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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!

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  1. I use this recipe when I'm in the mood for Korean bbq.

    Ingredients
    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)

    Preparation:
    Directions
    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.

    5 Replies
    1. re: pete k

      That sounds good! And simple. Thanks! Keep them coming!

      1. re: pete k

        I made your recipe last night and it was delicious! My kids loved it and my husband wished we had more! I could definately see how different marinades would work too. THanks pete k!

        1. 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...

          1. 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.

            1. re: ribber1

              She is Korean and found sake to be good? I'm surprised no mention of 소주 (soju).

          2. Does anyone have a recipe for flaken style ribs that aren't Korean style? Just looking to switch it up too! Thanks!

            2 Replies
            1. re: master815k

              I don't have anything in front of me, but any skirt steak recipe would work just as well with flanken.

              1. re: master815k

                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..

              2. This recipe from Balthazar in NYC has become my go-to for braised short ribs. I like using boneless, but flanken style will work beautifully. http://www.tastebook.com/recipes/5996...

                1. 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.

                  1 Reply
                  1. re: biggreenmatt

                    I like to add flanken to my split pea soup -- what a great mid-winter lunch or dinner!

                  2. I bought one ore packaged in Vons last week. Took it out of freezer this morning, not sure if it's flavored or in sauce I just know that's what's for dinner tonight for the man. It's defrosting in cold water now so I'll look at it later in the day and go from there.

                    1 Reply
                    1. re: iL Divo

                      it's going back to Von's. my husband said it's tastes like it's gone bad.
                      don't know how that could have happened. bought a few days ago, immediately into the freezer, taken out this morning, thawed in cold water while still in it's packaging.
                      oh well, bad dinner tonight.

                    2. I am making these tonight. I use the following recipe for the marinade and substitute with the flanken style short ribs. I try to at least marinate overnight. The five spice adds such a lovely flavour!

                      http://www.free-gourmet-recipes.com/l...

                      1. Chimichurri marinated ribs! I double the recipe and use 1 lg. bunch each of cilantro, and parsley. I use it as a marinade, and a side sauce as well. Delicious!

                        http://www.epicurious.com/recipes/foo...