Mastering Flanken Style Short Ribs: From Grill to Table

Flanken-style short ribs are a specific cut of beef that comes from the cow's short rib section. Unlike the English cut, which slices the ribs parallel to the bone into thick pieces, the flanken style cuts across the bone, resulting in thin strips with multiple small, cross-sectional pieces of bone. This cutting method allows for more surface area, making the ribs ideal for marinating and grilling.

The Origins of Flanken-Style Short Ribs

The term "flanken" comes from the Yiddish word for "flank," which indicates the cut's origins in Eastern European Jewish cuisine. Traditionally, flanken-style short ribs were used in slow-cooked, hearty dishes like stews and braises. Over time, other cultures have embraced this cut, incorporating it into various culinary traditions, such as Korean and Mexican cuisines.

Choosing the Perfect Flanken Style Short Ribs

When selecting flanken-style short rib, look for ribs with a good balance of meat and fat. The meat should be a rich red, and the fat should be white and well-distributed. The bones should be small and evenly spaced, which indicates a proper flanken cut. It's also essential to choose ribs cut to a uniform thickness, ideally about 1/2 inch to 3/4 inch thick, for even cooking.

Preparing Flanken Style Short Ribs

1. Marinating

One of the critical elements to achieving flavorful and tender flanken-style short ribs is marination. Due to their thin cut and large surface area, these ribs absorb marinades exceptionally well. Here are a few marinade ideas to get you started:

2. Korean BBQ Marinade (Galbi)

• Soy sauce
• Brown sugar
• Garlic
• Ginger
• Sesame oil
• Pear or apple puree
• Green onions
• Mexican-Inspired Marinade
• Lime juice
• Orange juice
• Olive oil
• Garlic
• Cilantro
• Cumin
• Chili powder
• Classic BBQ Marinade
• Worcestershire sauce
• Soy sauce
• Brown sugar
• Paprika
• Garlic powder
• Onion powder
• Black pepper

Marinate the ribs for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat entirely.

3. Seasoning

If you prefer not to marinate, a simple seasoning of salt, pepper, and garlic powder can also enhance the meat's natural flavors. Apply the seasoning generously and let the ribs sit at room temperature for about 30 minutes before cooking.

Flanken style beef short ribs can be cooked using various methods, each bringing out different flavors and textures in the meat. Here are some popular techniques:

Grilling

Grilling is the most popular way to cook flanken-style short ribs. The high heat caramelizes the exterior, creating a delicious crust while keeping the interior juicy and tender.

1. Preheat the Grill: Heat your grill to medium-high heat (around 400°F).
2. Oil the Grates: Prevent sticking by lightly oiling the grill grates.
3. Grill the Ribs: Place the ribs on the grill and cook for 3-4 minutes per side, depending on thickness. Aim for a nice char without overcooking.
4. Rest: Let the ribs rest for a few minutes before serving to allow the juices to redistribute.

Braising

1. Braising is excellent for those who prefer a more tender, fall-off-the-bone texture.
2. Brown the Ribs: Brown the ribs on all sides over medium-high heat in a large pot or Dutch oven.
3. Add Aromatics and Liquid: Add onions, garlic, carrots, broth. Ensure the liquid covers the ribs about halfway.
4. Simmer: Bring to a simmer, then cover and cook on low heat for about 2-3 hours until the meat is tender.
5. Reduce the Sauce: Remove the ribs and reduce the braising liquid to create a rich sauce to serve over the meat.

Slow Cooking

Slow cooking is a convenient way to prepare flanken-style short ribs, especially if you want to set it and forget it.

1. Prepare the Ribs: Brown them in a skillet, then transfer them to a slow cooker.
2. Add Liquid and Seasoning: Pour in your choice of marinade or sauce, ensuring the ribs are well-coated.
3. Cook Low and Slow: Set the slow cooker to low for 6-8 hours until the ribs are tender.
4. Finish: For extra flavor, finish the ribs under a broiler for a few minutes to caramelize the exterior.

Serving Suggestions

Short ribs Flanken style are incredibly versatile and can be served in various ways:

1. Korean BBQ Style: Serve with steamed rice, kimchi, and various banchan (Korean side dishes).
2. Tacos: Thinly slice the cooked ribs and serve in tortillas with salsa, guacamole, and fresh cilantro.
3. Over Polenta: Pair braised ribs with creamy polenta for a comforting and hearty meal.
4. Salad: Slice grilled ribs thinly and serve over a fresh green salad with a tangy vinaigrette.

Korean BBQ Flanken Short Ribs (Galbi)

Ingredients:

• 2 pounds flanken style short ribs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 1 Asian pear, grated
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 green onions, chopped
• 1 tablespoon sesame seeds

Instructions:

1. Marinate: In a large bowl, combine soy sauce, brown sugar, sesame oil, grated pear, garlic, ginger, green onions, and sesame seeds. Add the ribs and ensure they are well-coated. Marinate for at least 4 hours, preferably overnight.
2. Grill: Preheat the grill to medium-high heat. Grill the ribs for 3-4 minutes per side until nicely charred and cooked.
3. Serve: Garnish with additional sesame seeds and green onions. Serve with steamed rice and kimchi.

Mexican-Style Flanken Short Ribs

Ingredients:

• 2 pounds flanken style short ribs
• Juice of 2 limes
• Juice of 1 orange
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Marinate: In a large bowl, combine lime juice, orange juice, olive oil, garlic, cumin, chili powder, paprika, salt, and pepper. Add the ribs and coat thoroughly. Marinate for at least 4 hours, preferably overnight.
2. Grill: Preheat the grill to medium-high heat. Grill the ribs for 3-4 minutes per side until nicely charred and cooked.
3. Serve: Serve with warm tortillas, salsa, guacamole, and fresh cilantro.

Braised Flanken Short Ribs

Ingredients:

• 2 pounds flanken style short ribs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 sprigs thyme
• 1 bay leaf

Instructions:

1. Brown the Ribs: Season the ribs with salt and pepper—heat olive oil over medium-high heat in a large pot or Dutch oven. Brown the ribs on all sides, then remove and set aside.
2. Sauté Vegetables: Add the onion, carrots, and garlic to the pot and sauté until softened.
3. Add Liquid: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the thyme and bay leaf.
4. Braise: Return the ribs to the pot, bring to a simmer, cover, and cook on low heat for 2-3 hours until the meat is tender.
5. Reduce the Sauce: Remove the ribs and reduce the braising liquid until it thickens into a sauce. Serve the ribs with the sauce over mashed potatoes or polenta.

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