Korean Beef Short Ribs
Korean Beef Short Ribs combine flanken-cut ribs with soy sauce, brown sugar, sesame oil, and grated Asian pear; air fry at 400°F for 18 minutes until caramelized and charred.
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Method
- 1
Mix all marinade ingredients. Coat short ribs thoroughly. Marinate 4 hours minimum (overnight is best).
- 2
Remove ribs from marinade, shaking off excess.
- 3
Air fry at 400°F for 14-18 minutes, flipping every 5 minutes, until caramelized and slightly charred.
- 4
Garnish with sesame seeds and green onions.
- 5
Serve with steamed rice, kimchi, and lettuce wraps.
Pro tip. Flanken-cut ribs are sliced ACROSS the bone — ask your butcher or find them at Korean markets. The grated Asian pear is a traditional tenderizer; apple works as a substitute. The sugars in the marinade caramelize beautifully at high heat.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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