Korean-Style Short Ribs (Carnivore Adaptation) - For the Carnivore Diet
This carnivore-friendly riff on Korean galbi keeps the rich, smoky character while using only animal ingredients. A quick reduction of beef broth delivers natural sweetness and body, fish sauce brings deep umami and salt, and egg yolk with a touch of gelatin creates a shiny, clingy glaze that caramelizes beautifully over high heat. Flanken-cut short ribs cook fast, so you get crisp edges and juicy beef in minutes.
Make the glaze while your grill heats, marinate briefly to coat, then baste during grilling for layered flavor. If you want even more richness, warm a little beef tallow or marrow to brush on at the end. This is ideal for a weeknight cook or a backyard spread and pairs perfectly with nothing more than a pinch of salt on the side.
For strict carnivore, ensure the fish sauce is anchovy and salt only with no sugar or additives. If you avoid eggs, skip the yolks and use a bit more tallow and gelatin for body. Grill, broil, or sear in cast iron—any high-heat method works. Leftovers reheat well in a hot skillet with a spoon of tallow to refresh the glaze.
Ingredients
- 3 lb (1.4 kg) flanken-cut beef short ribs (LA galbi-style)
- 1 cup unsalted beef bone broth (to reduce)
- 2 tbsp beef tallow, melted, plus more for grilling
- 2 large egg yolks
- 2 tbsp fish sauce (anchovy and salt only, no sugar)
- 1 tsp unflavored beef gelatin (optional, for thicker glaze)
- 1 tsp fine salt (adjust to taste)
Instructions
- Reduce the broth: In a small saucepan over medium heat, simmer 1 cup beef bone broth until syrupy and reduced to about 1/4 cup, 10–15 minutes. Remove from heat and cool 2–3 minutes.
- Make the glaze: Whisk in 2 tbsp melted beef tallow and 2 tbsp fish sauce. When warm (not hot), whisk in 2 egg yolks and 1 tsp beef gelatin (if using) until glossy and smooth.
- Season and coat: Pat ribs dry. Lightly season with the salt (go easy because fish sauce is salty). Toss ribs with about half of the glaze to coat; reserve the rest for basting and finishing. Refrigerate 30–60 minutes while you heat the grill.
- Preheat: Heat a grill to high with a two-zone setup (one hot, one cooler). For stovetop, preheat a cast-iron skillet or griddle until smoking; for broiler, set rack 6 inches from the element and preheat.
- Grill and baste: Sear ribs over high heat 2–3 minutes per side until well charred, basting with some reserved glaze as they cook. Move to the cooler zone if needed to finish to your preferred doneness; flanken-cut cooks quickly.
- Rest and finish: Rest 5 minutes. Warm the remaining glaze briefly and brush over the ribs to lacquer. Add a small spoon of melted tallow or warm marrow if desired.
- Serve: Slice between bones if needed and serve hot with extra salt to taste.