Name: Air Fryer Korean-Style Short Ribs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 lbs boneless thick-cut short ribs (1.5-inch (3.8cm) thick-cut); ¼ cup coconut aminos (or 3 tbsp light soy sauce); 1.5 tbsp rice vinegar (or 1 tbsp apple cider vinegar); 1 tsp garlic powder; 1 tsp onion granule; ¼ tsp ground black pepper; ½ tsp coarse salt; 2 tsp toasted sesame oil; 2 tsp olive oil; 2 tsp mirin (or rice wine, optional); 2-3 tsp honey (coconut palm sugar, brown sugar, or date syrup); ½ tsp gochugaru (optional); Olive oil spray; 1-2 whole spring onions (finely chopped); Sprinkle toasted white sesame seeds

If you’re craving a dish that hits that perfect balance of sweet, savory, and lip-smackingly tender, you’re in for a treat with this Air Fryer Korean-Style Short Ribs Recipe. It’s incredibly fast, super flavorful, and uses the air fryer to get that amazing caramelized crust without the hassle of firing up the grill or oven. Trust me, once you try this, it’ll be your go-to for weeknight dinners and easy meal prep alike!

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Why You’ll Love This Recipe

Speedy and Convenient: The air fryer speeds up cooking, giving you tender short ribs in just 10 minutes.
Rich Korean Flavors: That classic combo of toasted sesame oil, garlic, and gochugaru brings a warm, authentic taste.
Minimal Ingredients: You don’t need a fridge full of fancy sauces—simple pantry staples do the trick perfectly.
Meal Prep Friendly: Make a big batch and enjoy flavorful meals throughout the week with zero stress.

A bowl filled with many pieces of medium-rare cooked beef cubes, showing a pink center and a dark brown grilled outside. The beef pieces are sprinkled with white sesame seeds and thin green onion slices scattered on top and around. The bowl is white and placed on a white marbled surface. The beef looks shiny with sauce giving a slightly sticky texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays a role in building layers of flavor that are distinctly Korean yet approachable. Plus, you can easily find these at any grocery store or swap in what you have for a personal twist.

Boneless thick-cut short ribs: Choose well-marbled ribs about 1.5 inches thick for juicy, tender results.
Coconut aminos: A great soy sauce alternative that’s a bit sweeter and lower in sodium; feel free to swap with light soy sauce.
Rice vinegar: Adds bright acidity to balance the sweet and savory notes. Apple cider vinegar works in a pinch.
Garlic powder & onion granule: For that deep, savory backbone without the fuss of fresh garlic and onions.
Ground black pepper and coarse salt: Basic seasoning that enhances every bite.
Toasted sesame oil: The secret weapon—it brings that nutty, toasty fragrance classic in Korean dishes.
Olive oil: Helps in searing and crisping the ribs in the air fryer.
Mirin (optional): Adds a mild sweetness and slight tang, but it’s okay to leave it out.
Honey: You’ll love the subtle caramelized sweetness it creates; substitute with brown sugar, coconut sugar, or date syrup as you like.
Gochugaru (optional): This Korean chili powder adds a gentle heat and vibrant color, but you can skip if you prefer mild.
Olive oil spray: To help crisp up the outside evenly in the air fryer.
Spring onions and toasted white sesame seeds: For fresh, crunchy garnishes that brighten every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on the mood or what I have in my pantry. This Air Fryer Korean-Style Short Ribs Recipe is really versatile—feel free to make it your own!

Make it spicy: I add extra gochugaru and a drizzle of sriracha for a fiery kick that my family can’t get enough of.
Swap proteins: Tried this with bone-in ribs too—they take a bit longer but taste equally fantastic.
Low-sodium version: Reduce or omit the soy sauce and use coconut aminos, adding a splash of water to keep the marinade balanced.
Sweetener options: I sometimes use maple syrup or brown sugar instead of honey for a different sweet profile.

How to Make Air Fryer Korean-Style Short Ribs Recipe

Step 1: Marinate Your Short Ribs

Start by mixing all your marinade ingredients—coconut aminos, rice vinegar, garlic powder, onion granule, black pepper, salt, toasted sesame oil, olive oil, mirin, honey, and gochugaru if using—in a bowl. Give it a good whisk until everything’s combined. Then add the short ribs and toss them around so each piece is coated beautifully. I usually let them marinate for at least 30 minutes, but if you can, 2 hours or overnight in the fridge lets those flavors really soak in.

