Overview
Korean short ribs, or galbi, are beef short ribs cut across the bone into thin strips, traditionally grilled after marinating in a sweet and savory sauce. Sous vide cooking elevates this Korean classic by ensuring the meat becomes incredibly tender while deeply absorbing the marinade's complex flavors. The water bath's precise temperature control breaks down tough connective tissue into silky gelatin while keeping the meat juicy and richly marbled. Unlike traditional grilling where timing is critical, sous vide guarantees consistent results every time. After the bath, a quick sear or grill creates the essential caramelized crust and char that defines authentic Korean BBQ. Whether served with lettuce wraps, over rice, or as part of a Korean feast, sous vide galbi delivers restaurant-quality results at home.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender | 140°–145°F | 18–36 h | 36 h |
| Very Tender | 150°–155°F | 18–36 h | 36 h |
Cooking time depends on cut style and thickness. Korean-cut flanken-style ribs (thin cross-cut) need less time than English-cut (thick parallel-cut).
Food Safety Notes
For beef cooked below 145°F / 63°C, pasteurization occurs through sustained heat over time. At 140°–145°F / 60°–63°C, hold for at least 12 h to achieve both pasteurization and proper collagen breakdown. At 150°–155°F / 66°–68°C, pasteurization occurs more rapidly while providing additional tenderness. Always finish with high-heat searing or grilling to eliminate any surface pathogens and develop the essential caramelized crust. Sous vide's controlled time-temperature approach ensures both food safety and optimal texture. Always sear the exterior in a ripping-hot pan or grill to eliminate surface pathogens. Serve immediately.
See our food safety guide.
Texture Profiles
- 140°–145°FTender
- Beautifully tender with a steakhouse-quality bite. The meat pulls cleanly from the bone but maintains structure and satisfying chew. Rich marbling melts throughout.
- 150°–155°FVery Tender
- Fall-apart tender with a more braised texture. The meat practically melts off the bone with minimal effort. Perfect for those who love ultra-soft, spoonable beef.
Prep & Bagging
- Make marinade with soy sauce, sweetener (sugar or honey), fruit (Asian pear or apple), aromatics (garlic, ginger, onion), and sesame oil
- Marinate short ribs in refrigerator for minimum 4 h, preferably overnight for maximum flavor
- Remove ribs from marinade and shake off excess liquid
- Strain marinade and reserve 1–2 cups for basting and sauce—never use marinade that touched raw meat without boiling first
- Arrange ribs in single layer in vacuum bags or large zip-top bags
- Do not add marinade to sous vide bags—ribs have absorbed enough flavor and adding more makes them too salty
- Use water displacement method if using zip-top bags
- Ensure bags are fully submerged and weighted down if necessary
Finishing & Crisping
- Bring reserved marinade to full boil in saucepan and simmer 5–10 min to kill any bacteria and reduce slightly
- Remove short ribs from bags very carefully (they will be very tender, especially at higher temperatures)
- Pat ribs completely dry with paper towels—this is critical for charring and caramelization
- Preheat grill to high heat or heat grill pan over highest heat (use medium-high for very tender ribs to prevent falling apart)
- Brush ribs with cooked marinade on both sides
- For tender ribs (140°–145°F), grill 2–3 min per side over high heat, basting frequently
- For very tender ribs (150°–155°F), grill 1–2 min per side over medium-high heat, handling very gently
- Baste with more marinade every minute until deeply caramelized and charred at edges
- Watch carefully as marinade contains sugar and can burn quickly
- Transfer to cutting board and rest 5 min
- Cut between bones if using Korean-cut style, or serve English-cut ribs whole
- Garnish with sliced green onions and toasted sesame seeds
- Serve with traditional accompaniments like lettuce wraps, ssamjang, kimchi, and steamed rice