For those uninitiated, Korean Cut short ribs refers to a butcher style of cross-cutting the ribs so that they are about 1/2-3/4″ thick. This is, of course, for the Korean dish Kalbi, which is unbelievably addicting. These Keto Korean BBQ Short Ribs are definitely worth the splurge. This recipe delivers fall-apart tender beef infused with a vibrant ginger-garlic sauce, all while staying true to a ketogenic lifestyle. The short ribs cut this way allow you to be able to grill, broil, or pan sear them quickly and makes it easier to eat with chopsticks.
Why Choose Keto Korean Short Ribs?
If you are on a low-carb or diabetic diet, a serving of these ribs is 3g of carbs which should fit in to a low carb or diabetic diet.
A Healthier Take on a Classic
Originally the goal was to find a Korean BBQ short rib recipe that didn’t have tons of sugar. Traditional Korean BBQ often relies on sugar-laden marinades. This keto-friendly version swaps out the sugar for low-carb alternatives like monk fruit or erythritol, without sacrificing any of the authentic flavors. These Low Carb Korean BBQ Short Ribs are made with an easy marinade and then simply grilled on the barbecue.
Tender and Flavorful
Short ribs can be a tough cut of meat so the best way to make it tender is to cook is slow and for a long time. The beauty of short ribs lies in their rich marbling, which, when cooked properly, results in incredibly tender and juicy meat. The marinade, packed with umami-rich ingredients like soy sauce, garlic, and ginger, penetrates deep into the meat, creating a flavor explosion with every bite. This amazing recipe is fall of the bone tender and literally melt in your mouth. This Korean beef has a lot of flavor with garlic, ginger, and a slightly sweet sauce.
Ingredients: Building Blocks of Flavor
The key to exceptional Keto Korean Short Ribs lies in the quality and balance of the ingredients. The marinade, in particular, is where the magic happens.
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For the Marinade:
- A Low-Carb Sweetener: Monk fruit or brown erythritol (swerve) are excellent choices to replace traditional sugar or brown sugar. If you don’t care about Keto, you could use granulated sugar or brown sugar instead of the monk fruit.
- Umami Boosters: Soy sauce forms the base of the marinade, providing a salty and savory foundation.
- Aromatics: Garlic and ginger are essential for that characteristic Korean BBQ flavor.
- Sesame Oil: This adds a nutty aroma and richness to the marinade.
- Spice: Red pepper flakes (optional) provide a touch of heat.
- Other potential ingredients: onion, black pepper.
For the Short Ribs:
- Beef Short Ribs: You can use bone-in beef ribs or boneless. It’s just a preference. Look for Korean-cut short ribs (Kalbi or Galbi), which are thinly sliced across the bone. More and more grocery stores are starting to carry them or ask your local butcher shop. You can find them at most asian markets. I purchased mine from a local cattle farm.
Preparing the Keto Korean Short Ribs: A Step-by-Step Guide
With the right ingredients in hand, the preparation process is surprisingly simple. There are several methods to cook the ribs.
Step 1: Marinating the Meat
This marinade is so easy to put together. All you have to do it blend everything together and you are ready to go!
- Combine the Marinade Ingredients: In a blender or small food processor, add the onion, garlic, red pepper flakes, soy sauce, monk fruit, sesame oil, and black pepper. Blend until there are no large chunks of onions or garlic. I like to use my mini chopper, but you could also use a blender. I prefer the mini chopper since it blends smaller batches of marinade better.
- Marinate the Ribs: In a large freezer bag or container, place your beef, marinade and sesame seeds. Mix the beef in the marinade to completely cover. Marinate at least overnight with 12-24 hours being preferred. Flip your meat at least once during the marinating time. Wash ribs and place in a ziploc bag with the remaining ingredients and make sure ribs are all covered.Place in fridge for up to 24 hours.After 24 hours remove from fridge and drain.
