How to cook beef flanken

Is Flanken the same as short ribs?

Flanken means “flank” in German and in Yiddish, and it refers to short ribs (the ribs that span from the back toward the belly of the cow) cut across the bones.

What is flanken style?

Also Known As: Beef Short Ribs, Bone-In; Cross- Cut Ribs; Cross- Cut Short Ribs; Korean Short Ribs. Cut thin across the ribs. Good marinated and grilled. Butcher’s Note.

Is Flanken the same as flank steak?

This meat, by the way, is not flank steak. Flank steak is boneless, pretty tender, and a common choice for grilling. Flanken has bones (those same ribs that come in short ribs); it’s just sliced in a different direction from short ribs—across rather than in between.

Can you overcook beef short ribs?

Can Short Ribs Be Over Cooked? Braising short ribs takes a long time and part of that is when the meat becomes very tough. This can be confusing as it seems like you may have overcooked the meat and it’s not too tough. This isn’t true, keep cooking the meat and it will eventually fall apart.

Why is short ribs so expensive?

Short ribs are tender and have a lot more flavor than some other cuts. It has the bone in it, so when you serve it, it has a nice look to it. … Short ribs are like a steak, but the price point is a lot cheaper.

How do you tenderize short ribs?

Soda, sugar, and Asian pears are all common tenderizing agents. Grandma Sang Jung Choi (see Notes below) massages kiwis into Korean-style short ribs —beef ribs cut about ¼ inch thick across the bone (instead of between bones) with three bones per slice—they are often available in Asian markets.

What cut is Korean short ribs?

The cut, also known as “flanken,” refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone -in beef, Korean-style short ribs are cut lengthwise across the rib bones.

Are short ribs beef or pork?

Beef short ribs are the equivalent of spare ribs in pork, with beef short ribs usually larger and meatier than pork spare ribs. “Boneless” short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone. “Boneless country-style short ribs “, however, are not true short ribs.

What is flanken style ribs?

Flanken style ribs are pieces of meat thinly sliced across the rib section of beef bones. Each piece consists of 3-4 small pieces of bone, between sections of flavorful meat. They are marbled with fat and connective tissues, and are super tender after being marinated for a short time.

Can I substitute flank steak for brisket?

Both come from the underside of the cow, with the brisket coming from the breast portion, while the flank is found closer to the belly, along the sides. Brisket works better for long, slow cooking methods, while flank steak does best with high-heat cooking. The closest substitute is probably skirt steak.

What temp should short ribs be cooked?

Beef short ribs are done when the internal temperature of the ribs reaches around 200 – 205 degrees Fahrenheit using an instant read thermometer like a Thermoworks MK4 Thermapen. At 225 degrees F plan on 6 hours of total time.

Is there a membrane on beef short ribs?

Start with some bone-in short ribs. There is also a heavy membrane on the backside of the beef ribs. It’s best to leave this membrane on as the meat may fall off the bone during the cooking process. Once you cook the ribs, the membrane is easily cut away.

Should I cut the fat off short ribs?

When trimming the short ribs, remove only the thickest layers of external fat. Don’t remove the internal layers of connective tissue or the ribs will begin to fall apart, and don’t remove the silverskin or membrane that holds the meat to the bone.

Is Flanken the same as short ribs?

Flanken means “flank” in German and in Yiddish, and it refers to short ribs (the ribs that span from the back toward the belly of the cow) cut across the bones.

What is flanken style short ribs?

In the flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone. This is a popular way to cut the short ribs if you’re going for a Korean barbecue kalbi- style result.

How long do you cook tablitas?

Tablitas adapt to any grill and seasoning rule. Sometimes, just by marinating with salt, granulated garlic, and pepper does the wonder. The cooking time takes a maximum of eight minutes, depending upon the thickness of the meat. If we cook it over coals, we get a flavor of smoked tablitas out of it.

Do you cut short ribs before cooking?

Short ribs usually come with quite a bit of fat, and while you can trim some of this off before cooking I prefer not to, since it insulates the meat and keeps it moist and tender while cooking. But all that fat, melted off during cooking, can give a pronounced greasy feel to the meat.

Why is short ribs so expensive?

Short ribs are tender and have a lot more flavor than some other cuts. It has the bone in it, so when you serve it, it has a nice look to it. … Short ribs are like a steak, but the price point is a lot cheaper.

