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Lemongrass-Ginger Flanken Short Ribs
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Lemongrass-Ginger Flanken Short Ribs

Course Main
Cuisine Asian
Prep Time 6 hours
Cook Time 10 minutes
Total Time 6 hours 10 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large Baking Dish
  • Grill Pan

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.