Why did I wait so long to make flanken short ribs? I normally buy English cut and braise them, which we all love. Yesterday, we went on a walk with some friends and ended up at a bunch of food carts. My buddy, Jude got some Korean flanken short ribs and they looked amazing! I decided to give them a try and marinated the short ribs in an Asian-style marinade using soy, garlic, sesame, and cilantro, for about 8 hours. The ribs cooked quickly and the meat was tender, super flavorful, and so delicious served with garlic rice and some spicy zucchini on the side. The ribs were a big hit with all of us and they disappeared quickly. I will be making these again and again.
Combine the cilantro, soy sauce, brown sugar, canola oil, water, sesame oil, minced garlic, jalapeño, black pepper, and coriander in a large zip lock bag. Mix until well combined. Add the flanken short ribs and marinate 8-24 hours.
Place the rack near the top of the oven. Heat the oven to high broil (should be about 550 degrees). Line a baking sheet with tin foil. Place two wire racks on sheet pans then lay ribs in a single layer on top of the racks.
Place into the oven and broil, with the door cracked, for 4-5 minutes on each side, making sure to watch the ribs very carefully so they won’t burn and be ruined.
Remove from the oven and place on a serving platter. Sprinkle the short ribs with toasted sesame seeds and chopped green onions before serving. Enjoy.