August 8, 2023
Beef

Beef Flanken Ribs Recipe

Indulge in the savory delight of these flavor packed beef flanken ribs! These succulent ribs are soaked in a delectable soy sauce-based marinade, infusing them with a burst of umami flavors. Whether seared to perfection in a trusty cast-iron skillet on the stove or charred over an open fire on the grill, this recipe promises a mouthwatering experience for all barbecue enthusiasts.

Why This Recipe Works:

Marinated to Perfection: The marinade in my beef flanken ribs recipe is packed with deep umami flavor thanks to the soy sauce, and has a slight tang thanks to the mirin! The mirin is a rice wine that has enough acidity to help tenderize the meat. I highly recommend marinating these ribs overnight if you can, so that they are infused with loads of flavor!!

Ribs Three Ways: When learning how to cook flanken short ribs, you can cook them any way you would like. The three ways that I recommend are grilling, searing them on the stove, or broiling them in the oven! Since flanken ribs are sliced pretty thin, they are going to cook quickly. You want to make sure you are cooking at a relatively high heat so that they get a beautiful sear on the outside and are slightly pink on the inside!

Beef Flanken Ribs on a bed of noodles on a serving platter.

What Are Flanken Ribs?

Flanken ribs are beef short ribs that have been cut across the bone instead of in between the bone! They are typically pretty thin with a few pieces of bone in each rib and are commonly used in Korean-style rib recipes.

You can find these at your local butcher or grocer, but I got these delicious American wagyu flanken ribs from Raikes Beef. Order online and check them out, they are incredible!

Supplies Needed:

Shallow Container
Mixing Bowl
Cast Iron Griddle or Grill

Ingredients:

For the Ribs:

Flanken Beef Short Ribs: I used American Wagyu Beef for this recipe but you can use any kind of flanken ribs you find at the store.
Onion: Slived into thin pieces!
Sesame Seeds: For garnish, sprinkle with some sesame seeds for flavor and crunch.
Green Onion: A little bit of green onion is also a wonderful garnish here!
Sesame Oil: I love to use sesame oil as the oil to help sear these flanken ribs. If you don’t have sesame oil, I recommend using a neutral oil like vegetable or avocado oil.

For the Marinade:

Soy Sauce: Soy sauce lends a savory and umami flavor!
Mirin: Mirin is a rice wine that is often used for marinades and sauces. If you don’t have mirin on hand, you can substitute it with rice vinegar!
Water: You will need to add a little bit of water since the other ingredients in this marinade are so strong.
Brown Sugar & Honey: Brown sugar and honey will balance the flavors in this marinade and add just a hint of sweetness!
Garlic & Ginger: These two aromatics are important for flavor!

How To Cook Flanken Ribs:

Marinade:

Dry the Ribs: 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 Marinade: 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 separate container.
Pour & Marinate: Pour the marinade over the 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.

marinating beef flanken ribs in side by side photos.

Cooking Instructions:

Warm Reserved Marinade: 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 heat and set aside.
Remove Ribs from Marinade: Remove the flanken ribs from the marinade and discard the remaining liquid. Pat the flanked ribs dry and prepare them for searing.
Preheat: Heat a large cast iron griddle over medium-high heat or heat a grill to medium direct heat.
Add Oil: 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 medium-rare around 135 F).
Serve: 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!

pan searing beef flanken ribs in side by side photos.

What To Serve With Beef Flanken Ribs?

This beef flanken rib recipe has Asian-inspired flavors that would go amazingly with crispy egg noodles, corn on the cob, cauliflower rice, or a soba noodle salad!

Ribs on a bed of noodles and vegetables on a white serving platter with golden serving spoons.

Frequently Asked Questions:

Can flanken ribs be pink in the middle?

Definitely! Just like steak, you can cook these ribs according to your liking. If you like a little pink in the middle like me, that is totally fine! They will be a lot more tender that way.

Can I cook flanken ribs in the oven?

Yes, you can cook flanken ribs in the oven if you prefer. I recommend broiling them so that they still get a gorgeous sear on them. Just make sure to keep an eye on them and flip them over so they get seared on both sides!

Do flanken ribs have bones?

Flanken ribs do have bones! But since these ribs are cut across the bone instead of with the bone, you will see two or three small pieces of bone that are easy to eat around with a knife and fork or even your fingers!

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