What does flanken style mean?

Also Known As: Beef Short Ribs, Bone-In; Cross- Cut Ribs; Cross- Cut Short Ribs; Korean Short Ribs. Cut thin across the ribs. Good marinated and grilled. Butcher’s Note. Rather than being cut between the bones, Flanken Style Ribs are cut thin across the rib bones.

How do you tenderize short ribs?

Soda, sugar, and Asian pears are all common tenderizing agents. Grandma Sang Jung Choi (see Notes below) massages kiwis into Korean-style short ribs —beef ribs cut about ¼ inch thick across the bone (instead of between bones) with three bones per slice—they are often available in Asian markets.

What cut is Korean short ribs?

The cut, also known as “flanken,” refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone -in beef, Korean-style short ribs are cut lengthwise across the rib bones.

Are short ribs beef or pork?

Beef short ribs are the equivalent of spare ribs in pork, with beef short ribs usually larger and meatier than pork spare ribs. “Boneless” short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone. “Boneless country-style short ribs “, however, are not true short ribs.

What part of the cow is tablitas?

Tablitas, literally, little planks in Spanish. Got this recipe from a buddy down in Texas, I gather they’re big down there. Basically, they’re beef short ribs cut crosswise across the bones about 3/8″ thick. You should be able to find them in Mexican markets, Asian markets and in some supermarkets.

How do you cook a slab of ribs on a gas grill?

Place the rib rack bone-side down on the grill, close the lid, and adjust the grill until it holds a temperature of 300 F/150 C. Let the ribs cook for 30 minutes. Don’t open the lid as keeping it closed will hold in as much smoke as possible.

What is a tablita?

9:26 AM on May 22, 2013 CDT. Buying tablitas: Tablitas are sold at Mexican meat markets such as La Michoacana, Hispanic supermarkets such as Fiesta Mart (where they are sometimes labeled beef short ribs), and at some mainstream meat markets. They are typically no thicker than a half-inch.

Can you overcook short ribs?

Can Short Ribs Be Over Cooked? Braising short ribs takes a long time and part of that is when the meat becomes very tough. This can be confusing as it seems like you may have overcooked the meat and it’s not too tough. This isn’t true, keep cooking the meat and it will eventually fall apart.

Which is better bone in or boneless short ribs?

There are also so-called boneless short ribs, which are fine, but bone -in is preferable, since bones add flavor. (If short ribs are not available, use a thick, bone -in chuck steak or blade steak and all will be well.)

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Have you ever had flanken ribs before? It can be pretty popular in Asian cuisine, such as Korean Kalbi, and I can see why. You marinade it, cook it, and it’s freakin’ delicious! It’s also quite easy to make at home! This Asian Flanken Beef Ribs Recipe is how I make it at home.

What are flanken ribs?

Flanken style ribs (aka cross cut ribs) are pieces of meat thinly sliced across the rib section of beef bones. Each piece consists of 3-4 small pieces of bone, between sections of flavorful meat. They are marbled with fat and connective tissues, and are super tender after being marinated for a short time.

May folks call this dish “Asian Short Ribs” but it can be easily confused with some other dishes that are cut a different way – so I’m calling it Flanken ribs to clarify the cut.

How to cook beef flanken

How to make Flanken Beef Ribs?

There are several ways to make Flanken Beef Ribs, but this Asian Flanken Beef Ribs recipe is the easiest way (only 5 ingredients including cooking oil/fat), and delicious!!

Ingredients

  • 1 lb flanken short ribs aka cross cut short ribs
  • 1/2 cup Thick Soy Sauce (if you do not have this, you can sub it with soy sauce, brown sugar, cornstarch mixture)
  • 1 tbsp honey
  • 3 cloves of garlic, minced
  • 1 tbsp cooking oil/fat of choice (butter is tasty!)

Instructions

In a large mixing bowl, add flanken short ribs and pour thick soy sauce and minced garlic. Mix well and let it marinade for at least half an hour (the longer the better!).

How to cook beef flanken How to cook beef flanken

Heat up a large cooking pan, and add vegetable oil. Let it heat up for 1-2 minutes so that we know the cooking pan is hot.

