Lemongrass-Ginger Flanken Short Ribs

I had some leftover lemongrass in my fridge, which inspired me to make this lemongrass-ginger flanken short ribs recipe. I normally broil my flanken short ribs, but this time I decided to use my grill pan, and they turned out so delicious, packed with a ton of flavor, and the meat was tender and so tasty. I loved this marinade and can’t wait to try it with chicken and pork. These lemongrass-ginger flanken short ribs paired very nicely with the garlic rice and spicy broccoli with garlic.

Lemongrass-Ginger Flanken Short Ribs

Ingredients:

• 3 tbsp fresh lemongrass, minced (about 2 stalks – inner layers only)
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• Juice from 1 large lime
• 2 tbsp vegetable oil
• 1 tbsp fresh ginger, peeled & grated
• 3 large cloves of garlic, minced
• 4 tsp sugar
• 2 tsp sesame oil
• 2 lbs flanken-style short ribs
• Green onions, sliced
• Cilantro leaves

How to Make Lemongrass-Ginger Flanken Short Ribs

Combine the lemongrass, soy sauce, fish sauce, lime juice, vegetable oil, ginger, garlic, sugar, and sesame oil in a large baking dish.

Coat each side of the ribs in the marinade, then nestle them into the baking dish. Cover with plastic wrap and refrigerate for 4-6 hours, flipping them occasionally.

Remove the ribs from the refrigerator 30 minutes before cooking.

Heat the grill pan over medium-high heat; coat the pan with cooking spray, then, working in batches, sear the ribs until browned, 4-5 minutes per side for medium-rare.

Transfer to a plate and let rest for 5 minutes.

Top with sliced green onion and fresh cilantro leaves. Serve and enjoy.