Cut: chuck short ribs Korean BBQ Beef Ribs

  • Meat Beef
  • Cut Ribs

These succulent beef ribs are cooked in just a few minutes, leaving more time to spend with your guests.


Ingredient Description 1 Unit 4 Units 10 Units
Chuck Short Ribs Cut diagonally across bones at 8mm to 10mm thick. 600g 2.4kg 6kg
Nashi* Peeled, Core removed 75g 300g 750g
Brown Onion Quartered 25g 100g 250g
Soy Sauce Japanese 25g 100g 250g
Honey 10g 400g 100g
Garlic Chopped 2.5g 10g 25g
Ginger Finely Grated 2.5g 10g 25g
Sesame Seeds 2.5g 10g 25g

*Nashi is a fruit which looks similar to an apple but has a texture similar to a pear. If they are not readily available, substitue fresh green pear or apple puree.



1. Remove plasticky skin like membrane from bone side of ribs by placing the point of a small sharp knife under the corner and lifting the edge. The membrane will pull away easily.

2. Temper or part freeze ribs before running through a band saw at 8mm to 10mm in thickness.

3. Arrange ribs on a shallow tray, cut side up.

4. Place nashi, onion, soy sauce, honey, garlic and ginger in the bowl of a large food processor. Blend until smooth.

5. Pour mixture over ribs. Turn ribs to coat in marinade on both sides.

6. Sprinkle with sesame seeds. 


Display on trays, cut side up.


1. Preheat char grill BBQ to moderately high heat. Cook ribs for 3-4 minutes each side until well seared.

2. Remove to warm plate and cover loosely with foil. Rest for 5 minutes.


Serve with rice, lettuce and finely sliced vegetables.