Add the slices of short ribs on the cooking pan. Let it cook for about a minute, untouched. Then, using tongs or chopsticks, flip them over to cook the other side for another minute or until cooked thoroughly but still tender and not tough.

How to cook beef flanken

Remove from heat and serve!

How to cook beef flanken

Grill version

You can also grill these delicious ribs, as the important part really was the sauce we put together and the marinating!

All you have to do is set up your gas or charcoal grill over high heat, and once it’s ready, place the ribs on the grate. Then grill for about 4-6 minutes on each side, and then remove and serve!

How to cook beef flanken

Ingredients

  • 1 lb flanken short ribs aka cross cut short ribs
  • 1/2 cup Thick Soy Sauce (if you do not have this, you can sub it with soy sauce, brown sugar, cornstarch mixture)
  • 1 tbsp honey
  • 3 cloves of garlic, minced
  • 1 tbsp cooking oil/fat of choice (butter is tasty!)

Instructions

    1. In a large mixing bowl, add flanken short ribs and pour thick soy sauce and minced garlic. Mix well and let it marinade for at least half an hour (the longer the better!).
    2. Heat up a large cooking pan, and add vegetable oil. Let it heat up for 1-2 minutes so that we know the cooking pan is hot.
    3. Add the slices of short ribs on the cooking pan. Let it cook for about a minute, untouched. Then, using tongs or chopsticks, flip them over to cook the other side for another minute or until cooked thoroughly but still tender and not tough.
    4. Remove from heat and serve!

Notes

Grill version

Set up your gas or charcoal grill over high heat, and once it’s ready, place the ribs on the grate. Then grill for about 4-6 minutes on each side, and then remove and serve!

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How to cook beef flanken

How to cook beef flanken

How to cook beef flanken

Nutrition Information:

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Ingredients

1 lb. Flank Steak

¼ cup fresh lime juice

2 tsp. garlic powder

2 yellow squash, sliced lengthwise

2 poblanos, halved lengthwise and seeds removed

1 bunch green onions, washed and trimmed

1 pkg. (8 oz.) panela cheese, sliced thick

Optional ingredients:

Preparation

Combine olive oil, soy sauce, lime juice, garlic powder, oregano, salt, and pepper in a large bowl. Stir until well combined. This is your marinade.

Place sliced vegetables and panela cheese on a platter, drizzle with half the marinade, turn to coat.

Place Flank Steak on a separate platter and drizzle with remaining marinade. Turn steak to coat.

Cover both platters with plastic wrap and let marinate in the refrigerator for at least 1 hour.

Heat grill to HIGH heat. Grill Flank Steak about 5-7 minutes per side or until instant thermometer reaches 145 ℉ internal temperature for medium rare. Remove from the grill, cover with foil and allow to rest.

Carefully place vegetables on the grill. Grill for 2 minutes on each side, place on a clean platter and cover with foil. Place panela on grill and grill for 20 seconds per side. Place on a platter along with vegetables.

Carefully place the molcajete on the grill. Allow to heat for 5-8 minutes.

While molcajete heats through, slice Flank Steak against the grain.

Carefully remove the molcajete from the grill. Pour salsa into molcajete. Arrange grilled vegetables and panela in molcajete then add sliced Flank Steak. Pour additional salsa if desired. Serve with warm flour or corn tortillas, beans, and rice.

Suggestions

A Molcajete is a type of mortar and pestle used in traditional Mexican cooking. The molcajete contains two pieces, one the molcajete (mortar) and two the tejolote (pestle). A Molcajete is used to make salsa, sauces, guacamole and to blend pastes for cooking.

Nutrition Information

Nutrition information per serving : 423 Calories; 190 Calories from fat; 21.2 g Total Fat (10.0 g Saturated Fat; 6.5 g Monounsaturated Fat); 107.2 mg Cholesterol; 1819.0 mg Sodium; 21.5 g Total Carbohydrate; 6.2 g Dietary Fiber; 38.9 g Protein; 3.6 mg Iron; 1283.3 mg Potassium; 0.3 mg Thiamin; 0.4 mg Riboflavin; 12.5 mg Niacin (NE); 1.2 mg Vitamin B6; 1.9 mcg Vitamin B12; 6.9 mg Zinc; 46.1 mcg Selenium; 142.2 mg Choline.

