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RECIPE: Dad's Galbi, Asian Style Ribs Made Easy

written by

Sarah Hayes

posted on

January 6, 2020

Prep Time: 10 min. to thaw
15 min.+ to marinade
5 min. to assemble
16-20 min. cook and rest
Serves: 4 adults

One of the foods I remember my Dad (Stan Hayes, co-owner and operator at Ramstead Ranch) making most vividly from childhood are his Asian style ribs. They were so delicious that just thinking about them makes my mouth water to this day. We called it galbi and it was a big event at our house because we got to eat with our fingers!

At a recent work day at Ramstead, we forgot to thaw anything out for dinner. Dad pulled out a few packages of Flanken Style Ribs from the freezer, and we had his Galbi ready to eat in 45 min. flat. Just like I remember--Thanks for a great dinner, Dad!

Here's Dad's secret recipe:


  • 1 package Beef Flanken Style Short Ribs from Ramstead Ranch (~1 3/4 lb per package)
  • ~2 cups soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/3 tsp cayenne powder


  1. If your ribs are coming straight out of the freezer, you'll need to thaw them.  Remove the paper wrapper (you may need to submerge it in water to remove any paper bits that are frozen in the meat) then either allow ribs to soak in in water or microwave for 5 min.  The thinly sliced ribs thaw quickly which makes this a GREAT last minute, I-need-something-for-dinner-quick meal.
  2. Splash soy sauce on thawed ribs and sprinkle them with garlic and onion powder and cayenne pepper. Flip and repeat, so both sides get some goodness.  Dad always just put all of the ingredients together in a container, closed the lid, and let us kids shake everything up really well.  Let marinade at least 15 min. or up to overnight in the fridge.
  3. Place them on broiler pan or shallow glass dish and leave a bit of space between each strip.  The meat will expand as it cooks.
  4. Broil them on high on for 3 minutes per side (depending on how done you like your meat).
  5. Enjoy!

Dad always eats his Galbi with Kimchi, Korean style traditionally fermented cabbage as shown in the picture above.  If you don't make it homemade, you can usually find Kimchi in a grocery store in the refrigerated salad dressing section near the veggies. 

I paired my ribs with some collards and potatoes fresh from the garden that I boiled with some homemade broth and the leftover meat marinade.


To hear my Dad, Stan, give his best tips for preparing quick and easy Asian style ribs, check out this 3 1/2 min. video.

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