Kalbi (Korean Short Ribs) - Game Day Favorites

Crisp air, changing leaves, and football weekends signal the arrival of fall—the perfect season to fire up the grill and gather outdoors. Kalbi (Korean Short Ribs) has a flavor that matches the season: smoky, savory, and just a little sweet. These short ribs make an unbeatable centerpiece for any tailgate or backyard watch party, offering a crowd-pleasing option that feels familiar and fresh.

The marinade makes Kalbi shine—a blend of soy sauce, garlic, ginger, and a touch of sweetness that caramelizes beautifully over the flame. Thin-cut beef short ribs cook quickly, locking in tenderness while delivering bold, juicy bites that keep fans coming back between plays. The aroma fills the air with anticipation, while the taste delivers game-winning satisfaction.

Traditional game day spreads usually rely on the same old standbys, but Kalbi adds variety and flair without complicating prep. The ribs grill in minutes, so you can spend more time cheering and less time managing the fire. Pair them with easy sides, or keep things casual with finger foods for a spread as memorable as the action on the field.

If you're ready to make your outdoor space the go-to destination for fall gatherings, Alfresco Backyard Living has you covered. We have everything you need from premium grills to outdoor kitchen components for flawless game day hosting. You can explore our vast selection of products, or visit us in person at our retail location in St. James, New York. Our team is committed to providing exceptional service and helping you find exactly what you need to enhance your outdoor living experience.

Serves 4

Kalbi (Korean Short Ribs) Ingredients

• 2 lb. beef short ribs, flanken-style
• 6 Tbsp. soy sauce
• 2 Tbsp. granulated sugar
• 2 Tbsp. packed brown sugar
• 1 tsp. ground black pepper
• 2 Tbsp. mirin (rice wine)
• 1 Tbsp. sesame oil
• 2 Tbsp. toasted sesame seeds
• 2 garlic cloves, finely grated 
• 1 small onion, finely grated
• 2 green onions, finely chopped

Kalbi (Korean Short Ribs) Directions

1. Soak short ribs in cool water for 5 minutes, drain and pat dry. Set aside
2. Meanwhile, add the remaining ingredients to a small mixing bowl, stir until well combined, and the sugar is mostly dissolved. Pour carefully into a resealable container, add short ribs, and massage the marinade into each piece. Refrigerate for 5 to 6 hours, preferably overnight.
3. Preheat the gas or charcoal grill to medium-high heat, or the grill pan or cast-iron pan on the stovetop to medium-high heat.
4. Remove the meat from the marinade and pat dry with paper towels to remove all excess moisture. Discard the marinade. Grill the ribs in batches, in a single layer, until slightly charred on both sides, turning only once, about 5 minutes total. Since the marinade can burn, brushing the grill or wiping the pan clean from burned bits between batches may be necessary.
5. Transfer the meat to a plate. Using kitchen scissors or a knife, cut it into individual pieces between each bone. Serve with steamed rice and kimchi.

Taken from delish.com