Grilled Kalbi Short Ribs
Grilled Kalbi Short Ribs
"The prep time is totally worth the wait! The kalbi is so juicy, tender and super delicious." - Chef Rebekah Lagua, Sr. Chef de Cuisine
Ingredients
- 3 pounds USDA Beef short ribs bone in or boneless
- 1 jar Halm's Hawaiian BBQ Sauce
- 1 inch Ginger sliced
- 5 pieces Garlic cloves crushed
- 2 stalks Green onions chopped 2-inch (optional)
- 2 tbsp Aloha Shoyu
- ¼ cup Canola Oil
- Ono Hawaiian Seasoning optional
- Local Style Pickled Onions or Yeong Suk’s Spicy Pickled Onion optional
Instructions
- In a large bowl, combine beef short ribs with Hawaiian BBQ sauce, ginger, garlic, and green onion pieces. Press down to ensure all the meat is coated in the marinade. Cover and marinate in the refrigerator for at least 12 hours or up to 3 days for optimal flavor.
- About 30 minutes before grilling, remove the short ribs from the fridge to allow them to come up to room temperature as the grill preheats. Prepare the grill for high direct heat grilling, reaching a temperature of 550-600 degrees F.
- Working in batches to avoid overcrowding the grill, place the marinated kalbi short ribs on the grill. Shake off any excess marinade into a baking dish (discard excess marinade). Season the ribs with Ono Hawaiian seasoning and grill for 2-3 minutes per side, until charred to your desired level.
- Remove the kalbi from the grill and place it onto a cutting board. Cut in between each bone to create 3-4 pieces per rib. Transfer the kalbi to a heatproof plate and drizzle with shoyu.
- Heat a small skillet over high heat with canola oil until it starts to shimmer and smoke. Carefully pour the hot oil over the kalbi, allowing it to sizzle and mix with the shoyu to create a flavorful sauce.
- Garnish the plate with local-style pickled onions and serve immediately. Enjoy your delicious grilled Hawaiian BBQ kalbi short ribs!
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