In a blender carafe, combine the pear, the chopped 1/2 onion, garlic and ginger. This recipe uses boneless beef short ribs and, after browning, can be made either in a covered dish in the oven or in your slow cooker. The short ribs turn out extremely tender and flavorful. Olive oil, for drizzling. “Galbi” means ribs and “jjim” is a way of cooking meat by steaming or boiling it (almost like a stew). Look for short ribs with the most meat and less fat. 1/4 cup rice vinegar. I’ve shared galbi recipe a while ago and shared how and what you can do with the marinade. I used beef, pork and chicken so I decided to make a recipe that dedicated to beer ribs. Even high quality short ribs will have some fat, which is expected for short ribs. Galbijjim is a popular Korean dish made by braising beef short ribs until the meat is so tender that it is falling off of the bones. 3 pounds boneless beef short ribs, cut 1/4-inch-thick (3 to 4 inches long) Kosher salt. Banh Mi Salad: 1/4 cup granulated sugar. Pour the purée over the short ribs and toss to completely coat the meat. Traditionally, this dish is made with bone-in short ribs. I love eating braised meats because they are always so tender and just melt in your mouth. Blend until smooth. I normally serve this dish over white rice. Although meat cooked on the bone tastes better, use boneless meat if that’s all you can find. Slow Cooker Korean Beef Short Ribs (Kalbi) are literally falling-off-the-bone tender from a long, slow cooking process braising in a flavorful marinade that doubles as a fantastic slightly sweet and savory sauce that can be drizzled over the cooked short ribs and white rice. BEST Galbi, Korean Grilled Beef Short Ribs! Which is the most loved cut of meat for Korean bbq.