Air Fryer Reference
Short Ribs
protein · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 9 min
- 1–1.5 lb thin flanken (Korean-cut) short ribs
- Flip at
- 4 min
- flip once
- Internal temp
- 145 °F
- 63 °C
Doneness
Thin flanken short ribs are caramelized and charred at the edges with a deep-brown lacquered surface; the meat between the bones is cooked through and tender with a little chew. Take them a touch further if you prefer them more well-done — flanken stays juicy thanks to the marinade.
Oil & seasoning
No oil needed — short ribs are well-marbled. Pat the surface dry after marinating so the edges char instead of steaming.
Season with: Korean galbi marinade (soy, brown sugar, garlic, ginger, sesame, pear), garlic-soy-ginger glaze, BBQ dry rub, salt, pepper, and garlic powder.
Watch out for
- Use thin flanken (cross-cut, ~½ inch, Korean galbi style) for the air fryer — thick English-cut bone-in short ribs need a long wet braise to break down first; air-frying them from raw leaves them tough.
- Sugary marinades and BBQ glazes scorch fast above 350 °F — wipe off excess marinade before cooking and brush any extra glaze on only in the last 1–2 minutes.
- Pat the marinated ribs dry and lay them in a single layer with gaps — crowding steams them pale instead of caramelizing the edges.