Step 2: Cooking the Short Ribs
The cooking method you choose will depend on your preference and the equipment you have available.
Grilling
Quick and easy marinade and then simply grilled on the barbecue. Full of flavour and the sweet low carb marinade makes these beef short ribs super tender.
- Preheat Grill: Heat grill (on medium-high to high heat if possible) or light charcoal and set up for grilling over direct heat.
- Grill the Ribs: Remove short ribs from marinade and grill short ribs about 3-4 minutes per side, depending on your grill heat, short rib thickness, and personal preference.
Broiling
We love to broil then in the oven as they cook quick and it gives them a nice sear.
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- Prepare Oven: Heat oven on broil, 550ºF with the rack about 6 inches below the top. Line 2 sheet pans with aluminum foil. Place a wire rack on sheet pans then lay ribs in a single layer. (If your oven only can broil up to 500°F - just cook for a few more minutes or as needed to get them to your liking.)
- Broil the Ribs: Broil for 4-5 minutes each side or until cooked through and crispy.
Pan-Searing
- Heat a Pan: Place a large non-stick pan on medium-high heat.
- Sear the Ribs: Once the pan is hot add the beef, being careful to not over crowd the pan. For boneless beef, cook about 5 minutes per side or until it reaches your desired temperature. If you are using boneless short ribs, let the meat rest at room temperature for 20 minutes before cooking. If you are using bone-in, it's not necessary to rest since the beef is thinner.
Slow Cooker
- Combine Ingredients: In a large bowl, combine soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.
- Slow Cook: Place ribs into slow cooker. Pour soy sauce mixture over ribs. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Ribs are done when meat is fork tender.
- Thicken Sauce (Optional): In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the slow cooker / crock pot. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened. Serve immediately, garnished with green onions and sesame seeds, if desired.
Instant Pot
- Combine Ingredients: In a large bowl, whisk together soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.
- Pressure Cook: Place ribs into Instant Pot. Pour soy sauce mixture over ribs. Place Instant Pot lid on and seal. Cook on high pressure for 65 minutes. Ribs are done when meat is fork tender.
- Thicken Sauce (Optional): In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the instant pot.
Baking
- Preheat oven to 350. Line a baking sheet with foil and set aside.
- In a large bow, whisk together the coconut aminos, sesame oil, rice vinegar, sea salt, pepper, chili flakes, chili paste, allulose, water, garlic and ginger.
- Place the ribs in the bowl, ensuring they are covered with the sauce, and let sit for 10-20 minutes.
- Remove the ribs from the bowl, and place on the baking sheet and cover with another sheet of foil. Bake jn the preheated oven for 2 hours.
- While the ribs bake, place the sauce in the medium saucepan and heat over medium heat, simmering slightly, stirring constantly, until it forms a sticky sauce.
- Remove from the oven, discard the top sheet of foil, and drain the liquid from the pan. Brush the tops of the ribs generously with the thickened sauce, and place back in the oven, uncovered, for 30 minutes.
Serving Suggestions: Completing the Meal
While this beef is great on its own, to make it a complete meal we like to pair it with rice and some kind of veggie. Usually at Korean BBQ they will serve small little side dishes called banchan along with the meat and rice. Serving with a cauliflower rice is my favourite way to serve these low carb ribs.
Banchan Inspiration
While we didn’t have any banchan, I did happen to have some pickled carrots and daikon on hand. You could also slice up the beef and serve it with some lettuce and pickled vegetables for a lettuce wrap. Don’t have pickled veggies? You could also stir fry some veggies instead!
Important Tips and Considerations
Don't Overcrowd the Pan
When pan-searing, avoid overcrowding the pan, as this will lower the temperature and result in steamed rather than seared meat. Work in batches if necessary.
Marinating Time
Marinating for at least 12 hours is recommended to allow the flavors to fully penetrate the meat.
Reusing Marinade
It is best not to reuse marinade as it could have some bacteria that you do not want to add new meat to.
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