Air Fryer Short Ribs
Published February 6, 2021 • Updated March 6, 2026
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Flanken cut short ribs marinated in a sugar-free Korean BBQ sauce and air fried until the fat renders crispy and the meat stays juicy. I make these keto short ribs when I want a 20-minute dinner that tastes like it took all day.
I started making these after I got tired of waiting hours for braised ribs to finish. Flanken cut short ribs are thin (about 1/2 inch), so they cook fast, and the circulating heat gets the fat crispy in a way that grilling never quite matched for me. The outside caramelizes and gets this crackling texture while the inside stays tender and juicy. My family requests these on weeknights now, which says a lot because they used to think short ribs were a weekend-only thing.
The marinade is where this recipe gets its flavor. I use liquid aminos instead of soy sauce (zero carbs and similar salty depth), rice wine vinegar for brightness, and sesame oil for that rich, nutty base. Traditional Korean BBQ marinades lean hard on brown sugar and Asian pear for sweetness and tenderizing. I skip both. The golden monkfruit adds just enough sweet without the carbs, and flanken cut ribs are already tender because of the thin cut across the bone. I’ve made these with and without the sweetener, and both versions work. But that touch of sweet against the salty and acidic notes is what makes them taste like real galbi to me.
One thing I do now that I didn’t used to is let the ribs sit at room temperature for about 30 minutes before cooking. Cold meat going straight into high heat means the outside overcooks before the inside catches up. That 30-minute rest makes the cook more even, and I get better fat rendering across the whole piece. It’s a small step but I notice the difference every time.
If you love beef cooked this way, try my air fryer steak bites for another fast dinner. And if you want to go the low-and-slow route instead, my braised short ribs are worth the wait. I also like these alongside my Asian meatballs for a full keto Korean night.
I finish mine with a sprinkle of sesame seeds and sliced green onion right off the tray. A little kimchi on the side rounds the whole plate out. I’ve also started wrapping them in butter lettuce ssam-style, which is a low carb way to eat them that my family actually prefers now. These ribs hold up great as leftovers too. I store mine in the fridge for up to 3 days and reheat at 350 degrees for 2-3 minutes. They crisp back up almost as good as the first time.
One thing I hear from readers a lot is that they can’t find flanken cut at their grocery store. I get mine at Costco (they carry them regularly), but you can also ask your butcher to cut them for you. Just tell them you want short ribs cut across the bone, about 1/2 inch thick. If you can only find English cut (the thick, single-bone pieces), those need a longer cook. I’d go with my braised short ribs recipe for those instead.
You can also freeze these. I marinate a double batch, lay them flat on a sheet pan to freeze individually, then bag them up. They keep in the freezer for up to 3 months. When I want them, I thaw overnight in the fridge and cook straight from there. Same cook time, same results.
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Ingredients
1.5 pounds flanken cut beef short ribs -
1/3 cup rice wine vinegar
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1/4 cup liquid aminos or soy sauce
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2 tablespoons golden monkfruit or golden sweetener
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1 tablespoon toasted sesame oil
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2 teaspoons black pepper
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1/2 teaspoon onion powder
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1/2 teaspoon ginger powder
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1/4 teaspoon cayenne pepper
Step by Step Instructions
Step by Step Instructions
Make sugar free Korean marinade
In a small bowl, whisk together the rice wine vinegar, liquid aminos, sweetener, sesame oil, pepper, onion powder, ginger powder and cayenne pepper.
Marinate the short ribs
Add short ribs to a baking dish or large pan. Pour marinade over short ribs. Refrigerate to marinate for 6-12 hours.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use boneless short ribs in this recipe?
I've made these with boneless short ribs and they turn out well, but they need more time. I give boneless pieces about 10-12 minutes at 400 degrees, flipping halfway. The bone-in flanken cut is still my preference because the bones help conduct heat and I like the charred bits around them, but boneless is a solid backup.
What can I substitute for liquid aminos?
