Are you looking for a heavenly BBQ beef short ribs recipe? Fire up your grill because these marinated Korean Grilled Beef Short Ribs will stimulate and wake your taste people!

Barbecue short ribs with Gochujang Marinade

For this specific marinade, I used a fermented Korean flavourer called Gochujang, that’s made of glutinous rice, red chili, fermented soybeans, and salt. It’s both sweet and spicy flavors and umami from fermented glutinous rice. With this flavourer, you can create delicious Kimchi fried rice and Kimchi Nabe (the Japanese version of Kimchi Jjigae).

I always marinate the short ribs overnight to have the meat deeply soaked with all the delicious flavors.

Where to get the ribs to make Korean Grilled Beef Short Ribs?

All Korean grocery stores in your place carry this type of cut meat. It’s referred to as Kalbi or Galbi. A number of the largest Korean grocery chains are H-Mart and T&T.

You can grill the beef short ribs over charcoal, or if you can’t, you can use a gas grill. In fact, a charcoal grill is often the best if you would like to get the heavenly smokiness. Once the marinaded beef is placed over the hot grill, sear them till they’re nicely charred. They cook really quickly; therefore, you don’t want to overcook them.

Before you dig into the plate, don’t forget to serve it with lots of crisp vegetables. A massive pile of fresh lettuce, spring onions, kimchi, pickled cucumbers, or daikon salad would go all right with this meal.

Sweet and juicy rib bones, tender, smoky meat with a fantastic sauce that will tenderize them. You would like to enjoy these Korean BBQ short ribs along with ones before we formally say adios to summer.

Ingredients

• 2 lb beef short ribs (with bones)

For the Marinade:

• ½ cup soy sauce

• ½ cup mirin (sweet rice wine)

• 3 tbsp brown sugar

• 2 tbsp gochujang (Korean hot pepper paste)

• 4 cloves garlic, minced

• 1 tbsp roasted sesame oil

• 1 green onion, chopped

Instructions

1. Soak the Ribs

• Place the short ribs in a bowl of cold water for about 30 minutes, changing the water a couple of times to remove excess blood.

• Pat the ribs dry with paper towels.

2. Make the Marinade

• In a medium bowl, whisk together soy sauce, mirin, brown sugar, gochujang, garlic, sesame oil, and green onion until well combined.

3. Marinate

• Add the ribs to the marinade, ensuring they’re completely coated.

• Cover and refrigerate for at least 4 hours, ideally overnight for maximum flavor.

• Turn the ribs 2–3 times during marination for even seasoning.

4. Prepare the Grill

• Preheat a charcoal grill to about 450°F (230°C). Charcoal gives the ribs a more authentic, smoky flavor, but a gas grill works too.

• Pile the charcoal to one side of the grill for both direct and indirect heat zones.

• Clean and lightly oil the grill grates.

5. Grill the Ribs

• Remove ribs from the marinade, letting excess drip off (discard used marinade).

• Sear the ribs directly over hot coals for about 2–3 minutes per side, until you see nice char marks.

• Move the ribs to the indirect heat side of the grill and cook for another 2–3 minutes until tender and cooked through. Total grilling time: 5–6 minutes.

6. Serve

• Transfer the ribs to a serving platter. Serve hot, ideally with rice, kimchi, or grilled vegetables on the side.

Make Ahead & Storage

• Make Ahead: You can marinate the ribs up to 24 hours in advance. The longer they sit, the deeper the flavor.

• Refrigerator: Store cooked ribs in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium-low heat to keep them tender.

• Freezer: For longer storage, freeze marinated (uncooked) ribs for up to 3 months. Thaw overnight in the fridge before grilling.

Share the image below to your Pinterest board if you like these Korean Beef Short-ribs!

If you love these BBQ short ribs, please leave a comment below. Also, be sure to check these oven-baked baby back ribs. 

Are you avoiding carbs but craving delicious pizza? This Low-carb Pepperoni Pizza with Cauliflower Crust is super flavorful and gluten-free.

I made these cauliflower bites for lunch, and we just loved them. We’ve enjoyed them so much that I assumed I should try and make this Low-carb pepperoni Cauliflower pizza Crust myself. Of course, we really enjoyed it, which was so delicious.

Of course, it’s not made with flour, so the taste of this pizza is somewhat different from the normal pizzas; however, I promise that you won’t be disappointed. It’s so flavourful with mozzarella cheese, pepperoni, and mushrooms. You don’t need to use the same toppings are me. Feel free to feature whatever you have got in your fridge.

To make this pizza, first, you’ll need a food processor or a grater to form the rice-like consistency, and then you have to microwave it to help release some wetness from the cauliflower. The next step is to dump all the cauliflower into a kitchen towel and squeeze it as hard as possible. This is the key to a crisp crust. If you skip this step, your crust could be soggy, and we don’t want that.