This recipe is an excellent source of Protein, Fiber, Iron, Potassium, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

These 5-Ingredient Flanken Short Ribs are bursting with flavor with the perfect combination of sweet and savory. This recipe is super easy and versatile. You can choose to bake, grill, broil, or fry!

How to cook beef flanken

The smell of short ribs cooking brings me back to those special occasions from my college days. This 5-Ingredient Flanken Short Ribs recipe is one of the first successful dishes I developed when learning to cook in school. In a lot of ways, how I cooked then is not very different to now.

How to cook beef flanken

I was a very frugal cook with limited spices, space, and a very limited budget. Now that I’m older I can splurge a little on interesting ingredients, but I always find my way back to the basics. This recipe is so incredibly simple: a 5-ingredient marinade and your choice to grill, broil, bake, or fry. When the meat is cooked, serve it in a salad or as lettuce wraps. You can even make it fancy and serve with sliced scallions on top. The world is your oyster.

How to cook beef flanken

If you’re anything like me, the short rib would be served on top of a large mound of rice followed by a nice 1 hour nap.

I absolutely love short ribs. I hope you enjoy this recipe as much as I do!

This easy marinated bbq flanken ribs recipe calls for Korean Style Short Ribs, which are sliced more thinly than regular short ribs (see the picture for what your ribs should look like). Marinated until tender and then grilled quickly with barbecue sauce on the grill, they are an amazing summer meal. Perfect for your next BBQ grillfest!

Gluten Free, Soy Free, Paleo Friendly, Refined Sugar Free Friendly, Dairy Free, Nut Free

How to cook beef flanken

When you see the above picture, you probably imagine it was taken just before the entire Alderspring Ranch crew sat down to a delicious dinner of barbecue flanken ribs (or korean style short ribs, as we call them) with, oh, I don’t know, some mashed potatoes and a big salad on the side.

Actually, the picture was taken as I perched precariously on top of a tall stool in my college apartment, leaning so far over the whole arrangement that once or twice I nearly fell through the window. Meanwhile, my roommates chortled in the background. One of them even had the gall to say, “Yeah, you’re definitely the weird roommate.”

No short ribs for her, then.

How to cook beef flanken

But maybe I am the weird roommate. I occasionally get a little dreamy-eyed at the thought of getting out of this city and going back to a ranch in the middle of nowhere for the summer. I cook things like these bbq flanken ribs. I go on food rants (“Did you know that a lot of supposedly “U.S.” beef actually comes from Australia?” “HA! You think those “cage free” chickens are living happily on beautiful pastures? Chances are they’re still living indoors in overcrowded, unhealthy conditions”). And then there’s the illegal grill. Though we have a nice balcony to cook on, I’m not really supposed to have a grill in campus housing. But technically, the fire safety regulations don’t specifically say “no grills allowed.” It’s more of an assumption, really. And it’s such a little grill. So I just hide it under my bed during fire safety checks (don’t tell anyone).

But anyway, let’s get on to the recipe. Since I’m far from the ranch and the Alderspring Crew, I have only my roommates to share these ribs with. But you, however, can have a rib party. It’s almost April. Time to crank up that grill and get barbecuing.

How to cook beef flanken

Oh, and see those raw ribs above? That’s what korean style short ribs, or flanken ribs, look like. And sadly, the recipe really won’t work with regular short ribs. So make sure you’ve got thin sliced ribs like the ones above! You can find korean style short ribs on the Alderspring store here.

Last but not least, if you’re paleo/gluten free/health nerdish like me, try this paleo barbecue sauce on these little bbq flanken ribs!

How to cook beef flanken

My family loved the flavor of the meat in the Korean beef lettuce wraps so much that I used the same marinade again to make these Korean flanken short ribs. I marinated them for 12 hours but a few hours would be fine too. I cooked these short ribs quickly in a HOT grill pan and served them with rice and a bok choy sauté with shiitake mushrooms. The whole meal was delicious but the short ribs were the star of the show. We all LOVED them.

How to cook beef flanken

How to Make Korean Flanken Short Ribs

Combine the soy sauce, brown sugar, green onions, sesame oil, grated pear, grated ginger, minced garlic, and sriracha together in a bowl. Whisk the mixture very well then pour 1/4 cup in a separate container; cover and set aside for serving.