I use coconut aminos when I want a slightly sweeter, milder flavor. It's gluten-free and works great in this marinade. Soy sauce is fine too, but it adds about 1g carbs per tablespoon, so I adjust my macros when I use it. Tamari is my go-to gluten-free option when I want that same salty depth as regular soy sauce.
How long should I marinate the ribs?
My sweet spot is 6-8 hours, which is why I usually prep them the night before. I've done as little as 2 hours when I'm in a rush and the flavor is still good, just not as deep. I've also gone up to 24 hours with no issues. I wouldn't go beyond that because the vinegar starts to change the texture of the meat.
Can I double this recipe?
I double it almost every time. The key is not overcrowding the basket. I cook in batches, usually 2 pounds per round in my Instant Pot Vortex Pro. I keep the cooked batches warm on a sheet pan in the oven at 200 degrees while the next round goes. The marinade scales perfectly, so I just double everything.
How do I reheat leftover short ribs?
I reheat mine at 350 degrees for 2-3 minutes and they crisp back up almost as good as the first time. I tried microwaving them once and the fat went rubbery, so I don't do that anymore. Straight from the fridge onto the tray, no oil needed. The rendered fat on the surface re-crisps on its own.
Can I serve these in lettuce wraps?
I do this all the time now. I lay a piece of butter lettuce flat, add a rib or two, and top with sesame seeds, sliced green onion, and a little kimchi. It's a low carb way to eat them that my family actually prefers over plating them straight. The crunch of the lettuce against the crispy fat is a good contrast. In Korean cooking this is called ssam, and it's how I ate galbi at every Korean BBQ place before going keto.
Can I use the leftover marinade as a sauce?
I do, but you have to boil it first since it had raw meat sitting in it. I pour the leftover marinade into a small saucepan, bring it to a full boil, and let it simmer for about 3 minutes. It thickens slightly and makes a great drizzle over the cooked ribs. I add a splash of sesame oil at the end for richness.
Can I cook these on a grill instead?
I've done both and the grill works great, especially for larger batches. I set my grill to high heat (around 450 degrees) and cook flanken ribs for about 3 minutes per side. The char is more pronounced on the grill, which I like. The main reason I reach for my air fryer on weeknights is the convenience and cleanup. But for a summer cookout, these keto galbi ribs on the grill are just as good.
I've made short ribs a few different ways and the air fryer with this marinade is the version I keep coming back to. Something about how the fat crisps up around the flanken cut that braised versions just don't give you.
Braised flanken goes silky but that fat edge never crisps. Air fryer is the only version where I actually get that texture.
Making these for a dinner party next Saturday and want to prep ahead. Can I marinate the ribs Friday night, or will the rice wine vinegar start breaking down the meat if it sits that long? Really counting on that crispy rendered fat and don't want a long soak to ruin the texture.
Friday night is fine. Flanken is so thin the vinegar barely has time to do anything in 15 hours. Fat still renders.
Third time making these and I finally tried leaving the ribs in the marinade overnight instead of just an hour like the recipe says. The sesame and vinegar actually get INTO the meat, it's a totally different thing. Pulled them out of the air fryer and the fat on the edges had this crispiness I was picking at before they even hit the plate. Cold February night, perfect dinner.
Overnight is the move. The vinegar and sesame getting all the way in is exactly why. I pick at those crispy fat edges before anyone else gets to them.
I made these, but had over 4 lbs as I bought them at Costco and made triple the marinade. They were delicious! I did cook them for a minute longer. This is definitely a winner. Thank you so much! I cut the leftovers up and put them in the fridge for snacking.
Costco packs are perfect for this. I do the same thing, batch them and keep extras in the fridge. They're good cold straight from the container honestly.
These air fryer short ribs are my new favorite thing! I've already made them 3 times and they're amazing every single time. They're so easy to make and so delicious! I truly feel like I am cheating throwing these in the air fryer, but it works!
3 times already is so good to hear. The air fryer trick still feels like cheating to me too.
Adding this to my quick win dinners.
The 6 hour marinade does the heavy lifting. I prep mine the night before and it's 12 minutes actual cook time.