Ingredients

• 1 head cauliflower
• 1 whole egg
• Teaspoon of oregano
• 1/2 teaspoon of garlic powder
• ground fresh black pepper and salt
• 1/2 cup of marinara sauce
• ½ cup of grated mozzarella
• ¼ cup grated of Parmesan cheese
• ¼ of sliced mushroom
• 3 oz of Pepperoni

How to make Low-Carb Pepperoni Pizza with Cauliflower Crust

• Heat up the oven to 380F.
• Cover a baking sheet with parchment, gently spray with oil, and set aside.
• Pulse the cauliflower florets in your food processor for just about 25 seconds till it’s a rice-like consistency.
• Put the cauliflower in a microwave-safe bowl and microwave it for about four minutes.
• After the cauliflower has cooled enough to handle, place it into a kitchen towel and wring it out. You must squeeze out as much as you can.
• Place the cauliflower in a bowl and add the egg, and season it well. Use your hands to mix everything and form a ball.
• Place the dough on a baking sheet and press the ball to form a pizza shape. The crust should be no over ½ in. (1 cm) thick.
• You should use a kitchen towel to help you to create a pizza shape. It is useful to absolve more liquids if necessary.
• Bake for about 20-25 minutes, and remove from the oven.
• Top it with pizza sauce, pepperoni, cheese, and mushroom.
• Bake the pizza for about 15 minutes more or till the cheese has melted nicely.

These Juicy Garlic Lamb Chops with Herbs are very easy to make, so please don’t let it intimidate you. Once you master the cooking of lamb properly, you can make this delicious and impressive holiday meal.

Ingredients

• 4 lamb chops

• 1 tbsp olive oil

• 5 garlic cloves, minced

• 2 tsp fresh rosemary, chopped

• 2 tsp fresh parsley, chopped

• 1½ tsp dried oregano

• Salt and freshly ground black pepper, to taste

Instructions

1. Prep the Lamb

• Remove the lamb chops from the refrigerator 30–40 minutes before cooking to bring them to room temperature. This ensures even cooking.

• Pat the chops completely dry with paper towels. A dry surface helps achieve a golden, flavorful sear.

• Season generously with salt and freshly cracked black pepper on both sides.

2. Make the Garlic Herb Marinade

• In a small bowl, mix together the olive oil, garlic, rosemary, parsley, and oregano.

• Rub the mixture all over the lamb chops, making sure they are evenly coated.

• For the best flavor, marinate for at least 1 hour, or up to 4 hours in the refrigerator.

3. Cook the Lamb Chops

• Heat a 12-inch skillet (preferably cast iron) over medium-high heat.

• Place the chops fat-side down first to render the fat, pressing lightly with tongs for 2–3 minutes until the edges are crisp.

• Lay the chops flat and sear for 3 minutes per side for medium-rare, or 4 minutes per side for medium. Avoid moving the chops while they sear to get a deep, golden crust.

4. Rest the Meat

• Transfer the lamb chops to a plate or cutting board.

• Let them rest for 10 minutes before serving. Resting allows the juices to redistribute, keeping the meat tender and juicy.

5. Serve

• Garnish with a sprinkle of fresh parsley or rosemary for color and freshness.

• Pair with roasted vegetables, mashed potatoes, or a light salad for a complete meal.

Make Ahead & Storage

• Make Ahead: Prepare the marinade and coat the chops up to 24 hours in advance. Keep covered in the refrigerator until ready to cook.

• Refrigerator: Store cooked lamb chops in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat to avoid drying out.

• Freezer: Freeze uncooked, marinated chops for up to 2 months. Thaw overnight in the fridge before cooking.

Pro Tips for Perfect Lamb Chops

• Use a meat thermometer for precision: 125°F for medium-rare, 135°F for medium.

• Cast iron skillets create the best crust thanks to even, high heat.

• Letting the chops rest is key — skipping this step often leads to dry meat.

Enjoyed these lamb chops? Pin the image below to your Pinterest board to share the deliciousness with others! 🍽️📌

What is the correct internal temperature for lamb chops?

The general agreement is that the best way to cook lamb chop recipes is to medium-rare. At medium-rare, the lamb’s inner temperature will be 145 degrees Fahrenheit, and the meat will be nice and pink within. Most of the microorganism on this kind of meat is on the surface.

As a result, it doesn’t need to be cooked as thoroughly as poultry. I don’t advise cooking to a temperature higher than 160F because the lamb can become chewy and too dry to be enjoyable.

Also, check out this garlic butter pork chops recipe in the air fryer!