Want to impress your family with succulent Kalbi Beef?
Then fire up the grill and grab some flanken ribs, because this beef ribs recipe will knock your socks off!
Flanken ribs are short ribs of beef that have been cut across the bone rather than between the bones. They become tender after slow cooking in the oven.
The dish is accompanied by prunes and carrots, making it both sweet and savory. Serve on special occasions and in the fall or winter for a hearty dinner recipe that will keep you warm!
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WHAT ARE FLANKEN RIBS?
Flanken style ribs (also known as cross cut ribs) are beef bones with thinly sliced meat across the rib section.
Each piece is made up of 3-4 small pieces of bone sandwiched between sections of flavorful meat.
They are marbled with fat and connective tissues and are extremely tender after a brief marinating period.
Many people call this dish “Asian Short Ribs,” but it’s easily confused with other dishes that are cut differently, so I’m calling it Flanken ribs to differentiate the cut.
HOW TO MAKE FLANKEN RIBS ON THE GRILL?
- Using paper towels, wash and dry each rib.
- Allow to marinate in a large ziploc bag for at least 20 minutes or up to 24 hours in the fridge, seasoning with kosher salt, pepper, and a Cajun spice blend of (smoked paprika, garlic powder, onion powder, red pepper flakes, cayenne pepper, and thyme).
- Preheat your outdoor grill.
- Place the flanken ribs on the grill grates and close the lid when the grill is ready.
- Grill for 10 to 15 minutes on one side, then flip each rib over and cook for another 10 minutes, or until done.
INGREDIENTS YOU’LL NEED:
- Flanken Cut Short Ribs – About two pounds of flanken cut short ribs are required. This should yield 6-8 depending on the thickness of the ribs.
- Low sodium soy sauce is recommended in this recipe to keep your ribs from becoming salty.
- Garlic – The best garlic is fresh garlic cloves.
- Fresh Ginger – For this recipe, use fresh ginger.
- Brown Sugar – Either light or dark brown sugar works well in this recipe.
- If you don’t have rice vinegar, you can substitute white wine vinegar.
- Sesame Oil – Sesame oil gives the ribs a delicious flavor.
- Sesame Seeds – An optional rib garnish.
- Green Onions – A delicious garnish is freshly chopped green onions.
WHERE TO BUY FLANKEN STYLE SHORT RIBS?
Most supermarkets sell flanken style short ribs in the meat department; however, if you don’t see them, you may need to inquire with a store employee (sometimes they keep them in the back or behind the counter).
Otherwise, your local butcher or a specialized meat shop should have some on hand.
THICK SOY SAUCE
For this recipe, I don’t use regular soy sauce. Thick Soy Sauce, also known as Soy Paste, is what I use. There are numerous varieties of soy sauce!
Thick soy sauce is much thicker than regular soy sauce. It has a richer, sweeter flavor that works well with this dish.
If you can’t find thick soy sauce, regular soy sauce will suffice. If you go this route, here are a couple of suggestions:
- Add a sweetener of your choice. Because thick soy sauce is sweeter, you’re missing a flavor, so I’d suggest adding a bit of sugar or sweetener of your choice.
- It should be thickened. Because thick soy sauce is, well, thicker, you might want to add something to thicken the sauce. To achieve this, combine cornstarch and water in a separate bowl to make a thickener, then add it to the dish before adding the basil.
HOW TO MARINATE FLANKEN RIBS?
Flanken ribs can be marinated with either a dry rub or a liquid marinade. A dry rub was used in this recipe.To begin, clean and dry the flanken ribs with paper towels.
Place the ribs in a ziploc bag, then add a generous amount of dry rub, kosher salt, and black pepper, then seal the bag.
Allow the ribs to marinate on the counter for at least 20 minutes or in the refrigerator for up to 24 hours before grilling.
WHAT TO SERVE WITH FLANKEN?
We enjoy flanken with creamy mashed potatoes. You’ll want to drink the cooking liquid from the ribs through a straw!
Because that isn’t socially acceptable, we recommend serving the short ribs with something to soak up the delicious sauce.
If mashed potatoes aren’t your thing, try rice, couscous, or a crusty baguette! But don’t feel bad if you do use a straw. You do you, buddy!
HOW TO GRILL THE BEST FLANKEN CUT SHORT RIBS:
- In a small mixing bowl, combine the soy sauce, brown sugar, vinegar, garlic, ginger, and sesame oil.
- Place the short ribs in a large, deep bowl or a large storage bag. Pour marinade over short ribs and toss to coat completely. Place in the refrigerator to marinate for at least 2 hours and up to overnight.
- Remove the ribs from the refrigerator 30 minutes before grilling.
- Preheat your grill to medium-high. Place the ribs on the grill and cook for about 4 minutes, or until browned, then flip and cook for another 3 minutes.
- Serve with your preferred side dishes! Enjoy!
- Before putting the ribs on the grill, make sure they are at room temperature.
- Flanken ribs are thin and cook quickly; don’t overcook them or they will become tough and dry.
- If using BBQ sauce, slather it on about 3 to 5 minutes before removing the ribs from the grill.
Frequently Asked Questions
Flanken, Beef Short Ribs, and Beef Spare Ribs are all the same thing. The distinction is simply in the manner in which it is cut. We call this “Short Ribs” when we cut across the bone about 3″ thick and then cut again between each bone, as shown below center.
If necessary, add another splash of stock or water to just cover the flanken ribs. Cook at 325°F for 2 12–3 hours, or until the meat is fall-off-the-bone tender.
If your ribs are tough, you probably didn’t cook them long enough. This occurs when ribs are cooked at an excessively high temperature for an extended period of time. It’s important to remember that ribs are naturally tough before you cook them.
A slab of beef short ribs, consisting of small pieces cut from the main portion of the ribs. Flanken-style Short Ribs are made up of the first five ribs of the ribcage and are derived from the chuck primal. Flanken-style Short Ribs are chuck short ribs that have been obtained by cutting across the bones.
This thin cut, about 1/2-inch thick, goes across the bones in the flanken style of short rib, so that each slice contains a few pieces of bone. If you want a Korean barbecue kalbi-style result, this is a popular way to cut the short ribs.