Flanken short ribs, also known as “short rib” or “ribs”, make up one of the most popular cuts from beef cow.
They are often used for making stewed meat dishes that feature a rich flavor profile.
You can choose between different cuts, but if you’re looking for something with great taste, go for flanken.
What Is The Best Way To Cook Flanken Short Ribs?
For this particular dish, we will be using flanken short ribs.
Flanken short ribs come from the upper portion of the animal, which makes them thicker than other parts of the cow.
This cut comes from the last three ribs of an animal, so it has more bones than others.
When buying these types of short ribs, look out for the following features:
- Thickness – they should be thick enough to hold their shape when cooked
- Color – they should have good color and not be grayish brown
- Shape – they should all be similar in shape (round)
- Texture – they should feel firm, tight, and well defined
The next step is to wash them before grilling or baking.
If there is any dirt on them, use soap and water to remove it.
Once washed, pat dry with paper towels to remove excess moisture.
After washing, place your short ribs into a large bowl. Add enough cold water until the short ribs completely submerge under the liquid.
Use clean hands to gently squeeze the ribs to get rid of excess fluid.
Then rinse again with fresh water and allow the short ribs to drain in a colander.
Discard the water after draining thoroughly.
Next, add about 1 ½ cup of soy sauce to the bowl containing the rinsed short ribs.
Mix together to evenly coat both sides of each piece of meat.
Now, set aside at room temperature for 30 minutes while you prep the grill or oven.
When ready, place your short ribs onto the prepared rack inside the barbecue or on a pan over the stovetop.
Make sure the grill or oven is preheated to medium heat.
Cooking time varies depending on whether you are grilling or roasting.
For grilling, cover the grill or oven with aluminum foil, leaving just a small opening for ventilation.
Cook for 20 to 25 minutes per pound of short ribs.
Flip the pieces halfway through cooking time.
After removing from the grill, let rest for 10 minutes before serving.
You can bake your short ribs instead.
Depending on how many you plan to serve, you may need to double or triple up on your ingredients.
If you are cooking multiple servings, consider placing two racks on top of each other and turning the whole thing upside down during the first half hour of cooking.
That way, the shorter ribs will finish earlier.
Once done cooking, turn off the fire or reduce the oven temperature to 350˚F.
Allow the short ribs to sit for another 15 minutes before serving.
What Are Some Tips For Cooking Flanken Short Ribs?
The meat on these bones comes off easily when cooked well, so it shouldn’t be tough and chewy.
They should have good flavor, though, which means they need to be seared before being braised.
Here’s how to do it:
- Season both sides liberally with salt and pepper.
- Heat your pan over medium heat. Add 1 tablespoon olive oil to it.
- Once hot, sear each side of the ribs until golden brown (about 30 seconds per side). Remove them from the pan and set aside.
- Add another tablespoon of olive oil to the same pan. Once hot, add the onion and garlic, season with salt and pepper, and sauté until soft (5 minutes).
- Return the ribs to the pan and pour in the white wine and stock mixture. Bring the liquid to a boil, cover with a lid, and reduce the temperature to low. Simmer for about 2 hours, turning the ribs occasionally.
- After an hour has passed, turn the oven on at 350 degrees Fahrenheit. Place the meat in a roasting dish and bake for 45 minutes, basting every 15 minutes with additional stock.
- Remove the meat from the oven, let cool slightly, remove any excess fat, slice into individual pieces, and serve warm.
What Is The Best Way To Marinate Flanken Short Ribs?
The best way to cook flanken short ribs is by using either baking or broiling methods.
However, both options require thorough soaking first before they will be ready to eat.
Soaking flanken short ribs in brine helps them retain their moistness while giving them an extra layer of flavor.
As for marinating, there are three main ways to do it:
- Marinade
- Sauce
- Glaze
(Note: Glazes are usually applied after the cooking process.)
Let us look at each method separately.
1. Marinade
To prepare this type of preparation, you need to soak your cut of meat in water overnight.
Then, drain off the excess liquid and pat dry the meat.
Next, brush on enough oil so that the surface becomes shiny.
Afterward, add all other ingredients into the container except the seasoning mix.
Mix everything well and let the mixture sit for half an hour or until you see the flavors start to blend together.
Finally, sprinkle the seasoning mix on top and continue mixing it around.
Let the mixture stay inside the fridge for another 30 minutes before serving.
2. Sauce
This option calls for soaking the meat in a bowl filled with saltwater.
After draining out the excess moisture, place the meat on a cutting board and rub it down with olive oil.
Once done, pour some red wine vinegar over the meat and use a spoon to spread the mixture evenly across the surface.
Next, cover the meat with plastic wrap and refrigerate for about 6 hours (or overnight).
Remove the meat from the refrigerator and let it come back to room temperature before cooking.
Once it has reached room temperature, remove the plastic wrap and season the meat with pepper, garlic powder, onion powder, paprika, and sugar.
