The ribs used for Korean style BBQ beef ribs are cross cut beef short ribs. You may also see them labeled as “flanken cut beef ribs”. If they have 4 bone sections, they are from the chuck and if they have 3 wider bones, they are from the plate section.
Mise en place
The marinade brings a collection of sweet, savory, bold, and spicy flavors. When marinating, you don’t have to have the meat submerged in the marinade, just coated. Put them in a gallon zip top bag and flip them every hour or so.
With whole beef short ribs, you have to cook them low and slow for upwards of 6 hours to get them cooked correctly. But the cross cut ribs cook quickly, just 4 minutes a side over medium high heat. The SABER infrared cooking system keeps the beef from drying out.
While the beef is going, quickly cook the green beans. Putting the garlic and ginger in the oil for just about 15 seconds flavors the oil in which the beans will cook. I’m a huge fan of the dual coil side burner on the SABER Elite. It gives you flexibility with pan sizes and a wide range of temperature control.
Since the green beans are parboiled, this whole dish only takes about 8 minutes to cook.
Because of the marinade, these ribs will kick off a good bit of smoke as they cook, but don’t panic. The unique infrared cooking grates prevent any flare ups.
This is actually a very simple dish but your guests will be impressed with your culinary skills. Just don’t tell them how easy it is.