Grilled Flanken Short Ribs Recipe

Flanken short ribs: These are thinly sliced beef ribs cut across the bone, providing a tender and flavorful meat option.

Soy sauce: A salty and savory liquid made from fermented soybeans, essential for the marinade.

Sesame oil: A fragrant oil pressed from sesame seeds, adding a rich, nutty flavor to the dish.

Brown sugar: Adds sweetness and helps to caramelize the ribs during grilling.

Garlic: Freshly minced cloves that provide a pungent and aromatic flavor.

Ginger: Freshly minced root that adds a spicy and slightly sweet note.

Black pepper: Ground spice that adds a mild heat and enhances the other flavors.

Green onions: Chopped fresh onions that add a mild, sweet flavor and a pop of color.

Sesame seeds: Small seeds that add a crunchy texture and nutty flavor when sprinkled on top.

When marinating the flanken short ribs, ensure that each piece is thoroughly coated with the soy sauce mixture. To enhance the flavor, consider marinating the ribs overnight in the refrigerator. This allows the garlic, ginger, and brown sugar to penetrate the meat more deeply, resulting in a more flavorful and tender dish.

• flanken short ribs - Substitute with beef chuck roast: Beef chuck roast has a similar marbling and can be sliced thinly to mimic the texture of flanken short ribs.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used for its rich flavor, though it lacks the nutty aroma of sesame oil.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it will also add a bit of liquid to the marinade.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, being more earthy.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• sesame seeds - Substitute with poppy seeds: Poppy seeds provide a similar crunch and can be used as a topping.

• Allow the flanken short ribs to cool completely before storing. This helps prevent condensation, which can make the ribs soggy.

• Place the cooled ribs in an airtight container or wrap them tightly in aluminum foil. This will help maintain their flavor and prevent them from drying out.

• Store the ribs in the refrigerator if you plan to consume them within 3-4 days. This keeps them fresh and ready to reheat.

• For longer storage, freeze the ribs. Place them in a freezer-safe bag or container, ensuring you remove as much air as possible to prevent freezer burn.

• Label the container with the date of freezing. This helps you keep track of how long the ribs have been stored.

• When ready to eat, thaw the ribs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the ribs in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them on the grill for a few minutes on each side to restore their grilled flavor.

• If you have leftover marinade, you can use it to baste the ribs while reheating to enhance their taste. Just make sure to bring the marinade to a boil first to kill any bacteria.

• Enjoy your grilled flanken short ribs with a fresh garnish of green onions and sesame seeds to bring back that just-grilled appeal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the flanken short ribs on a baking sheet lined with aluminum foil.
  3. Cover the ribs with another piece of foil to prevent them from drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Optionally, you can brush on some extra soy sauce or sesame oil to enhance the flavor.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of sesame oil to the pan.
  3. Place the flanken short ribs in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until heated through.
  5. Garnish with fresh green onions and sesame seeds before serving.

• Microwave Method:

  1. Place the flanken short ribs on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If not fully heated, continue in 30-second intervals until warm.
  5. Sprinkle with green onions and sesame seeds to refresh the dish.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the flanken short ribs on the grill.
  3. Grill for about 2 minutes on each side, just enough to warm them up.
  4. Brush with a bit of sesame oil or soy sauce for added flavor.
  5. Garnish with green onions and sesame seeds before serving.

• Mixing bowl: Use this to combine the soy sauce, sesame oil, brown sugar, garlic, ginger, and black pepper for the marinade.

• Whisk: This will help you thoroughly mix the marinade ingredients together.

• Measuring cups: Essential for accurately measuring the soy sauce and sesame oil.

• Measuring spoons: Necessary for measuring the brown sugar, minced garlic, minced ginger, and black pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Grater: Useful for mincing the ginger if you don't have pre-minced ginger.

• Knife: Needed for chopping the green onions.

• Cutting board: Provides a safe surface for chopping the green onions and mincing the garlic and ginger.

• Grill: The main equipment for cooking the flanken short ribs to perfection.

• Tongs: Essential for flipping the ribs on the grill to ensure even cooking.

• Serving platter: Use this to present the grilled ribs, garnished with green onions and sesame seeds.

• Basting brush: Optional, but useful for applying any extra marinade to the ribs while grilling.

Prepare the marinade in advance: Mix the soy sauce, sesame oil, brown sugar, garlic, ginger, and black pepper the night before to save time on the day of cooking.

Use a resealable bag: Marinate the flanken short ribs in a resealable plastic bag for easy cleanup and even coating.

Preheat the grill early: Start preheating your grill while the ribs are marinating to save time.

Chop garnishes ahead: Prepare and chop the green onions and sesame seeds in advance so they are ready to use when the ribs are done.