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Korean-style beef ribs

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  • High in protein
  • High in dietary fibre
  • Peanut free
  • Nut free
  • Lactose free
  • Egg free
  • Dairy free

These sweet and salty Korean-style beef ribs are mouth-wateringly good. Served with rice and kimchi, you’ll be heading back for more.

  • Serves6
  • Cook time3 hour 15 minutes
  • Prep time15 minutes
Korean-style beef ribs with rice and kimchi


  • 2 x 650g pkts Coles Slow Cook Short Beef Ribs, separated
  • 1 brown onion, finely chopped
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 1/2 cup (125ml) dark soy sauce
  • 1/4 cup (55g) brown sugar
  • 2 tbs mirin seasoning
  • 1 tbs sriracha or chilli sauce
  • 1 tbs Coles Asia Sesame Oil
  • Steamed jasmine rice, to serve
  • 1 carrot, peeled, shredded
  • 400g tub kimchi, drained

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Heat a large flameproof casserole pan over medium-high heat. Add the beef and cook, turning, for 5 mins or until brown all over. Add the onion, ginger, garlic, soy sauce, sugar, mirin, sriracha or chilli sauce and oil. Add enough water to just cover the beef.
  2. Step 2

    Cover with a lid and bake, turning occasionally, for 2 hours. Uncover and cook for a further 1 hour or until the beef is very tender. Transfer the beef to a heatproof bowl. Place the soy sauce mixture in the pan over medium-high heat. Bring to the boil. Cook, stirring occasionally, for 10 mins or until the sauce thickens.
  3. Step 3

    Divide the rice among serving plates. Top with the beef, carrot and kimchi. Drizzle with sauce to serve.

    Serve with toasted sesame seeds and spring onion curls

    Swap the rice To reduce the carbs in this dish, serve the beef on steamed broccoli and cauliflower rice.

Recipe tip


Clever storage: Leftover cooked ribs can be stored in airtight containers in the fridge for up to 3 days or in the freezer for up to 3 months. You can thaw the frozen leftovers in the fridge overnight before using. Transfer the ribs to an ovenproof dish and cover with foil. Reheat in the oven at 180°C for about 40 mins or until heated through. You can also reheat the ribs in a pan over low heat, covered, turning occasionally, for about 20 mins or until heated through.

Smart swap: If you have leftover brown rice, you could serve this dish with it instead of jasmine rice. Got Asian greens such as bok choy that need using up? Give them a quick steam in the microwave or blanch them in a pot of boiling water and serve them as a side with this tasty dish.

Korean-style beef ribs recipe

Featuring super-tasty, meltingly tender meat, this beef short ribs recipe’s Korean-style flavours makes it a winning dish. Also known as ‘galbi’ (meaning ‘rib’), Korean beef ribs are usually marinated and barbecued, but here we’re cooking them slowly to give the flavours plenty of time to work their way into the beef ribs. The result is melt-in-your-mouth meat that will leave you wanting more!

What you need to make Korean beef short ribs

To make this beef rib recipe, you’ll need meaty cuts of beef on the bone to get maximum flavour. You’ll also need a finely chopped onion, some sliced ginger and garlic. As with any good Korean recipe, you’ll need a mix of sweet and savoury ingredients, such as soy sauce, brown sugar, mirin and chilli sauce or sriracha. A good drizzle of sesame oil also gives this Korean beef short ribs recipe that unmistakable nutty flavour. Serve with jasmine rice, some shredded carrot for freshness and a must for Korean dish, a side of kimchi.

How to make Korean-style beef ribs

This dish is cooked low and slow, so preheat your oven to 150°C. Next, you’ll need to brown the beef ribs in a flameproof casserole pan over medium-high heat for about 5 minutes. This ensures all the juices are locked in and gives the meat a tasty caramelised exterior. Add the onion, ginger and garlic, as well as the soy sauce, sugar, mirin, chilli sauce and sesame oil. To prevent the beef from drying out, add enough water to cover the beef. Cover the pan with a lid and place it in the oven to cook the beef for 2 hours, turning occasionally, to ensure the beef is well covered in the sauce. Then remove the cover and cook for a further 1 hour or until very tender.

How to make a sauce for Korean-style beef ribs

Once the beef is cooked, transfer it to a heatproof bowl. Place the soy sauce mixture over a medium-high heat and allow it to come to a boil. This will reduce the mixture to create a mouthwatering sauce to pour over the beef ribs. When you’re ready to serve up, divide the rice among plates, top with the ribs, carrot and kimchi. Drizzle over the sauce and sprinkle with sesame seeds and spring onion.

Now get cooking

Love Korean flavours? Try these other tasty recipes that pack plenty of punch. Start with this easy Korean-style ginger beef recipe featuring store-bought bulgogi sauce. Shake up your weeknight meals with this Korean chicken bibimbap recipe. For a fun and flavour-packed way to serve dinner, add this Korean style BBQ chicken recipe to the list. After more tender beef ribs to add to your repertoire? Cook up these slow cooker sticky soy beef ribs with ginger dressing or take your favourite beef ribs to the other side of the world with these tasty sticky Texan-style BBQ beef short ribs.

Nutrition Information

Per Serve

Energy: 2296kJ/549 Cals (26%)

Protein: 60g (120%)

Fat: 18g (26%)

Sat fat: 6g (25%)

Carb: 27g (9%)

Sugar: 17g (19%)

Fibre: 7g (23%)

Sodium: 1644mg (82%)