Korean BBQ Beef Short Ribs (Galbi) on the Arteflame Grill

Introduction

Savor the rich, bold flavors of Korean BBQ Beef Short Ribs (Galbi) cooked to perfection on the Arteflame grill. The unique searing ability of the center grill grate, combined with the even cooking of the surrounding flat cooktop, ensures juicy, flavorful, and beautifully caramelized beef short ribs. This recipe is all about achieving the ultimate sear before gently finishing the meat to perfect doneness. Let’s get grilling!

Ingredients

• 3 lbs Korean-style beef short ribs (flanken cut)
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup sesame oil
• 1/4 cup rice vinegar
• 1/4 cup honey
• 6 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 2 stalks green onions, chopped
• 2 tablespoons toasted sesame seeds
• 4 tablespoons butter

Instructions

Step 1: Prepare the Arteflame grill

• Pour vegetable oil onto three paper napkins and place them inside the grill.
• Stack firewood over the soaked napkins.
• Light the paper napkins and allow the fire to build.
• Let the grill heat up for about 20 minutes until the center grill grate reaches 1,000°F and the flat griddle is evenly heated.

Step 2: Marinate the short ribs

• In a large bowl, mix soy sauce, brown sugar, sesame oil, rice vinegar, honey, garlic, ginger, black pepper, and red pepper flakes until combined.
• Add the beef short ribs and ensure they are fully coated in the marinade.
• Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

Step 3: Sear the short ribs

• Remove short ribs from marinade and let excess drip off.
• Place the short ribs onto the center grill grate of the Arteflame grill, searing each side for 1-2 minutes to lock in juices.

Step 4: Finish cooking on the flat top

• Move the seared short ribs to the flat top griddle, adjusting placement based on heat zones.
• Cook for an additional 4-6 minutes, flipping occasionally, until they reach an internal temperature of 125°F (for medium-rare) or 135°F (for medium).

Step 5: Rest and garnish

• Remove the short ribs from the grill when the internal temperature is 15°F below the desired doneness.
• Let the meat rest for 5-10 minutes.
• Sprinkle with green onions and toasted sesame seeds before serving.

Tips

• Use firewood that produces a mild, smoky flavor such as oak or hickory.
• Don’t overcrowd the grill; allow enough space for airflow and even cooking.
• Add a pad of butter while resting for added depth of flavor.

Variations

• Spicy Galbi: Add 2 tablespoons of gochujang (Korean chili paste) to the marinade for extra heat.
• Citrus Galbi: Incorporate the juice of one orange and a teaspoon of grated zest for a citrusy twist.
• Garlic Lover’s Galbi: Double the garlic for an intensely aromatic and bold flavor.
• Tropical Galbi: Add 1/2 cup pineapple juice to the marinade for a sweet, tenderizing effect.
• Sesame Pepper Galbi: Increase sesame oil to 1/2 cup and add extra black pepper for a nutty, peppery taste.

Best Pairings

• Steamed jasmine rice
• Kimchi
• Grilled vegetables (zucchini, mushrooms, bell peppers)
• Pickled daikon and carrots
• Cold Korean noodles (Naengmyeon)

Conclusion

Korean BBQ Beef Short Ribs (Galbi) on the Arteflame grill is a showcase of bold flavors and expert searing techniques. By leveraging the high heat of the center grill grate and the even-temperature control of the surrounding flat cooktop, you achieve caramelization, tenderness, and a smoky finish that’s second to none. Enjoy this dish with the perfect pairings for a complete and delicious meal.