Korean Short Ribs (Galbi)

Marinate overnight for deepest flavor—the marinade penetrates better with time

Always shake off excess marinade before bagging—too much makes the meat overly salty

Pat ribs bone-dry before grilling—moisture is the enemy of char and caramelization

Use English-cut short ribs at this temperature—they have more connective tissue that benefits from higher heat

Handle ribs very gently when removing from bags—they're fragile and can fall apart

This texture is perfect for shredding and using in rice bowls, tacos, or lettuce wraps