A tangy Kalbi style marinade makes thin cross-cut short ribs incredibly tender and full of flavor. Grill the marinated short ribs for caramelized, juicy perfection.


  • 1 1/2 – 2 pounds Certified Angus Beef ® flanken-style (thin cross-cut) short ribs
  • 1/4 cup soy sauce
  • 1/4 cup cup balsamic vinegar
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 3 scallions, thinly sliced
  • 1/2 teaspoon sea salt
  • Optional garnish: toasted sesame seeds, additional sliced scallions or chives


  1. In a medium mixing bowl combine soy sauce, vinegar and oil. Whisk in honey, garlic, ginger and scallions. Place short ribs in a zipper-locking plastic bag. Add all but 1/4 cup of marinade, turning ribs to coat fully in the marinade; seal the plastic bag. Marinate overnight, or for a minimum of 10 hours.
  2. Preheat grill. Warm reserved marinade in small saucepan. Remove short ribs from marinade, discarding leftover liquid. In batches, sear short ribs in a single layer (as you would with bacon) 1 to 2 minutes per side until slightly charred, basting with reserved marinade. Transfer to a serving platter, rest 5 minutes and sprinkle with sea salt and optional garnishes.

Certified Angus Beef ® brand Test Kitchen

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