This mouthwatering flanken ribs recipe is your answer to easy, fast, and delicious beef ribs. You can find them in your favorite Korean BBQ restaurants. But why not whip up this short rib recipe at home for a fast weeknight dinner or Sunday supper.
For readers who love this recipe for how to cook pork ribs in the oven fast or these quick boneless pork ribs in air fryer, you are going to love how fast this short ribs recipe is ready to eat.
What Makes These Ribs So Delicious
There are great reasons to try these tasty ribs. These includes combination of the tender cross-cut of beef short ribs, the easy homemade marinade and the quick oven grilling method.
- First, the cut of meat is inherently flavorful and tender, making for a delicious dish.
- Second, the recipe is easy to make and can be prepared using a variety of cooking methods, making it versatile for any home cook's needs.
- Finally, the combination of sweet and savory flavors from the brown sugar, soy sauce, and other ingredients in the recipe create a mouthwatering and memorable taste experience.
What are Flanken Style Ribs
Beef flanken ribs come from the chest of the cow. They are a popular cut of beef that are characterized by their cross-cut, or "flanken," preparation. The cut is made by slicing across the short portion of the rib bone, creating 3-4 small pieces of bone with small sections of meat between each rib bone.
This strip of beef cut differs from an English cut which is cut between the bones. You may find flanken short ribs labeled as Miami ribs at grocery stores.
Flanken cut beef ribs are typically chosen for their rich flavor and tenderness. The combination of the unique fat composition and tendon muscularity of these ribs results in exceptional marbling, flavor, and tenderness. These characteristics make flanken-style ribs a versatile and highly sought-after choice.
The presence of connective tissues also contributes to the juiciness of flanken-style ribs. As the collagen breaks down, it releases moisture, which becomes an integral part of the meat's natural juices. This combination of flavorful juices and tender meat creates a truly satisfying eating experience.
- Flanken Ribs: Flanken ribs are a specific cut of beef short ribs that are sliced across the bone. They add rich flavor and tenderness to the dish, making them perfect for grilling or braising.
- Soy Sauce: Soy sauce is a staple ingredient in Korean cuisine. It adds a savory, umami flavor to the marinade and helps to tenderize the meat while adding depth to the overall taste.
- Brown Sugar: Brown sugar provides a touch of sweetness to balance out the savory flavors. It also aids in dark brown caramelization during cooking, giving the ribs a deliciously sticky and slightly sweet glaze.
- Rice Wine: Rice wine, such as mirin or sake, adds a mild acidity and subtle sweetness to the marinade. It helps to tenderize the meat further and enhances the overall flavor profile.
- Sesame Oil: Sesame oil is a fragrant and flavorful oil commonly used in Korean cooking. It adds a nutty aroma and taste to the marinade, giving the ribs an authentic Korean touch.
- Ground Black Pepper: Ground black pepper adds a hint of spiciness and warmth to the dish.
- Gochujang: Gochujang is a fermented Korean chili paste that is known for its distinct spicy and slightly sweet flavor. It adds a robust and fiery kick to the marinade, giving the ribs a bold and authentic Korean taste.
- Onion: Onion provides a mild sweetness and depth of flavor to the marinade. It also adds moisture and helps to tenderize the meat while infusing it with its savory essence.
- Garlic: Garlic is known for its aromatic and pungent flavor. It adds a bold and distinctive taste to the marinade, enhancing the overall depth and complexity of flavors.
- Asian Pear: Asian pear is often used as a natural meat tenderizer in Korean cooking. It contains enzymes that break down proteins, resulting in more tender and juicy ribs. It also adds a subtle sweetness and refreshing flavor to the dish.
- Fresh Ginger: Fresh ginger adds a warm, spicy, and slightly sweet flavor to the marinade. It complements the other ingredients and adds a refreshing zing to the dish.
- Toasted Sesame Seeds: Toasted sesame seeds are used as a garnish to add a crunchy texture and nutty flavor to the finished dish. They provide a visually appealing element and enhance the overall taste and presentation.
- Sliced Green Onions: Green onions have a crisp texture and a mild onion flavor. By adding them as a garnish, you introduce a fresh and vibrant element to the dish. The green color of the onions adds visual appeal, making the ribs visually enticing.
These ingredients come together to create a quick homemade marinade like Korean BBQ sauce that combines sweet, savory, spicy, and nutty flavors, resulting in deliciously tender and flavorful Korean style flanken beef short ribs.
Rice wine and rice wine vinegar are not the same ingredient and should not be swapped. Rice wine is common in many Asian dishes. Rice vinegar does not have the same sweetness. Cooking rice wine is a great alternative and a good item to have on hand. Dry sherry is another great alternative.
Sesame oil adds distinct nutty flavor that is often used in Korean cuisine. If you need to substitute, use a neutral oil such as canola, grapeseed, or sunflower oil. I would not use olive oil as it adds a very different flavor to the ribs. Be aware that changing the oil, will change the distinct flavor of the marinade.
