Flanken Style Beef Short Ribs
This Korean-inspired flanken short rib recipe delivers restaurant-quality results in minutes. Thinly sliced ribs soak up a sweet and savory marinade, then cook to caramelized perfection on the grill or stovetop. Perfect for busy weeknights or impressive entertaining.
Equipment
- Large mixing bowl - or shallow dish for marinating
- Whisk
- Grater - for pear and ginger
- Gallon-sized resealable plastic bag - optional, for marinating
- Grill - or cast iron skillet, or grill pan
- Tongs
- Meat thermometer - optional
- Sharp knife
- Cutting board
Ingredients
- 2.5 lb flanken style beef short ribs - 1.1 kg, cut about ½ inch thick across the bone
- 0.5 cup soy sauce - 120 ml
- 0.25 cup honey - 60 ml, or brown sugar
- 3 tablespoon sesame oil - 45 ml
- 6 cloves garlic - minced
- 2 tablespoon rice wine - 30 ml, or mirin
- 1 tablespoon fresh ginger - 15 g, grated
- 1 medium Asian pear - or regular pear, grated (about ½ cup)
- green onions - 2, chopped (plus more for garnish)
- 0.5 teaspoon black pepper
- 1 small onion - thinly sliced
- sesame seeds - for garnish
For Serving (Optional)
- steamed rice - white or brown
- lettuce leaves - butter or red leaf, for wraps
- kimchi
- pickled radish
- ssamjang - Korean dipping sauce
Instructions
- Rinse flanken short ribs under cold water to remove bone fragments, pat completely dry with paper towels, and cut between bone sections if longer than 5-6 inches.
- In a medium bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, grated Asian pear, rice wine, black pepper, and chopped green onions. Whisk until honey dissolves completely.
- Pour marinade over ribs, add sliced onion, and toss to coat evenly. Refrigerate for at least 2 hours, preferably overnight for best flavor. Flip bag halfway through marinating.
- Remove ribs from marinade, reserving ½ cup for glaze. Bring reserved marinade to a boil and simmer 5-7 minutes until reduced by half and thickened.
- Preheat grill to medium-high (400°F). Place ribs meat-side down in a single layer and cook undisturbed for 3-4 minutes. Flip and cook another 3-4 minutes until caramelized and internal temperature reaches 145°F.
- Heat a cast iron skillet over medium-high heat. Cook ribs in batches, 2-3 minutes per side until deeply browned and crispy at the edges.
- Arrange cooked ribs on a serving platter, sprinkle with sesame seeds and extra green onions, and drizzle with reduced marinade. Serve immediately while hot.
Notes
- Don't skip the pear: Asian pear contains enzymes that naturally tenderize meat while adding subtle sweetness without making it taste fruity. Regular pear works too.
- Marinate long enough: While 2 hours is the minimum, overnight marinating allows the flavors to penetrate deeply and the meat to become incredibly tender.
- Pat ribs dry before cooking: Excess moisture prevents proper caramelization, so remove ribs from marinade and let excess drip off before cooking.
- Don't overcrowd: Whether grilling or pan-searing, give each piece space for proper browning and crisping.
- Control the heat: Medium-high heat is ideal; too hot and the sugars in the marinade will burn before the meat cooks through.
- Rest the meat: A brief 2-3 minute rest allows juices to redistribute throughout the meat for maximum tenderness.
- Save some marinade: Reserve a portion before adding raw meat if you want sauce for serving, and always cook it to a boil first.
- Storage: Store cooked ribs in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Make it spicy: Add 2-3 tablespoons of gochugaru (Korean red pepper flakes) or gochujang to the marinade for heat.
- Air fryer option: Cook marinated ribs at 400°F for 10-12 minutes, flipping halfway through.