterior. Watch constantly, as the sugary marinade can burn quickly! Alternatively, bake uncovered at 400°F (200°C) for 15-20 minutes until browned.

Step 6: Rest & Serve

  1. Remove ribs from oven. Transfer to a cutting board, loosely tent with foil, and rest for 10-15 minutes. Resting allows juices to redistribute, ensuring maximum tenderness.
  2. Garnish with sesame seeds and green onions. Serve hot! The delicious pan juices can be served alongside or over the ribs.

Serving & Storage Made Easy

Pairing Your Galbi:

  • Steamed White Rice: A must for soaking up the savory sauce.
  • Kimchi & Banchan: Spicy fermented cabbage and other Korean side dishes (e.g., seasoned spinach, pickled radish) offer perfect contrast.
  • Lettuce Wraps: Serve with fresh lettuce leaves for wrapping meat, rice, and ssamjang.

Leftovers & Reheating:

  • Refrigerator: Store cooked Galbi in an airtight container for 3-4 days.
  • Freezer: Freeze in an airtight container for up to 2-3 months. Thaw in the fridge before reheating.
  • Reheating: Gently warm in the oven (covered, 300°F/150°C) or microwave. Add a splash of broth to prevent drying.

FAQs: Quick Answers to Your Galbi Questions

Can I use boneless short ribs?

Yes, boneless short ribs work! The cooking process is similar, but they will cook faster. Start checking for tenderness after about 1.5 hours of baking.

How long should I marinate the ribs?

Marinate for a minimum of 6 hours, ideally 12-24 hours. This ensures deep flavor and maximum tenderness.

Can I prepare Galbi ahead of time?

Absolutely! Marinate ribs a day or two in advance. Cooked Galbi also reheats well, perfect for meal prep.

What if I don’t have an Asian pear?

A small grated apple (like Fuji) or half a small pureed onion are excellent substitutes, providing similar sweetness and tenderizing effects.

Why soak the short ribs before marinating?

Soaking in cold water for 30-60 minutes removes excess blood and bone fragments, leading to a cleaner, more refined flavor.

Enjoy Your Homemade Oven-Baked Galbi!

Now you know `how to cook Korean short ribs in oven` for a truly amazing meal. This recipe guarantees tender, flavorful Galbi with minimal effort, bringing restaurant-quality Korean cuisine right to your home. Happy cooking!

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