Flanken Style Short ribs
Hi! I just bought some flaken style short ribs at the market today for the first time. Just because they looked good! Does anyone have any advice on cooking? I know there are a lot of Korean short rib recieps out there, and I open to that too, but just looking for some recipes or favorite methods! Thanks!
I use this recipe when I'm in the mood for Korean bbq.
5 pounds Korean style beef short ribs*
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
From Grill it with Bobby Flay.
re: pete k
Pete K, I wonder how that recipe would be using boneless country style pork ribs... Have you ever tried it on anything else?
Also, Flanken ribs are insane just sprinkled with salt, or garlic salt, and thrown on the grill...
It's a BIG item in Argentina where I have family an visit every so often...
A celebration of juicy beef flavor!
Same with outside skirt...
re: pete k
Your recipe for Korean ribs looks good but i have suggestions: soy sauce-use Kikkoman, sesame oil- use Kadoya; Variations-use a bit of Sake, try a little ketchup, try a little "gochu jahm" (Korean hot bean paste). you will also find smushing a large peeled KIWI will help tenderize; be careful- use only 1 large kiwi per 5 pound ribs as too much kiwi can make them mushy. Marinated ribs can be frozen before cooking. Brand names of some items can alter taste-we have tried, found Kikkoman soy sauce and Kadoya sesame oil the best in our "tests". MY source?? Wife is "pure Korean" from Korea. Didn't see you mention sesame seeds-toasted and smashed, maybe 1/4-1/3 cup per 5 pounds meat. Green onions-slice thinly lengthwise then cut at an angle across.
Get the "large cut"-short ribs sort of like THICK flanken style ribs-slice twice ALMOST through parallel to bone, unroll. You can use "Korean style" flavors OR just salt pepper, garlic AND pine nuts-roll meat back up . Wrap tight in foil, pressure cook till tender.You can also use the pine nuts in Korean style..
Traditional Jewish "cuisine" also features flanken, usually as a soupy-stewy application.
At its simplest, it's a brown-and-braise in beef stock, with onion, carrot, celery, herbs and often barley. I say "cuisine" because it's classic Jewish peasant/at-home food that a mother or grandmother would used to make, not really anything so fancy as to be called "cuisine".
Lots of recipes online, but it's more a hodge-podge than anything else. Just make sure you get the stock-to-barley ratio down, braise it low and slow and you can't really go wrong. Cholent (just google it) is also often made with flunken.
Simple, super filling and excellent on a cold winter's night.