Step 2: Preheat and Prepare the Air Fryer

While the ribs are soaking up that goodness, preheat your air fryer to 400°F (200°C). Give the air fryer basket a quick spritz with olive oil spray to prevent sticking and help that delicious crust form later. I love how the air fryer crisps the edges perfectly while keeping the inside juicy.

Step 3: Cook the Short Ribs

Arrange your marinated ribs in a single layer in the air fryer basket—don’t overcrowd or they won’t crisp properly. Set the timer for 10 minutes, flipping the ribs halfway through to get even caramelization on both sides. You’re aiming for a slightly charred, sticky exterior with tender meat inside. I peeked a few times the first time I made this to make sure they weren’t burning, but with this timing, you’re golden.

Step 4: Garnish and Serve

Once cooked, transfer the ribs to a serving plate and sprinkle generously with chopped spring onions and toasted white sesame seeds. This adds that fresh snap and nutty crunch that just completes the dish. If you like things extra saucy, drizzle a little bit of reserved marinade heated up on top (just make sure it’s cooked through) or some extra toasted sesame oil.

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Pro Tips for Making Air Fryer Korean-Style Short Ribs Recipe

Thickness matters: I learned that cutting ribs about 1.5 inches thick gives the best balance of tenderness and quick cooking.
Pat dry before air frying: This helps the ribs crisp up better—too much moisture equals steaming, not searing.
Don’t overcrowd: Give each rib some breathing room in the fryer basket to ensure even caramelization on all sides.
Rest before serving: Letting the ribs sit a few minutes post-cook helps juices redistribute for moist, tender bites.

How to Serve Air Fryer Korean-Style Short Ribs Recipe

A white bowl filled with thick pieces of cooked meat, dark brown on the outside with a tender reddish inside, is topped with small green onion slices and sprinkled with white sesame seeds. A silver fork rests inside the bowl on the right side. The bowl sits on a white marbled surface, with a small white cup of dark sauce in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle these with plenty of finely sliced spring onions and toasted white sesame seeds—it adds freshness and crunch that pairs perfectly with the rich ribs. Sometimes I throw on a few extra flakes of gochugaru for a pop of color and heat.

Side Dishes

Kimchi is the classic sidekick here for me, but steamed jasmine rice or sticky rice works beautifully too. For veggies, sautéed bok choy or a simple cucumber salad with a dash of rice vinegar keeps everything fresh and light.

Creative Ways to Present

For a fun dinner party, I arrange the ribs on a big platter lined with lettuce leaves. Guests can wrap the tender meat with some rice, a bit of ssamjang (spicy Korean paste), and a slice of scallion for a hands-on feast experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover ribs in an airtight container in the fridge—I’ve found they stay tasty for up to 3 days. The flavors actually deepen overnight, so they make a fantastic lunch or dinner the next day!

Freezing

I like to freeze portions individually wrapped in foil or freezer-safe bags. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor.

Reheating

Reheat in the air fryer at 350°F (175°C) for about 5 minutes to regain that crispy exterior, or pop them in the oven at 375°F (190°C) wrapped in foil to stay moist. Avoid microwaving to keep the texture intact.

FAQs

Can I use bone-in short ribs for this recipe?

Absolutely! Bone-in ribs will have extra flavor but need a bit more time in the air fryer—typically 15 to 20 minutes at 400°F, flipping halfway through. Just make sure they fit comfortably without overcrowding.
What if I don’t have an air fryer—can I make this in the oven?

Yes! Bake in a preheated oven at 425°F (220°C) on a wire rack for about 15-20 minutes, flipping halfway. The air fryer just speeds up cooking and crisps edges better, but oven results are still delicious.
Is there a substitute for coconut aminos?

You can use light soy sauce or tamari as a direct swap. Coconut aminos tend to be sweeter and lower sodium, but soy sauce will still give you that savory umami punch.
Can I prepare the marinade ahead of time?

Definitely! The marinade can be made a day in advance and stored in the fridge—this actually helps deepen the flavor. Just bring it to room temperature before tossing with the ribs.

Final Thoughts

This Air Fryer Korean-Style Short Ribs Recipe has quickly become one of my favorite quick dinners to whip up when I want something impressive without spending all day in the kitchen. The balance of flavors, the tender meat, and the crisp finish always get me compliments from family and friends alike. I really hope you’ll enjoy making and eating this as much as I do—it’s one of those recipes I love recommending to friends who want a delicious, fuss-free Korean-inspired meal anytime. Give it a go and let it become a staple in your kitchen!