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Sheet pan Korean short ribs served over white rice with lime wedges and sliced scallions
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5 from 1 vote

Sheet Pan Korean Short Ribs (Galbi)

Sticky, caramelized Korean short ribs on one sheet pan in 50 minutes. No braising and no grill, just the oven and a low broiler.
Prep Time10 minutes
Cook Time50 minutes
Marinating Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Korean
Keyword: galbi, korean short ribs, sheet pan korean short ribs
Servings: 4 servings

Equipment

Ingredients

  • 5-6 flanken-cut short ribs about 2 lbs
  • 2 white onions thinly sliced
  • 1/3 cup soy sauce
  • 1/3 cup hoisin sauce plus 1 tablespoon for brushing
  • 1/4 cup dark brown sugar packed
  • 4 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 5 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1/3 cup beef broth
  • scallions sliced, for serving

Instructions

  • Preheat the oven to 375 degrees F.
  • Whisk together the soy sauce, hoisin, dark brown sugar, rice wine vinegar, sesame oil, garlic and ginger until the sugar dissolves.
  • Spread the sliced onions in an even layer across a half-sheet pan. Arrange the short ribs on top in a single layer.
  • Pour the sauce over the ribs and onions. Massage the sauce into the meat with your hands, flipping each rib so both sides are coated. Let them marinate at least 30 minutes before they go in the oven, and the longer the better, up to 24 hours in the refrigerator.
  • Roast for 20 minutes.
  • Flip the ribs and pour the beef broth around the edges of the pan, over the onions. Roast another 20 minutes.
  • Brush the tops of the ribs with another tablespoon of hoisin. Switch the oven to low broil and broil for 10 minutes, until the tops are caramelized and the edges are dark. Watch closely.
  • Rest 5 minutes. Serve over white rice and spoon the onions and all of the pan sauce over the top, then scatter the scallions on.

Notes

Flanken-cut short ribs (thin, sliced across the bone) are required. Thick English-cut short ribs need braising and will be tough with this method.
Marinate up to 24 hours ahead for more flavor.
If your broiler has only one setting, drop the rack a level and broil about 6 minutes.

Nutrition

Calories: 452kcal | Carbohydrates: 33g | Protein: 36g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 1710mg | Potassium: 796mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 5mg