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Grilled Kalbi Short Ribs

By Stephanie Izard From Moveable Feast Season 2, Ep.2
Featured in our Backyard BBQ Guide
Scott Phillips

Servings: 4 as a main course, 6 to 8 as an appetizer

If you can’t find these flanken-style short ribs, ask your butcher to cut them for you. Chef Izard likes the way fermented malt vinegar complements the fish sauce in this marinade, especially if time is short, and you don’t have hours to let the beef rest. Even in a few minutes, this marinade adds flavor.


  • 1/2 cup malt vinegar
  • 1/4 cup sambal oelek
  • 1/4 cup olive oil
  • 2 Tbs. fish sauce
  • 2 cloves garlic, mashed to a paste with the side of a knife
  • 3 lb. 1/2-inch-thick, cross-cut, bone-in short ribs (flanken)
  • Canola oil
  • Flaky sea salt, such as Maldon
  • 3 medium scallions, sliced on the diagonal, for garnish
  • 10 small mint leaves, for garnish


  • In a large bowl, whisk the malt vinegar, sambal olek, oil, fish sauce, and garlic. Add the short ribs and toss to coat. Marinate at least 1 hour at room temperature and up to 4 hours in the refrigerator.
  • Heat a gas or charcoal grill to medium (350°F to 375°F). Clean and oil the grate.
  • Remove the ribs from the marinade, pat dry with paper towels, and lightly brush with oil. Grill the short ribs until just cooked through, about 2 minutes per side. Tent with foil and let rest about 5 minutes.
  • Cut the ribs between every one or two rib bones. Sprinkle with salt to taste and garnish with the scallions and mint.


Recipe adapted from Moveable Feast with Fine Cooking.


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