This tender, flavorful, and juicy flanken beef short ribs recipe is always the highlight on our dinner table. Easy to make with just a few basic ingredients.
It makes an excellent weeknight dinner served with rice, baked beans, sauteed vegetables, salad, or mashed potatoes.
Craving more cozy, creamy comfort food? Try my mini chicken pot pie with cream of chicken soup next.
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Don't want to pan-sear the short ribs? I've got other methods to make this flanken-style ribs recipe a breeze.
What Are Flanken Beef Short Ribs
Flanken ribs are cut across the bone, leaving you with thin strips with three or four little circles inside. They're about ½-inch thick, which makes it easy to soak up marinades fast and grill even quicker, but meaty enough to stay juicy if you don't mess it up.
English-style cuts are thick, slow-braised meats (keep your eyes peeled for this recipe, coming soon), whereas flanken-style cuts are thin.
Why This Flanken Ribs Recipe Works
- It's easy to make and cooks fairly quickly, thanks to the cut of meat.
- Combining umami-flavored soy sauce and sweet barbecue seasonings adds much depth to the beef.
- Do you love easy cleanup? Me too! This one-pan beef recipe makes clean up a breeze. Mix the marinade and sear in one pan.
- It's great for weeknights and pairs easily with many dishes, such as my mini baked potatoes or Mac and cheese recipe.
📃Ingredient Description
Here are the main ingredients needed to make this baked flanken short ribs:
- Short Ribs: I used Flanken-style short ribs for this recipe. They're mostly found at most Asian grocers or chain grocers like Cotsco and Sam's Club.
- Soy and BBQ sauce: This soy adds an umami base, whereas the BBQ adds sweetness and helps those edges caramelize to perfection.
- Pineapple juice tenderizes the meat. Don't marinate too long; otherwise, the meat will become mushy.
- Sriracha: This was added for mild heat and that umami flavor. Gochuang paste works just as well.
- Ginger and Garlic enhance the taste of the ribs. Ginger brightens and tenderizes the beef's flavor.
Please refer to the recipe card for the exact measurements.
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: Prep the Meat
Pat the ribs dry, place them in a large bowl (or a ziplock bag), and season with salt, black pepper, and onion powder.
Step 2: Mix the Marinade
Whisk together the soy sauce, juice, garlic, ginger, sriracha, barbecue sauce, and green onion in a small bowl.
Step 3: Refrigerate
Pour the liquid over the steak. Cover with cling film. Marinate for at least 2 hours.
Step 4: Cook
Heat olive oil in a cast-iron or grilling pan on medium-high heat. Place the flanked short ribs on the pan, leaving enough space to cook the steak evenly (preferably in batches).
Step 5: Sear
Cook for 2-3 minutes per side. Remove from heat and set aside on a platter. Tent with foil and allow the meat to rest for a few minutes.
Step 6: Make the Sauce
Cook the leftover marinade in a saucepan until the liquid is reduced by half or thickens.
Brush the sauce over the rested ribs and serve immediately.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
- Remove the steak out of the fridge ahead of time and bring it to room temperature before searing. This allows for an even doneness. If you sear it immediately, the meat will be tough and chewy.
- Since we are using pinepalle juice, I recommend marinating it for less than 12 hours if you intend to make it ahead of time. Marinating any longer will yield overly soft meat.
- Leave enough space between each rib while searing to allow even doneness.
Allow enough time to sear the meat on both sides. Undercooking the meat will leave it chewy and tough. - Add more seasoning if needed before resting the meat.
Rest the steak before slicing. Five minutes is sufficient for a thin cut like flanken short ribs.
✅Recipe FAQS
Leftover flanken short ribs can be stored in an airtight container in the fridge for up to four days, or they can be laid flat in a zip-lock bag and frozen for later. Thaw overnight before cooking. When reheating, wrap them in foil and warm them in a 325°F oven for about 10 minutes, or quickly reheat them in a skillet with a splash of broth to keep them juicy.
They are tough because you either undercooked them or skipped adding the pineapple juice. Next time, add more time or a meat tenderizer like pineapple juice or vinegar.
Of course. Just preheat the grill to medium-high. Lightly oil the grates to prevent the ribs from sticking, and lay them flat in a single layer. They'll sizzle and caramelize nicely in about 3 minutes per side. Be sure to keep an eye on them because, thanks to their thin cut, they cook fast and can go from juicy to tough quickly.
Love Beef? Here Are More Beef Recipes To Try
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
📖 Recipe
Flanken Beef Short Ribs
Equipment
- Cast iron pan or grilling pan
- bowl
- Wire rack and baking pan
Ingredients
- 2 lbs flanken short ribs
- kosher salt and ground black pepper to taste
- ½ tablespoon onion powder
- ½ cup soy sauce
- ½ cup pineapple juice
- ⅓ cup barbecue sauce
- 5 garlic cloves peeled and minced (abt 1 tbs)
- 2 tablespoons sriracha
- 1½ ginger, peeled, and minced about 1tbs
- 2 green onions chopped (white part only, about 2 tbs)
- 4 tablespoons olive oil
Instructions
- Clean the steak under running water to remove dirt from the packaging. Pat dry with a paper towel and set it aside.2 lbs flanken short ribs
- Transfer the ribs to a large bowl or ziplock bag. Sprinkle them with salt, black pepper, and onion powder and rub them on all sides.kosher salt and ground black pepper to taste, ½ tablespoon onion powder
- Whisk together the soy sauce, juice, garlic, ginger, sriracha, barbecue sauce, and green onion (white part) in a small bowl. Use the green onion's leftover (green part) as a garnish.½ cup soy sauce, ½ cup pineapple juice, ⅓ cup barbecue sauce, 5 garlic cloves, 2 tablespoons sriracha, 1½ ginger, peeled, and minced, 2 green onions
- Pour the soy sauce mixture over the flanken ribs. Flip the ribs to get all the juice on the meat.
- Cover with either cling film or aluminum foil, or seal it if using a ziplock bag. Refrigerate for at least 2 hours, no more than 12 hours.
- Place a wire rack over a baking sheet. Lay the marinated ribs over the rack in a single layer to remove any excess drippings. Set aside the marinade and drippings for later.
- Heat olive oil in a cast-iron or grilling pan on medium-high heat. Place the flanked short ribs on the pan, leaving enough space to cook the steak evenly (preferably in batches).4 tablespoons olive oil
- Cook for 2-3 minutes per side. Remove from heat and set aside on a platter. Tent with foil and allow the meat to rest for 5-10 minutes.
- Use a slotted spoon to remove the green onion (white part) from the marinade. You can equally run it through a fine sieve (Optional)
- Transfer into a saucepan and cook on medium heat until the liquid is reduced by half or thickens ( the sauce should be able to stick to the back of a spoon), about 6-8 minutes.
- Drizzle or brush the sauce over the rested ribs.
- Serve immediately with baked beans, potatoes, Mac and cheese, salad, or rice (however you decide to enjoy it).
- Tips: use a kitchen shear to cut into smaller pieces or enjoy as is.Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.
Notes
- Be mindful of the salt, as soy sauce and BBQ sauce already contain salt. If using regular table salt, divide it in half to get the right amount.
Flip the ribs halfway through, then cover and continue to bake.
Rest for 5-10 minutes before serving. To Broil
- Preheat the broiler. Place marinated ribs that have been released of the moisture (step 6) over a baking or aluminum foil pan.
- Broil on high for 6-7 minutes.
- Remove from the oven. Rest for 10 minutes before cutting between the bones to serve.
- Drizzle the juice over the steak, or use it for the sauce (however you decide to enjoy it).
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