We don’t eat a lot of beef in our house. But when I do, I want to make sure it’s one of my favorite cuts. I’ve loved short ribs for as long as I can remember, but try not to eat it too often as it tends to be a fattier cut. These Keto Korean BBQ Short Ribs are definitely worth the splurge. Originally I set out to find a Korean BBQ short rib recipe that didn’t have tons of sugar. I’ve seen recipes that use a lot of brown sugar, and I don’t know about you but I like to save my sugar consumption for baked goods or desserts.
This post may contain affiliate links. If you purchase through these links, I may receive a commission at no extra cost to you.
I found this recipe and decided to give it a try. I mainly left the recipe as is but simplified it a little. If you don’t care about Keto, you could use granulated sugar or brown sugar instead of the monk fruit. I’ve used this marinade on both bone-in and boneless short ribs. Both are delicious and it really comes down to preference. Boneless short ribs are more steak like and can be cooked to your desired temperature. Bone-in short ribs are generally thinner and take less time to cook and will normally be cooked all the way through.
This marinade is so easy to put together. All you have to do it blend everything together and you are ready to go! 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.
2. Blend marinade and place the beef into freezer bags
3. Add the marinade and sesame seeds to the beef
4. Mix the beef around to evenly distribute the marinade
Serving suggestions
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. While we didn’t have any banchan, I did happen to have some pickled carrots and daikon on hand. Serving the beef with some type of pickled vegetable will help offset some of the fattiness and richness.
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! Sometimes I like to just make lettuce wraps when I’m not wanting something so heavy.
Whatever you decide to serve these Keto Korean BBQ Short Ribs with, I don’t think that you’ll be sorry you made them!
Don’t care for beef? Try one of these recipes instead:
Turkey Veggie Meatloaf Patties
Baked Ham and Cheese Empanadas
Keto Korean BBQ Short Ribs
Ingredients
- 1/2 medium onion, coarsely chopped
- 4 garlic cloves
- 1/2 tsp red pepper flakes
- 1/4 cup soy sauce
- 2 tbsp monk fruit, or granulated sugar
- 2 tbsp toasted sesame oil
- 1/8 tsp black pepper
- 3-4 lbs beef short ribs, bone-in or boneless
- 1 tbsp toasted sesame seeds
Instructions
- 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.
- 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.
- 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.
- Place a large non-stick pan on medium-high heat. 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. Bone-in short ribs generally cook a little faster, I cook on both sides until they are a nicely browned on both sides.
- Repeat until all of your meat is cooked.
Notes
- The marinated beef freezes well. I like to divide the beef into two bags and freeze one for later. You can freeze right after adding the marinade, as the beef defrosts it will continue to marinade.
- I find that with a good non-stick pan I don’t need to add any extra oil as the beef naturally has a lot of fat. If you are using a different type of pan you may need to add a little oil to prevent sticking.
If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess. I’d love to see all of your pictures!
Don’t forget to sign up for my emails to get all of the latest and greatest recipes!
