These mouthwatering Korean-style short ribs made in the air fryer combine the best of traditional flavors with modern convenience. In just 35 minutes total, you’ll have tender, juicy ribs bursting with savory-sweet Asian-inspired taste.
This protein-packed dish delivers 41g of protein per serving while keeping carbs low at just 8g, making it perfect for health-conscious food lovers. The air fryer method ensures the meat stays succulent inside while developing an irresistible caramelized exterior – all with less fat than traditional cooking methods.
Ingredients for Korean Air Fryer Short Ribs
- Bone-in beef short ribs: 2.5-3 pounds, English Style cut for best results
- Soy sauce/tamari: ¼ cup, provides rich umami flavor base
- Brown sugar: 2 tablespoons, helps create caramelization
- Olive oil: 2 tablespoons, ensures moisture retention
- Garlic: 3 cloves minced, adds aromatic depth
- Seasonings: 1 teaspoon salt, ½ teaspoon each of black pepper and red pepper flakes
- Fresh parsley: 1 tablespoon chopped, for garnishing
Step-by-Step Cooking Instructions
- Prep the Ribs: Pat ribs dry and place in bowl – this ensures better marinade absorption
- Make Marinade: Combine tamari, brown sugar, olive oil, garlic, and all seasonings in a bowl
- Marinate: Pour mixture over ribs, coat well, and let rest 2-8 hours for best flavor
- Preheat: Set air fryer to 360°F (180°C) for 5 minutes
- First Cook: Place ribs meat-side down and cook for 10 minutes
- Flip and Finish: Turn ribs, brush with remaining marinade, cook 10-15 minutes more until internal temp reaches 190°F
- Rest and Serve: Let ribs rest 5 minutes, garnish with parsley, and enjoy your creation
Cooking Techniques
The air fryer works magic on these Korean-style short ribs! The hot circulating air creates a beautiful caramelization on the meat, while keeping the inside tender and juicy. When placing the ribs in the basket, make sure they’re not overlapping – this helps them cook evenly and develop that lovely outer texture. The 190°F internal temperature target gives you that perfect balance where the meat is fully cooked but still moist and flavorful.
Variations & Substitutions
Don’t have tamari? Regular soy sauce works great! For a spicier kick, double the red pepper flakes or add some gochugaru (Korean red pepper). If you’re watching your sugar intake, you can use a sugar substitute or even just a bit of grated Asian pear for natural sweetness. No olive oil on hand? Any neutral oil like avocado or vegetable oil will do the job just as well.
Serving Suggestions
These tasty ribs love company! Serve them with steamed rice to soak up all those amazing juices. Add some quick pickled vegetables or kimchi on the side for a tangy contrast. A sprinkle of toasted sesame seeds adds nice crunch, and some sliced green onions bring freshness. For a full Korean-inspired spread, add a simple cucumber salad or some sautéed spinach with garlic.
Storage Tips
Got leftovers? Lucky you! Store these ribs in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F for 3-4 minutes – they’ll warm up nicely without drying out. You can also freeze them for up to 2 months. Just wrap them well and thaw in the fridge overnight before reheating.
Korean-style Short Ribs in the Air Fryer
Equipment
- Air Fryer
Ingredients
For the Short Ribs
- 2.5-3 pounds bone-in beef short ribs English Style
- 1/4 cup soy sauce or tamari
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Pat the short ribs dry and place in a bowl.
- Add the tamari, brown sugar, olive oil, garlic, salt, black pepper, and red pepper flakes to a bowl. Stir to combine. Pour over the short ribs and mix until the short ribs are covered. Let marinade for at least 2 hours, up to 8 hours.
- Preheat the air fryer to 360F for 5 minutes.
- Place the short ribs in the air fryer basket, with the meat portion facing down. You may need to cook the short ribs in batches depending on how big they are and how big your basket is.
- Cook at 360°F/180°C for 10 minutes. Flip the ribs and then brush with leftover marinade if desired.
- Cook an additional 10-15 minutes, until the ribs reach an internal temperature of about 190°F.
- Let the ribs sit for 5 minutes before serving. Garnish with fresh parsley and enjoy.
