Beef Short Rib Marinade Recipe Keto Grilled

Our newest entry to our Keto Korean BBQ series is probably the most popular dish in Korean BBQ and its' the Keto Korean BBQ Short Ribs!

The reason I say this is simple – it's sold at Costco, and if it's sold at Costco, it has to be popular (I know, not exactly a professional assessment)!

So here is kalbi/galbi, AKA Korean BBQ Marinated Beef Short Ribs.  Ironically enough, I didn't like this dish as a kid growing up.

I much preferred the softer meat of Korean BBQ Bulgogi, but as I grew older, the texture of short rib meat really grew into something I appreciated.

This dish is prepared with the same marinade as Korean BBQ Bulgogi, so the only real difference is the meat texture.

If you happen to be a fan of the Bulgogi Marinade flavor, the BBQ Marinated Beef Short Ribs might be perfect for you.

Making both at the same time should be no problem because all you do is double up on the marinade!

Now, get out there and get ready to have yourself a Keto Korean BBQ party!

For this recipe, we provided two ways you can cook the meat.  The preferred method would be on a BBQ to infuse the smoke flavors inside the meat, however if you don't have a BBQ at home, you can also pan fry it.

Either way, you'll get the sweet & salty classic KBB taste at only ~3g net carbs per serving!

Note – You can use either bone-in or bone-less beef short ribs, but thickness of each slice should be around 1/2 inch.

Now, let's get cooking!

Prepping Time 5 M

Marinating Time 24H

Cooking Time 5M

Total Time 24H10M

Net Carb/Serv ~3g

Servings 2

Ingredients

Galbi

• 1 1/2lb Sliced Beef Chuck Short Ribs Bone-In (Use ~3/4 lbs if Bone-Less)
• 1/4 Medium Yellow/Brown Onion
• 1 tbsp Toasted Sesame Seed
• 1 Stalk Green Onion
• 1 tbsp Sesame Oil (if pan frying)

Marinade

• 1/2 Medium Yellow/Brown Onion
• 4 Garlic Cloves
• 1/4 Whole Jalapeno (optional)
• 1/4 Cup Soy Sauce
• 2 tbsp Monkfruit Erythritol Blend (use up to 3 tbsp if you prefer sweet)
• 2 tbsp Sesame Oil
• 1/8 tsp Black Pepper

Directions

1) Gather all the ingredients.

2) If needed, slice beef short ribs into 1/2 thickness and set aside (if bone-less). Note – it's easier to slice meat more precisely if semi-frozen.

3) Use a blender or food processor to blend ingredients (Soy Sauce, Monkfruit Erythritol Blend, Sesame Oil, 1/2 onion, jalapeno, garlic and black pepper) together to form marinade.  Transfer marinade to a zip-lock bag.

4) Finley slice the 1/4 of the onion and add into zip-lock, along with sliced beef.  Massage in the marinade ensuring equal distribution.

5) Place zip-lock bag flat in the fridge for 24 hours (up to 36 hours) flipping over at least once half way through the marinade.

6) After marination is complete, cut green onions into 1 inch sticks and set aside.

7a) If pan frying, add 1 tbsp of Sesame Oil to a large Teflon fry pan and bring up to temperature on high, should take around 1 minute.  Once up to temp, transfer beef and chopped green onions and cook for 2-3 minutes per side until done.  Transfer to serving plate and top with Toasted Sesame Seeds.   Best enjoyed with some green vegetables!

7b) If grilling, preheat grill on high until temp reaches ~350F.  Once grill is up to temp, lower heat to medium-low and place beef on grill and chopped green onions on top rack/indirect heat.  Close lid and cook for 2-3 minutes per side until until done.  Once cooked, transfer to serving plate and top with Toasted Sesame Seeds.  Best enjoyed with some green vegetables!

Hope you enjoy your low-carb/keto Korean BBQ Marinated Short Ribs!

If you're looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Galbi

• 1 1/2 lb Short Ribs Use ~3/4 lbs if Bone-Less
• 1/4 Medium Yellow/Brown Onion
• 1 tbsp Toasted Sesame Seed
• 1 Stalk Green Onion
• 1 tbsp Sesame Oil if pan frying

Marinade

• 1/2 Medium Yellow/Brown Onion
• 4 Cloves Garlic
• 1/4 Whole Jalapeno optional
• 1/4 Cup Soy Sauce
• 2 tbsp Monkfruit Erythritol Blend (use up to 3 tbsp if you prefer sweet)
• 2 tbsp Sesame Oil
• 1/8 tsp Black Pepper

• Gather all the ingredients.

• If needed, slice beef short ribs into 1/2 thickness and set aside (if bone-less). Note - it's easier to slice meat more precisely if semi-frozen.

• Use a blender or food processor to blend ingredients (Soy Sauce, Monkfruit Erythritol Blend, Sesame Oil, 1/2 onion, jalapeno, garlic and black pepper together to form marinade. Transfer marinade to a zip-lock bag.

• Finley slice the 1/4 of the onion and add into zip-lock, along with sliced beef. Massage in the marinate ensuring equal distribution.

• Place zip-lock bag flat in the fridge for 24 hours (up to 36 hourflipping over at least once half way through the marinate.

• After marination is complete, cut green onions into 1 inch sticks and set aside.

• If pan frying, add 1 tbsp of Sesame Oil to a large Teflon fry pan and bring up to temperature on high, should take around 1 minute. Once up to temp, transfer beef and chopped green onions and cook for 2-3 minutes per side until done. Transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables! If grilling, preheat grill on high until temp reaches ~350. Once grill is up to temp, lower heat to medium-low and place beef on grill and chopped green onions on top rack/indirect heat. Close lid and cook for 2-3 minutes per side until until done. Once cooked, transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables!

Calories: 659 kcal | Carbohydrates: 4 g | Protein: 51 g | Fat: 48 g | Saturated Fat: 14 g | Cholesterol: 147 mg | Sodium: 1783 mg | Potassium: 972 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 60 IU | Vitamin C: 3 mg | Calcium: 37 mg | Iron: 6 mg

*Values Based Per Serving

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Source: https://www.lowcarbingasian.com/keto-korean-bbq-marinated-short-ribs/