Grilled Beef Kalbi Ribs (Flanken-Style Short Ribs)

If you’ve never tried beef kalbi ribs, now’s the time. Also known as flanken-style short ribs, this cut is thin-sliced across the bone for quick grilling and big flavor. Popular in both Korean BBQ and Hawaiian lunch plates, these ribs are rich, juicy, and incredibly easy to prepare.

Think of them as a perfect cross between a marbled steak and thick-cut bacon. They cook fast, caramelize beautifully, and taste amazing with just a simple rub or marinade.

Ingredients

• 2–3 lbs Folsom Farm flanken-style beef short ribs
• Sea salt or your favorite beef rub
• Optional: ½ cup teriyaki sauce for marinating

Instructions

1. Prep the Ribs

• If using a rub, season both sides generously with sea salt or beef rub.
• If using a marinade, coat with teriyaki sauce and let sit for 2–8 hours in the fridge.
• Let ribs come to room temp before grilling.

2. Preheat the Grill

• Use a charcoal grill for best flavor (gas or cast iron also works).
• Heat grill to high. Keep the lid handy to prevent flare-ups from fat drips.

3. Grill

• Grill ribs over high heat for 2–3 minutes per side.
• Watch closely — they cook quickly due to their thin cut.
• Flip once or twice more if needed to develop a crisp sear.

4. Rest and Serve

• Let rest for 5 minutes before serving.
• Serve with rice, kimchi, or your favorite side dish. Great on their own or part of a BBQ combo plate.