Paleo Korean Galbi Short Ribs

Total time4 hr 35 min

Prep time20 min

Cook time15 min

4.5

(27)

Korean galbi is one of those dishes that feels like a special occasion every single time, and this version delivers all that sticky, caramelized magic without soy sauce or any of the usual grain-based additions. The marinade is blended smooth from coconut aminos, fresh Asian pear, garlic, ginger, honey, and toasted sesame oil — the pear does double duty as a natural tenderizer and a subtle sweetness that makes the ribs incredibly juicy. After a long soak, the thin flanken-cut ribs hit a screaming-hot grill or broiler for just a few minutes per side, getting deeply charred edges and a glossy, lacquered finish from a reserved glaze brushed on at the end. It's the kind of cook time that feels almost too fast for results this impressive. Finished with sliced green onion tops and a scatter of toasted sesame seeds, the platter looks like something straight out of a Korean barbecue restaurant. This makes four generous servings, so it's equally at home on a weeknight table or as the centerpiece of a weekend cookout spread.

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Ingredients

4 servings

For the marinade

3 lb flanken-cut beef short ribs (about ¼-inch thick)
½ cup coconut aminos
½ asian pear, peeled and roughly chopped
4 cloves garlic, roughly chopped
1 tbsp fresh ginger, roughly chopped
2 tbsp honey
1 tbsp toasted sesame oil
½ tsp black pepper

For serving

3 green onions (green tops only), thinly sliced
1 tbsp sesame seeds, toasted (optional)

Instructions

1
Combine the coconut aminos, Asian pear, garlic, ginger, honey, sesame oil, and black pepper in a blender or food processor and blend until smooth.
2
Reserve 3 tablespoons of the marinade in a small bowl and set aside for glazing. Place the short ribs in a large zip-top bag or baking dish, pour the remaining marinade over them, and turn to coat. Seal and refrigerate for at least 4 hours, or up to overnight.

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