Beef Flanken Ribs

There are two different cuts for short ribs.  English cut short ribs are cut along the ribs, so each cut is a bone with meat around it.  Flanken style is cut across the ribs, so you end up with a thin slice of meet (like bacon) with small bones across the top.  English cut works well for slow and low recipes, but flanken style works well with fast and hot, like this recipe.

This recipe was insanely good.  This Asian-inspired marinade is to die for.  I served them up with some white rice and baby bok choy.

Beef Flanken Ribs

Ingredients

2 lbs. Flanken Beef Short Ribs
1 small Yellow Onion sliced into thin pieces
Sesame Seeds for garmish
Green Onion for garnish

Marinade

1.5 cup Soy Sauce
1/2 cup Mirin
1 cup Water
1/3 cup Brown Sugar
2 tbsp. Honey
4 cloves Garlic minced
1 tsp. Fresh Ginger

Directions

Preparation/ Marinade:

Remove the flanken ribs from the packaging and pat them dry to remove excess moisture.

Place the beef ribs into a shallow dish or container and set this aside.

Make the marinade by adding all the ingredients together into a bowl and whisk to combine. Set aside about 1/2 cup and store in a seperate container.

Pour over the beef flanken ribs and make sure they are fully coated.

Add in the sliced onion and mix everything together, cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Searing/ Grilling:

In a small pot on the stove, cook down the saved 1/2 cup of marinade and let it reduce in half on low heat. Remove from the burner and set aside.

Remove the flanken ribs from the marinade and discard the remaining liquid. Pat the flanked ribs dry and prepare them for searing.

Heat a large cast iron griddle over medium high heat or heat a grill to medium direct heat.

If searing on the cast iron griddle, add a little sesame oil and then sear each side of the flanken ribs for 2-3 minutes. If grilling, add a little oil directly to the beef ribs instead to prevent them from sticking and cook for 2-3 minutes per side as well or until your desired level of doneness (I prefer a medium-rare around 135 F.)

When they are cooked, place them on a platter and brush them with the reduced marinade, garnish with sesame seeds and green onions and serve!

Notes
If you don’t want to sear on the stove or use a grill, you can try broiling these on high as an alternative. Be mindful and flip them halfway through for even cooking!



Original link:

https://www.bonappeteach.com/beef-flanken-ribs-recipe/