3. Glaze
For this method, you simply need to apply glaze over the meat once it comes out of the oven.
If you want to keep things simple, use only brown sugar, honey, and lemon juice.
Just combine these items together in a small bowl and stir them until you get a smooth paste.
Then, brush the paste onto the meat and allow it to cool completely.
If you want to spice it up, try adding cinnamon, nutmeg, and cloves along with those mentioned above.
To ensure even distribution of spices, divide the mixture into two batches and brush one batch on the meat before covering it again with plastic wrap.
Repeat the same procedure for the second batch.
When finished, let the meat rest for several minutes before eating.
What Are Some Tips For Grilling Flanken Short Ribs?
If you want your dish to be tasty and delicious, you need to pick the right cut.
If you don’t have a clue what kind of steak you should buy, we recommend asking someone who knows about it.
There are plenty of people out there who know their stuff when it comes to cooking, and they will help you find the right flanken short rib recipes.
- How do I cook flanken short ribs? You can grill them on the barbecue or use an oven to bake them.
- You can add other ingredients like onions, garlic, peppers, carrots, mushrooms, etc., into your steaks to create new flavors.
- The best time to serve flanken short ribs is at dinner because they are better than leftovers.
Grill Flanken Short Ribs
When you decide to grill flanken short ribs, you need to prep them first.
Start by removing any excess fat around the edges of each piece so you get even browning all over.
Next, soak the short ribs in water overnight, cover them with plastic wrap, and refrigerate them.
When you’re ready to start cooking, remove the short ribs from the fridge and let them sit for 30 minutes to allow them to come back to room temperature.
Then, place them on a paper towel, pat dry, season them with salt and pepper, and rub them with olive oil.
Set aside.
To prepare the marinade, combine 3 tablespoons vegetable oil, 2 teaspoons of ground cumin, 1 teaspoon of paprika, 1/4 teaspoon of cinnamon, 2 cloves of crushed garlic, and 4 cups of chicken stock in a bowl.
Whisk well until everything is combined.
Once everything is mixed together, pour half of the marinade mixture onto a plate and set aside another plate.
Place both plates inside a large resealable bag and seal tightly.
Shake the bag vigorously to coat the short ribs evenly.
Let them rest for 15 minutes while you preheat the grill.
After 15 minutes, discard the leftover marinade and wipe off the short ribs using paper towels.
Grill the short ribs over direct heat for 10 minutes per side, basting with remaining marinade every 5 minutes.
Remove them from the grill once done and let them cool down before slicing them thinly across the grain.
What Are Some Tips For Braising Flanken Short Ribs?
If you want to cook your own flanken short ribs, it will be best to follow this recipe closely.
It uses ingredients like soy sauce, red wine vinegar, brown sugar, sesame oil, garlic powder, pepper, and onion powder, which all add to the overall flavor.
To help ensure the flavors develop fully, it takes about four hours to complete the whole process.
Another important thing to keep in mind when cooking flanken short ribs is not to overcook them.
Overcooked meats have lost their tenderness, so you should always check on how they’ve cooked by slicing into them.
If the meat has any pink color left inside, you need to let it rest before serving it.
Otherwise, your guests might end up eating tough meat instead of delicious ones.
When following these instructions, you must remember to use high heat whenever possible.
High temperatures allow you to sear the meat quickly while still retaining its juices.
Once the meat is properly seared, it goes straight into an oven where it finishes baking at lower temperatures until it reaches medium rare.
The meat will start out juicy and flavorful, but over time, it may become dry because of low moisture levels.
So don’t forget to baste the flanken short ribs every 15 minutes throughout the entire cooking process.
Basting helps retain its moisture and prevent drying.
What Are Some Tips For Smoking Flanken Short Ribs?
The best way to cook flanken short ribs is by smoking them over hickory wood chips.
Smoking helps to tenderize and add extra flavors to your dish.
It’s an easy process too! All you need is a smoker and the right tools like a metal rack to fit inside it, along with a few other items.
- Short ribs (cut into individual pieces)
- Hickory wood chips
- Honey BBQ Sauce
- Salt & pepper
- Cayenne pepper
- Lemon juice
- Garlic powder
- Parsley
Start out by soaking the short ribs in honey BBQ sauce overnight.
After they have been soaked, rinse off any excess sauce and let dry on paper towels so that they don’t get soggy while cooking.
Once ready, place the seasoned short ribs onto a metal rack and secure it with a bungee cord.
Place the rack inside the smoker and smoke according to the instructions below.
You want to keep the temperature at around 225 degrees Fahrenheit during this time.
If you live somewhere cold, consider using a grill instead of a smoker.
Just remember that you will need to use more charcoal or gas when grilling.
When done, remove the smoked short ribs from the smoker and discard the remaining liquid.
What Are Some Tips For Roasting Flanken Short Ribs?
