THE RECIPE JOURNAL · Main Course
Beef Ribs Galbi the Las Vegas Way
If you love tender, flavorful beef ribs with a hint of smoky sweetness, this recipe is for you. Inspired by the vibrant Las Vegas food scene, it brings bold, delicious flavors right to your kitchen.
FROM THE KITCHEN • Beef Ribs Galbi the Las Vegas Way
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Homemade Fried Chicken
Something delicious to watch next.
01
Step 1
Start by soaking the ribs in a large bowl of water for about an hour. Once they’ve soaked, drain them and put the ribs back into the bowl. In a food processor, blend together the Asian pear, onion, kiwi, and garlic until smooth. Pour this mixture into a bowl and mix in the soy sauce, brown sugar, honey, sesame seeds, oil, and a bit of black pepper. Pour the marinade over the ribs, cover the bowl with plastic wrap, and pop it in the fridge. Let the ribs soak up all those flavors for at least 8 hours, or overnight if you have time, turning them once halfway through. When you’re ready to cook, strain out the marinade and discard it. Heat up your grill to medium and brush the grate with a little oil to keep things from sticking. Grill the ribs for about 8 minutes on each side, until they’re nicely crispy on the outside and cooked through.
Why you’ll love it
This dish combines tender, flavorful beef ribs with a rich, savory marinade that brings out the best in every bite. The balance of sweet and salty notes makes it a crowd-pleaser, perfect for gatherings or a special meal at home.
How to serve
Serve with steamed rice and a variety of fresh vegetables like kimchi, sliced cucumbers, or grilled mushrooms. A side of pickled radish or a simple green salad can add a refreshing contrast to the rich meat.
Storage & leftovers
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on a grill to preserve moisture and flavor. For longer storage, freeze the ribs wrapped tightly in foil or plastic wrap for up to 2 months.
