Pastrami Short Ribs – Korean style

If you love pastrami but want something faster than a full brisket, pastrami short ribs are the answer.

These Korean-style beef ribs are brined, coated in pastrami rub and grilled over high heat for a bold, smoky bite with crispy edges and classic deli-style flavor.

For more tips, check out my Ultimate Pastrami Guide.

What are pastrami short ribs?

Beef short ribs can be cut from the plate (belly), rib (side and back) or chuck (shoulder) primals.

The bones that are about 3-4 inches long and a couple inches thick are called English cut short ribs.

The 1/4-inch-thick strips of beef with 3-4 thin oval bones in them are flanken-cut ribs. Those are the ribs that you want for this recipe.

To make pastrami short ribs, we’re going to brine and cure them like you would do for brisket. But because the meat is so much thinner, the process is a lot faster.

Smoked Pastrami Beef Ribs

Beef plate ribs are impressive on their own. When you turn them into smoked pastrami beef ribs, they’re an amazing display of meat on a stick.

View Recipe

What you’ll need

• Girls Can Grill Pastrami Brine
• Korean-style Short Ribs
• Girls Can Grill Pastrami Rub

See the full recipe card above for servings and a full list of ingredients.

How to make pastrami short ribs

When making pastrami short ribs, plan ahead. You’ll need 2 days for the brine and 1 day for curing and grilling

Step 1: Brine

Mix the Pastrami Brine with water and let it cool. Place the short ribs in a Meat Prep Bag. Cover with prepared brine. Remove the air. Close the bag. Refrigerate 2 days.

PRO TIP: For every 4 ribs, you'll need about 4 cups of water. When using Girls Can Grill Pastrami Brine, use 1/2 cup of brine with every 4 cups of water. Double and triple as needed.

Step 2: Season

Remove the cured beef from the brine. Rinse. Pat dry with a paper towel. Season all over with Pastrami Rub. Place on a rack over a sheet pan and refrigerate uncovered for a few hours or overnight. 

Step 3: Grill

Preheat the grill to high heat (400-425F degrees).

Place the ribs on the grill and cook for 5-7 minutes per side over direct heat. I cook them until they get a great char and bark.

PRO TIP: Short ribs are fatty. To help avoid flare ups, keep the grill lid closed. 

How to serve Korean-cut pastrami short ribs

Remove from the grill and serve whole or cut between each bone for smaller portions. I like to top them with sliced green onions for a touch of freshness.

Storage

Leftover pastrami short ribs should be stored in an airtight container in the refrigerator. They’ll last 4-5 days. You can also freeze them for several months.