Gochujang can be substituted with a pinch of cayenne pepper. You can increase the amount to taste, but taste test it along the way.
Asian pear can be substituted with a Bosc pear or a crisp apple such as Fuji. Asian pears are firm and tart, so choose a comparable texture and flavor.
- Rinse short ribs in cold water to remove any fine bone shards on the ribs. The bone fragments come from the way the ribs are cut across the bone.
- Pat the ribs dry with a paper towel so the marinade works well. When they are dry, place them in a shallow glass dish. A casserole dish works great for this.
- In a small bowl, combine the soy sauce, brown sugar, rice wine, sesame oil, black pepper and gochujang.
- In a food processor, add the onion, garlic, pear and ginger. Purée ingredients until smooth. Add the soy sauce mixture to the purée. Add half the sesame seeds and ¼ cup water; pulse a few times to combine.
- Pour marinade over the short ribs, turning to fully coat the ribs. Cover tightly and let stand for 30 minutes. Drain and discard marinade.
- Place an oven rack 5 to 6 inches from the top of the oven. Place a grill pan on the rack and preheat the broiler.
- When the grill pan is hot, arrange the ribs on the grill pan. Broil ribs 2 to 3 minutes per side or until nicely browned and juicy.
- Transfer ribs to a serving platter. Let rest 5 minutes. Garnish with remaining sesame seeds and green onions..
Use a meat thermometer: When cooking Flanken Ribs, it's important to make sure that the meat reaches an internal temperature of 145°F for medium-rare, or 160°F for medium. Insert the thermometer into the thickest part of the meat, avoiding the bone. Once the meat has reached 5 degrees below the desired temperature, remove it from the heat and allow it to rest for a few minutes before serving.
Traditional Korean sides that pair well with Flanken Ribs include steamed white rice, kimchi, pickled vegetables, and Korean-style salads such as bean sprout salad and cucumber salad. These sides balance out the bold flavors of the ribs.
Storage and Reheating
To store leftover Flanken Ribs, allow them to cool to room temperature and then transfer them to an airtight container or wrap them tightly in aluminum foil. Store them in the refrigerator for up to 3 to 4 days or in the freezer for up to 3 months. When reheating, ensure that the ribs are heated to an internal temperature of 165°F (74°C) for food safety.
To reheat leftover Flanken Ribs, preheat your oven to 250°F and place the ribs on a baking sheet. Cover the ribs with aluminum foil to prevent them from drying out and bake for 10 minutes, or until heated through. Alternatively, you can reheat the ribs in a cast iron skillet over medium heat, flipping occasionally until heated through.
Choose well marbled beef. The fat will add flavor and tenderness. Look for ribs that have generous pieces of meat but are not an overly thick piece of meat.
Don't over-marinate: While marinating the ribs is an essential step for adding flavor, be careful not to over-marinate them. Flanken ribs are thin and absorb marinade quickly, so a 30-minute marination time is sufficient. If you marinate them for too long, the meat can become mushy and lose its texture.
Preheat the grill pan. Similar to preheating a grill for cooking ribs, this step is like starting with a hot grill. The hot grill that gives your ribs a jump start with nice searing on the outside without overcooking the inside.
In summary, these Korean short ribs are the perfect meal for any occasion. The cut of meat and the cooking method produce delicious and flavorful results, while the homemade marinade is a quick and easy way to elevate the dish. Don't wait any longer to try this fantastic recipe!
Flanken Ribs Recipe Korean Style BBQ
- 3 pounds flanken ribs
- ⅓ cup soy sauce
- ⅓ cup packed brown sugar
- ⅓ cup rice wine
- 1 tablespoon sesame oil
- 2 teaspoons freshly ground black pepper
- ¼ teaspoon gochujang or cayenne pepper
- 1 onion peeled and quartered
- 8 garlic cloves peeled
- 1 small Asian pear peeled, cored and quartered or use another tart pear
- 1 inch chunk of ginger peeled
- 2 teaspoons toasted sesame seeds
- 2 green onions, green parts only sliced
- Rinse short ribs in cold water. Using paper towel, pat the ribs dry and place in a large shallow dish.
- In a medium bowl, combine the soy sauce, brown sugar, rice wine, sesame oil, black pepper and gochujang.
- In a food processor, add the onion, garlic, pear and ginger. Purée ingredients until smooth. Add the soy sauce mixture to the purée. Add 1 teaspoon sesame seeds and ¼ cup water. Pulse a few times to combine. Pour marinade over short ribs and toss well to coat. Cover tightly and let stand for 30 minutes. Drain and discard marinade.
- Place an oven rack 5 to 6 inches from the top of the oven. Place a grill pan on the rack. Preheat the broiler.
- Arrange ribs on the grill pan.. Broil ribs 2 to 3 minutes per side or until nicely browned and juicy.
- Transfer ribs to a serving platter. Garnish with remaining sesame seed and green onions. Serve immediately.
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