Roasted Flanken Short Ribs Recipe
- Ingredients
- 1/4 cup olive oil
- 3 cups water
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 2 bay leaves (optional)
- 2 teaspoons dried thyme (or 1 tablespoon fresh)
- 6 lbs flanken short ribs
- Directions
- Heat oven to 325º F.
- In large bowl combine all ingredients except flanken short ribs.
- Add seasoning mix and toss until well combined.
- Add flanken short ribs to seasoned mixture, coat them thoroughly, and place on baking sheet.
- Bake at 325ºF for 2 hours.
What Are Some Tips For Slow Cooking Flanken Short Ribs?
Cooking flanken short ribs is easy because it’s made out of lean cuts of beef.
All you have to do is season them well before grilling or baking them.
You will find this recipe on Chowhound, which has many other great recipes like these that use flanken short ribs.
It takes time to cook flanken short ribs properly so don’t expect instant gratification when it comes to your dish.
Once you get past the initial stage of seasoning, however, you won’t be disappointed.
Seasoning Tips for Flanken Short Ribs
- Use salt for flavoring: Salt helps bring out the flavors inside the meat by drawing moisture away from the surface and into the center where the meat cooks more slowly. Season your flanken short ribs with coarse sea salt, such as Maldon, or kosher salt.
- Add fresh herbs: Herbs help add an extra layer of flavor to your meal. Try adding rosemary, thyme, sage, and parsley to the mix.
- Use pepper for spicing: If you want your flanken short ribs to pop, sprinkle them with freshly ground black pepper. This makes them flavorful without being too spicy.
What Are Some Tips For Barbecuing Flanken Short Ribs?
There aren’t many things I don’t like about barbeque, so I was pretty excited to try my hand at this dish.
If you want to learn how to cook it right, here are some tips to keep in mind.
- The first thing you need to do when preparing any type of barbecue is get your grill going! Your grill should be preheated before placing the food on it. It will take around 15 minutes to heat up completely. After that, place the food directly over the fire source. Make sure not to leave anything unattended while grilling.
- Another important step is seasoning the food before putting it onto the grill. This helps add more flavor to the food. When seasoning, use salt, pepper, paprika, garlic powder, onion powder, chili powder, allspice, cayenne pepper, and other spices.
- After you have seasoned the food, set the temperature to 350 degrees Fahrenheit (177 Celsius). Then wait until the food has been there for 10 to 12 minutes before flipping them.
- When it comes time to flip the food, flip it quickly and carefully. Don’t let the food sit too long before turning it since they could start drying out fast.
- The last step is basting the food every now and again after each turn. Basting keeps the meat juicy and moist. This is especially true with flanken short ribs because their tender texture means they will dry out easily if left alone without being basted.
What Is
Flanken short ribs come from the front leg (shin) area of the animal.
This cut has two sections of bone running through it – the top section contains long bones that run along the sides of the leg while the bottom section contains several smaller ones.
The meat on this cut comes from both these sections.
The size of your short ribs will depend upon how old the animal was when they were slaughtered.
Younger animals tend to produce shorter ribs than older cows.
When choosing your cut, look at the thickness of the bone, since thicker bones will give you more meat per ounce.
Since flanken short ribs have very thin bones, they yield large amounts of meat.
Another characteristic of flanken short ribs is their shape.
These cuts usually take the form of a cylinder, which means their length is greater than their width.
Most people who like to cook with short ribs prefer them cooked into flat pieces so that they fit better onto serving platters.
However, this isn’t possible when cooking flanken short ribs because of its cylindrical shape.
You should always trim any excess fat before preparing flanken short ribs.
If you don’t do this you may end up with greasy meat that doesn’t retain its moistness after being cooked, especially if you grill them over direct heat.
Make sure to remove all the visible fat once you’ve trimmed your short ribs.
If you want to prepare flanken short ribs using an oven, you need to ensure that you use a deep-dish pan that’s capable of holding a lot of liquid.
It’s recommended that you place your pan inside another larger pan filled with water and cover it tightly with aluminum foil.
This way, the steam created by boiling water will keep the meat moist during the baking process.
Equipment
- Pastry brush
- grill, barbecue or griddle pan
Ingredients
- 600 g flanken ribs
- 2 tablespoon dark soy sauce
- 2 tablespoon sesame oil
- 2 cloves garlic
- 3 teaspoon ginger grated
- 1 tablespoon brown sugar
Instructions
- Grate the ginger and crush or finely slice the garlic. Combine them with the soy sauce, sesame oil, and brown sugar in a small bowl.
- Place the beef ribs in a big plate after patting them dry. Pour the marinade on top, then coat everything with a pastry brush to ensure even coverage.
- At least 30 minutes should pass while the ribs are marinating.
- Heat the grill, griddle, or barbecue to a medium-high setting.
- Add the beef flanken ribs in a single layer and let them sit undisturbed for 1 minute.
- Cook for an additional minute after flipping.
- Serve.
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