Grilled ribs, or galbi in Korean, is a common restaurant dish where diners use table top grills to cook beef short ribs themselves. In this recipe we’ve traded the table top grill for the Suvie. Slow cooking the short ribs for over six hours makes them tender and delicious. The cooking method may be untraditional, but the marinade is pretty classic. These are Suvie-style ribs, so get ready for the melt-in-your-mouth Korean beef that we all love cooked with the convenience of Suvie. 

Note: You can use the short ribs from your protein box or standard bone-in short ribs from the store if you can’t find short ribs sliced across the bone. If you use a larger cut of meat we recommend increasing the cook time to 8 hours.

Korean Short Ribs

  • Servings: 4-6
  • Difficulty: 7 hours and 30 minutes
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  • 1½ – 2 lbs short ribs, cut in 1/2-inch slices, sliced across the bone
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • ⅓ cup rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp black pepper
  • ¼ tsp gochujang
  • 1 medium onion, minced
  • 8 garlic cloves, peeled and minced
  • 1 small Asian pear, peeled, cored and grated (pear or green apple will work as well)
  • 1 tbsp ginger, grated
  • 2 tsp sesame seeds, plus more for garnish
  • 1 cup white rice 
  • 1 cup kimchi, for serving
  • 1 head butter lettuce, for serving


Combine soy sauce, brown sugar, rice wine, sesame oil, pepper, gochujang, onion, garlic cloves, Asian pear, ginger, and sesame seeds in a large bowl. Rinse the short ribs to remove any bone dust, pat dry with paper towels and season with salt. Add ribs to marinade and stir to coat. Place ribs into a Suvie pan and pour the marinade over them. Load into upper zone of Suvie.

Add rice to the starch pan, load into starch zone. Fill reservoir, enter cook settings and cook now or schedule. 

My Cook > Slow Cook & Starch

High, 6 hours

Starch: 15 minutes

After the cook, remove the ribs and rice from Suvie. Divide rice among bowls. Top with ribs and some of the liquid from the ribs pan. Sprinkle with sesame seeds. Serve with kimchi and lettuce leaves on the side. 


Nutritional Information per serving (4 servings per recipe): Calories 535, Total Fat 17.3g, Total Carbohydrates 66.2g, Total Sodium 404.8mg, Total Protein 27.2g

CategoriesBeef Dinner Korean
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