These beef flanken ribs are one of my favorite meals to make. They are easy to prep, and after marinating for a day or so, they make for a quick weeknight dinner paired with a macaroni salad.
What Are Flanken Ribs?
Beef flanken ribs are a cut of beef short ribs that the rib section. They’re also known as Korean-style short ribs or cross-cut ribs and are cut usually about 1/2 inch thick across the bones, so each slice contains multiple small cross-sections of rib bone.
Flanken Ribs vs. Short Ribs…
Flanken ribs and short ribs come from the same part of the cow. They are just cut differently. Flanken ribs are cut across the rib bones, while short ribs are cut between the bones. Short ribs are best for slow cooking and braising, while flanken ribs are best for grilling or pan searing.
Where to Buy Flanken Ribs?
You can get flanken ribs at most grocery stores like Stater Bros, Albertsons, Publix, etc. You can also purchase flanken ribs from your local butcher shop. I purchase all of our red meat from Hat Brand Beef. They are out of southern Idaho but ship to you every Monday. I am not affiliated with them but their beef is top notch!
Cleaning Your Ribs
Since flanken ribs are cut across the bones, it’s common to find grit on the ribs from processing. They can easily be run under water and lightly rubbed to rinse off any little bones or grit. I make my marinade in a ziploc bag and set it next to the sink so as I rinse off the ribs, I can drop them right into the marinade.
The Marinade
I prefer an Asian style marinade similar to bulgogi or galbi. It’s best to marinate at least 12 hours, preferably 24, to ensure the best flavor.
- Coconut liquid aminos (or soy sauce): Provides a savory umami base enhancing the meat’s flavor.
- Olive oil: Adds richness and helps carry flavors into the meat while keeping it moist.
- Apple cider vinegar: Adds acidity to balance the sweetness and helps tenderize the meat.
- Worcestershire sauce: Deepens the umami with tangy, fermented complexity.
- Coconut palm sugar (or brown sugar): Adds sweetness and helps caramelize the meat during cooking.
- Minced garlic: Adds a bold, aromatic kick that’s essential when cooking in our home!
- Ground black pepper: Enhances the savory elements with a mild heat and depth.
- Garlic powder: Reinforces garlic flavor throughout the marinade.
- Onion powder: Contributes subtle depth to round out the flavor. You can also add chopped onion.
- Ginger: Adds warmth and slight zest, and helps tenderize the meat.
- Gochugaru: Brings a mild, smoky heat and authentic Korean flair to the dish. Red chili flakes can be used instead.
Cooking Flanken Ribs
There are a few ways you can cook flanken ribs but since they can be fatty I think they are best when crispy.
- Cast Iron Seared: Sear in a hot pan for 2-3 minutes per side depending on your desired doneness and thickness.
- Grilled: Grill over high heat for 2-3 minutes per side until charred and caramelized.
- Broiled: Perfect for indoor, mess free cooking. Broil on high for 3-5 minutes per side watching closely to avoid burning.
Sides for Flanken Ribs
Steamed white rice: A neutral base to soak up that flavorful marinade.
Kimchi: Spicy, tangy fermented cabbage adds crunch and contrast.
Pickled cucumbers: Refreshing and acidic to cut through the fat.
Korean potato salad: Creamy, slightly sweet, and kid-friendly.
Macaroni salad: Think Hawaiian BBQ style with shaved carrots.
Cole Slaw: Fresh cabbage with a creamy, tangy dressing.
I hope you love these flanken ribs as much as we do! Whether you’re firing up the grill or cooking indoors, this recipe is always a hit. Let me know how it turns out in the comments!