Grilled Mexican Flanken Short Ribs

These marinated grilled Mexican flanken short ribs are juicy, flavorful, and cooked to perfection, with crispy, charred edges, in a matter of minutes. 

We love flanken-style short ribs, and I usually prepare them using a Korean marinade or a teriyaki marinade. I decided to try something different and made this grilled Mexican flanken short ribs recipe using my beloved carne asada marinade. We all loved these carne asada short ribs and thought they were so flavorful, juicy, and paired nicely with some cilantro and lime rice, spicy pinto beans, and a Mexican wedge salad.

Grilled Mexican Flanken Short Ribs

Marinade:

• 2½-3 lbs flanken-style short ribs
• ½ cup soy sauce
• ½ cup vegetable or olive oil
• ⅓ cup white vinegar
• 1-2 tsp white pepper, to taste
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp oregano
• ¼ tsp smoked paprika, optional
• 5 large cloves of garlic, minced
• A handful of fresh cilantro, roughly chopped
• Juice from 1 lime

Serving:

• Fresh cilantro, chopped
• Green onion, chopped
• Lime wedges

Grilled Mexican Flanken Short Ribs

Prepare the marinade by combining the soy sauce, oil, vinegar, white pepper, cumin, coriander, garlic powder, onion powder, chili powder, paprika, oregano, smoked paprika, garlic, cilantro, and lime juice in a large dish or ziplock bag.

Add the flanken short ribs and make sure each rib is evenly coated with the marinade. Put it in the refrigerator to marinate for 6-24 hours.

Remove the meat from the refrigerator for 30 minutes before cooking.

Grill the flanken short ribs by heating a grill or grill pan over medium-high heat and coating with cooking spray.

Once HOT, lay a few short ribs on the grill pan and cook for 3-4 minutes, or until browned. Flip and continue to cook for 2-3 minutes, or until cooked to your desired degree of doneness.

Remove from the grill pan and set aside on a serving plate, then top with a loose foil tent. Finish cooking the remaining short ribs.

Optional: Boil the remaining marinade in a small saucepan with 1/4 cup of water for 3-5 minutes, stirring often.

Pour through a sieve into a fat separator. Drizzle over the cooked meat.

Sprinkle the top with fresh cilantro and green onions. Serve immediately with lime wedges on the side. Enjoy.

Grilled Mexican Flanken Short Ribs

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Marinating Time:: 6 hours hours

Total Time: 6 hours hours 25 minutes minutes

Course: Main

Cuisine: Mexican

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Grill Pan or Grill
• Fine Sieve
• Fat Separator

Ingredients

Marinade:

• 2½-3 lbs flanken-style short ribs
• ½ cup soy sauce
• ½ cup vegetable or olive oil
• ⅓ cup white vinegar
• 1-2 tsp white pepper to taste
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp oregano
• ¼ tsp smoked paprika optional
• 5 large cloves of garlic minced
• A handful of fresh cilantro roughly chopped
• Juice from 1 lime

Serving:

• Fresh cilantro, chopped
• Green onion, chopped
• Lime wedges

Instructions

• Prepare the marinade by combining the soy sauce, oil, vinegar, white pepper, cumin, coriander, garlic powder, onion powder, chili powder, paprika, oregano, smoked paprika, garlic, cilantro, and lime juice in a large dish or ziplock bag.
• Add the flanken short ribs and make sure each rib is evenly coated with the marinade. Put it in the refrigerator to marinate for 6-24 hours.
• Remove the meat from the refrigerator for 30 minutes before cooking.
• Grill the flanken short ribs by heating a grill or grill pan over medium-high heat and coating with cooking spray.
• Once HOT, lay a few short ribs on the grill pan and cook for 3-4 minutes, or until browned. Flip and continue to cook for 2-3 minutes, or until cooked to your desired degree of doneness.
• Remove from the grill pan and set aside on a serving plate, then top with a loose foil tent. Finish cooking the remaining short ribs.
• Optional: Boil the remaining marinade in a small saucepan with ¼ cup of water for 3-5 minutes, stirring often.
• Pour through a fine sieve into a fat separator. Drizzle over the cooked meat.
• Sprinkle the top with fresh cilantro and green onions.
• Serve immediately with lime wedges on the side. Enjoy.

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