Flanken Beef Short Ribs

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These tender, flavorful, and juicy flanken beef short ribs are easy to make with just a few basic ingredients. The best part? They cook in 30 minutes. Marinate them in the morning, and you’ll have the perfect seasoned ribs to cook by dinner.

Prep Time8

Cook Time22

Total Time30

Course: Dinner, entree

Cuisine: American, Korean

Servings:

Calories: 489kcal

Author: Maureen Celestine

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.

To Slow cook

Cover the pan with foil and slow cook in a 325°F oven. Bake for at least 2 hours.
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).

Nutrition