Sticky Ginger Beef Short Ribs

So here we have it. Quite possibly the best Sticky Ginger Beef Short Ribs.  And I mean it!

These babies might take a little bit of patience.  

But once they’re marinated in that delicious soy, brown sugar and ginger sauce, seared to produce a gorgeously brown crust and braised until the meat falls right off the bone, I tell ya what.  

It’s so worth a coupla hour wait.

Korean Style Sticky Ginger Beef Short Ribs Recipe (aka Kalbi)

Side shot of ginger beef short ribs on top of rice in a white bowl.

The aroma these Sticky Ginger Beef Short Ribs produces while slow cooking is reason enough to make them.  

But of course, once you’ve smelled THAT SMELL for 2 or 3 hours, you’re going to devour every last rib.  

Like, you’ll be licking each one of your fingers AND the plate to get every last bit of that beefy ginger goodness.

Overhead shot of ginger beef short ribs on top of rice in a white bowl.

No lies, my friends.  You won’t be able to resist all-a-dat meat and sauce.

And if you put an egg on it, you guys, I am surely not going to judge.  

Because let’s face it, almost everything is better with a fried egg with a runny yolk on top because it’s basically insta-sauce.  So yeah, I highly encourage the egg.

Oh!  But don’t forget to pair the beef with the most delicious Coconut Jasmine Rice around.  

Yes, I eat this rice alllll day long and feel no shame for it.  You’ll totally understand when you try it. 

Side close-up shot of ginger beef short ribs on top of rice in a white bowl with an egg on top.

Apparently I don’t have much to say tonight other than that I love these ribs {and the rice}.  

Sometimes it’s just all about the food, friends.

Okay, who am I kidding?  It’s ALWAYS all about the food.


Sticky Ginger Beef Short Ribs

This kalbi style beef short ribs take a little patience, but are so worth it! Serve them on top of rice and top with a fried egg. 

  • Author: Julie Andrews
  • Prep Time: 1 hr
  • Cook Time: 2 hr
  • Total Time: 3 hrs


  • 1 cup low sodium soy sauce
  • ¾ cup dark brown sugar
  • 6 garlic cloves, minced
  • 2-inch piece fresh ginger, minced
  • 12 dried red chilies, finely minced
  • ½ teaspoon freshly ground black pepper
  • 3 pounds beef short ribs
  • 23 tablespoons canola oil
  • 1 tablespoon rice wine vinegar
  • 2 cups low sodium beef broth
  • 4 over-easy eggs {optional}
  • Chopped green onion, for garnish


  1. Whisk together soy sauce, brown sugar, garlic, ginger, chilies and pepper in a medium bowl. Add the beef ribs, submerging them in the marinade. Place in the refrigerator, covered, for at least one hour.
  2. After marinating, remove the short ribs from the marinade and pat dry. Set marinade aside.
  3. Heat oil in a large Dutch oven or oven-safe pot to medium-high heat. When hot, add short ribs and sear until browned on all sides, turning regularly. Add rice wine vinegar, beef broth and reserved marinade. Bring to a boil, then reduce to a simmer. Allow to cook 2-3 hours, until meat falls off the bone.
  4. Serve with coconut Jasmine rice and a fried egg and garnish with chopped green onion.

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