LA Style Grilled Beef Short Ribs Recipe

If you love vibrant, crowd-pleasing barbecue, LA Style Grilled Beef Short Ribs are about to become your new favorite! This iconic Korean-American classic features thin, tender short ribs marinated in a sweet, savory, and subtly smoky sauce—then finished hot and fast on the grill for smoky caramelized perfection.

Ingredients You’ll Need

These simple, vibrant ingredients are the heart and soul of LA Style Grilled Beef Short Ribs. Each one adds its own magic—whether it’s sweetness, tenderness, depth, or crunch—to make every bite utterly irresistible.

• LA style beef short ribs (3.5 lbs): These thinly sliced, cross-cut ribs are the star—tender, meaty, and perfect for marinating.
• Soy sauce: A rich, salty base that provides umami for the marinade.
• Water (or cooking wine): Helps mellow the salty notes and tenderize the meat.
• Honey (or brown sugar): Adds sweetness and helps the ribs caramelize beautifully on the grill.
• Garlic: For a punch of sharp, aromatic flavor that makes the marinade sing.
• Onion: Balances and deepens the marinade’s flavor profile.
• Ginger: Brings warmth and a gentle bite, keeping things lively.
• Asian pear (or Bosc pears): Naturally tenderizes the meat and adds a hint of fruity freshness.
• Toasted sesame oil: Infuses a nutty aroma and rounds out the flavor.
• Toasted sesame seeds: A final touch of crunch and earthiness sprinkled over the finished dish.
• Freshly ground black pepper: For just the right amount of heat.
• Soybean paste (“doenjang”): The earthy backbone of the classic ssamjang dipping sauce.
• Hot pepper paste (“gochujang”): Adds subtle spice and color to the dipping sauce.
• Green onions: Chopped for extra zip in the dipping sauce and wraps.
• Lettuce & perilla leaves: Wrapping essentials for building fresh, vibrant bites.
• Green chili pepper: Brings crunch and gentle heat to wraps.
• Cucumber & carrot: Crisp, cooling, and refreshing alongside the grilled ribs.

Variations

One of the best things about LA Style Grilled Beef Short Ribs is how easy they are to tweak! Whether you’re catering to dietary needs, switching up the produce drawer, or chasing a different flavor adventure, these variations keep things exciting and approachable.

• Make it Spicier: Add a spoonful of gochugaru (Korean chili flakes) to the marinade or crank up the gochujang in your dipping sauce for extra heat.
• Low-Sugar Version: Swap honey or brown sugar for a natural sweetener like monk fruit or use a little less if you prefer a more savory marinade.
• No Grill? No Problem: Sear the ribs in a heavy skillet or pop them under the broiler—just keep an eye on them, they cook fast!
• Swap the Pear: If Asian pear is hard to find, use a sweet Bosc pear or even a peeled Fuji apple for that signature tenderizing magic.
• Vegetarian “Ribs”: Try marinating thick slices of portobello mushroom using the same marinade and grill alongside the ribs for a meaty, plant-based treat.

How to Make LA Style Grilled Beef Short Ribs

Step 1: Prep the Short Ribs

Start by trimming any excess fat from your short ribs and rinsing them thoroughly under cold water. Then, soak them in a big bowl of fresh cold water for 10–20 minutes—this draws out excess blood and keeps the finished ribs tasting clean and pure.

Step 2: Make the Flavor-Packed Marinade

In a large mixing bowl, whisk together the soy sauce, water or cooking wine, honey (or brown sugar), and black pepper. In a blender, combine the Korean pear (or Bosc), garlic, onion, and ginger—blend until completely smooth and creamy. Pour that velvety pear mixture into your soy sauce base and drizzle in the toasted sesame oil for that signature nutty aroma.

Step 3: Marinate & Chill

Give your ribs another quick rinse to remove any lingering bone fragments, then let them drain well. Drop the ribs into the marinade, using clean hands to toss and coat every piece generously. Cover and refrigerate for at least 1 hour (overnight if you have time)—the longer the ribs marinate, the deeper the flavor and tenderness!

Step 4: Make the Ssamjang Dipping Sauce

While the ribs are soaking up all that goodness, whip up a quick ssamjang. In a bowl, mix soybean paste, hot pepper paste, chopped green onion, a dash of minced garlic, honey, toasted sesame oil, and sesame seeds. Stir until smooth and set aside—this sauce is the secret to that authentic bite!

Step 5: Prep Your Veggie Wraps

Rinse and gently pat dry your lettuce and perilla leaves, arranging them on a platter. Slice cucumbers into sturdy strips, chop green chili peppers, and slice a few cloves of raw garlic. Arrange everything so it’s easy for guests to build their own lettuce wraps, or “ssam.”

Step 6: Grill the Ribs!

Preheat your grill to high heat. Lay out the short ribs and grill just 2–3 minutes per side (they’re thin and will caramelize quickly!). When both sides have a gorgeous brown char, transfer them to a plate and snip the bones into bite-sized pieces with kitchen scissors.

Step 7: Serve & Build Ssam

To eat LA Style Grilled Beef Short Ribs the classic way, lay a piece of meat on a lettuce leaf (add perilla if you love its robust flavor), swipe with ssamjang, and top with garlic, green chili, cucumber, or whatever you fancy! Fold into a small bundle and pop the whole thing in your mouth for a flavor explosion.

How to Serve LA Style Grilled Beef Short Ribs

Garnishes

A light shower of toasted sesame seeds and a scatter of thinly sliced green onions over the grilled ribs brings fabulous color, nutty flavor, and appetizing crunch. For extra sparkle, add a few raw garlic slices or fresh chili rings right on top before serving.

Side Dishes

LA Style Grilled Beef Short Ribs absolutely shine with simple steamed rice and a spread of Korean side dishes (banchan) like kimchi, pickled radish, quick-pickled carrots, or a cold cucumber salad. The cool, crunchy sides are perfect contrasts to the smoky, charred ribs.

Creative Ways to Present

Turn dinner into an interactive event! Serve the ribs on a big platter, arrange lettuce, perilla leaves, and all the fixings in little bowls, and let everyone build their own ssam wraps tableside. For a fun twist, arrange “DIY ssam platters” for each guest—perfect for parties and backyard feasts!

Make Ahead and Storage

Storing Leftovers

Store any leftover LA Style Grilled Beef Short Ribs in an airtight container in the refrigerator for up to three days. Keep the dipping sauce and veggie wraps separate to maintain freshness and crunch.

Freezing

These ribs freeze beautifully! Pop fully marinated (but raw) ribs in a freezer bag and stash for up to two months, or freeze cooked ribs—just let them cool completely first and separate with parchment for easy reheating later.

Reheating

To reheat, warm the ribs gently on a skillet over medium-low heat or give them a short turn under the broiler—just enough to restore their original sizzling glory. Avoid microwaving, which can toughen the meat.

FAQs

Final Thoughts

If you’re craving a festive, flavorful recipe that’s always a hit, give these LA Style Grilled Beef Short Ribs a try. They’re easy, fun, and loaded with the bold flavors that make Korean barbecue unforgettable—don’t be surprised if they become a regular request at your table!

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