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Asian-Style Flanken Short Ribs

Asian-Style Flanken Short Ribs

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.

Asian-Style Flanken Short Ribs

How to Make Asian-Style Flanken Short Ribs

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 for 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.

Asian-Style Flanken Short Ribs

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.

Asian-Style Flanken Short Ribs

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.

Asian-Style Flanken Short Ribs

 

Asian-Style Flanken Short Ribs

 

Yield: 4   

Total Time: 8-24 hours marinating time + 10 minutes cooking time

Ingredients:

1/2 cup fresh cilantro, finely chopped
1/3 cup + 1 tbsp soy sauce
3 tbsp brown sugar
3 tbsp canola oil
3 tbsp water
2 tbsp toasted sesame oil
2 large garlic cloves, minced
1/2 jalapeño pepper, seeded and finely chopped
1 tsp freshly ground black pepper
1 tsp ground coriander
2 lbs flanken short ribs
Toasted sesame seeds, to taste, garnish
Green onion, sliced, garnish

Directions:

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 for 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.

 

Recipe and photos by For the Love of Cooking.net

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13 Comments

    1. good recipe but if you are cooking “lower in fat” flank ribs might not be my first choice. lol, just saying.

    1. I asked the meat dept. for them: turns out in my area they are not a usual item – but they had plenty to slice up and voila – they were on sale for $5.00 lb – cheap in these post Covid prices.

  1. Flanken Short Ribs are not easy to find around here either Pam but when I do find them, I usually stock up.

    I will have to try this marinade for a change because I usually just grill them with some barbecue sauce. These sound tasty and full of flavor.

    Thanks for sharing, Pam…

  2. I couldn’t find them in the stores either, until I asked the meat dept in the Supermarket, and they did a special cut. Ask the butcher, and most usually oblige. Good luck…. I prefer this cut to the short ribs

    1. Clavel,

      I’ve never tried braising thin-cut flanken short ribs. I find cooking them hot and fast makes them extra tasty.

      -Pam