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.
Equipment
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
Instructions
- Combine the lemongrass, soy sauce, fish sauce, lime juice, vegetable oil, ginger, garlic, sugar, and sesame oil in a large baking dish or ziplock bag.
- Coat each side of the ribs in the marinade, then nestle them into the baking dish.
- Cover with plastic wrap and refrigerate for 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.
All the ingredients here that I love. Sounds fantastic. Hope all is well Diane
Haven’t had short ribs in ages! These look unbelievably good!
I like the marinade that you created. Sounds like it can be used on several types of meat.
This was so flavorful. This will definitely be in our meal rotation from,now on. Incident change a thing with the recipe, it is great as written. Thanks for sharing.
Delicious, would not change a thing. What side options would you all use.