Add the flanken short ribs to the marinade in the ziplock bag and toss to coat evenly. Refrigerate for 1-24 hours (I marinated for 12 hours).

Remove the meat from the refrigerator 30 minutes prior to cooking.

Heat a grill pan over medium-high heat. Coat with cooking spray then lay a few of the short ribs in the HOT grill pan and cook for 3-4 minutes, or until browned, then flip and continue to cook for another 2-3 minutes, or until cooked to your desired degree of doneness. Remove from the pan and set aside on a serving plate with a loose tin foil tent. Finish cooking the remaining short ribs.

Serve the Korean flanken short ribs with reserved sauce on the side. Enjoy.

Published: Jun 10, 2021 · Modified: Jun 10, 2021

How to cook beef flanken

Grilled Flanken Ribs seasoned to perfection with a Cajun spice blend for a flavorful and easy weekend dinner idea. This recipe is easy to prepare and comes together in no time.

We have been making the best of ‘Social Distancing’ not only by getting caught up on our to-do list but also through food. Since we’re home more these days, we’ve been eating more and making a ton of food using pantry staples. I’ve been getting creative in the kitchen which has been fun; however, today, I want to share a recipe that isn’t necessarily a pantry staple but is something we had on hand.

If you’re looking to switch things up a bit this grilling season, you gotta try our flanken ribs recipe if you haven’t already.

Ingredients

  • Flanken ribs
  • Cajun spice blend (store bought or homemade)
  • Kosher salt
  • Black pepper

Essentials

  • Charcoal grill
  • Charcoals
  • Lighter fluid
  • Large plastic ziploc (used for marinating)

What kind of meat is flanken

Flanken is a thin strip of meat that is cut across the bones so that each rib contains 3 to 4 circular bones. The ribs are usually about ½ inch thick and is taken from the short ribs of beef. You may also know this style of rib as Korean BBQ ribs (kalbi).

Flanken ribs take between 20 to 25 minutes on the grill. Once they’re done, you can slather each rib with your favorite barbecue sauce or simply serve them without sauce, and they’ll still be just as delicious with loads of flavor.

How to make flanken ribs on the grill

  • Wash and pat dry each rib with paper towels.
  • Season with kosher salt, pepper, and a Cajun spice blend of (smoked paprika, garlic powder, onion powder, red pepper flakes, cayenne pepper and thyme) and allow to marinate in a large ziploc bag for at least 20 minutes or up to 24 hours in the fridge.
  • Fire up your outdoor grill.
  • When the grill is ready, place flanken ribs on the grill grates and close the lid.
  • Grill for about 10 to 15 minutes on one side, flip each rib over and grill for an additional 10 minutes or until they’re done.

How to cook beef flanken

How to cook beef flanken

How to cook beef flanken

How to cook beef flanken

Recipe Tips

  • Make sure ribs are at room temperature before placing on grill
  • Flanken ribs are thin and cook fairly quickly make sure to not overcook them as they will become tough and dry
  • If using BBQ sauce, slather on towards the last 3 to 5 minutes of removing the ribs from the grill

Frequently Asked Questions

You can marinate flanken ribs with a dry rub or a liquid based marinade. For this recipe, a dry rub was used. To do this, wash and pat dry the flaken ribs with paper towels. Place the ribs in a ziploc bag then add a generous amount of dry rub, kosher salt and black pepper, release the air from the ziploc bag and seal it. Move the ribs around until they’re well coated with the dry rub and allow the ribs to marinade on the countertop for at least 20 minutes or in the fridge up to 24 hours before grilling.

Flanken ribs can be bought at your local supermarket or at a nearby meat market or butcher.

Serve with these side dishes

  • Creamy Baked Mac and Cheese
  • Crispy Oven Roasted Broccolini
  • Herb Garlic Mashed Potatoes Recipe
  • Oven Roasted Potatoes
  • Roasted Beets in Foil
  • 7 Minute Grilled Sugar Snap Pea Recipe

Other grilling recipes you may like

  • Grilled BBQ Pork Spare Ribs
  • Grilled Teriyaki Pork Ribs Recipe
  • Grilled Boneless Chicken Thighs
  • Grilled Chicken Wings
  • Jerk Grilled Whole Chicken
  • Grilled Ribeye Steak

Connect with me on Instagram and Pinterest for other tasty recipe ideas.