Grilled Flanken Short Ribs Recipe

Flanken short ribs: A specific cut of beef that is sliced across the bone, perfect for grilling.

Soy sauce: Adds a salty and umami flavor to the marinade.

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

Sesame oil: Adds a nutty and aromatic flavor to the marinade.

Garlic: Minced garlic adds a pungent and savory taste.

Ginger: Grated ginger adds a fresh and slightly spicy flavor.

Green onions: Chopped green onions add a mild onion flavor and freshness.

Black pepper: Adds a bit of heat and enhances the overall flavor.

Sesame seeds: Optional garnish that adds a bit of crunch and visual appeal.

When marinating the flanken short ribs, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors from the soy sauce, brown sugar, sesame oil, garlic, and ginger penetrate deeply. For an even more intense flavor, consider marinating the ribs overnight in the refrigerator. Before grilling, let the ribs come to room temperature for about 30 minutes to ensure even cooking.

• 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.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it will be a bit more liquid.

• sesame oil - Substitute with olive oil: Olive oil can be used for its healthy fats, though it will lack the nutty flavor of sesame oil.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic provides a more robust flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used, but it is more concentrated, so use less.

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

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

• sesame seeds - Substitute with chia seeds: Chia seeds can add a similar crunch, though they lack the nutty flavor of sesame seeds.

• Allow the grilled flanken short ribs to cool completely before storing. This helps maintain their texture and flavor.

• For short-term storage, place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.

• If you plan to keep the ribs for a longer period, freezing is the way to go. Wrap each rib individually in plastic wrap to prevent freezer burn, then place them in a resealable freezer bag. Label the bag with the date for easy tracking.

• When you're ready to enjoy the ribs again, thaw them in the refrigerator overnight. This slow thawing process helps retain the meat's moisture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the ribs on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• Alternatively, you can reheat the ribs on a grill. Preheat the grill to medium heat and cook the ribs for about 2-3 minutes on each side, just enough to heat them without overcooking.

• For an added burst of flavor, brush the ribs with a bit of soy sauce or sesame oil before reheating. This will help revive the marinade's delicious notes.

• If you have leftover marinade, you can store it in an airtight container in the refrigerator for up to a week. Use it to marinate other meats or as a flavorful sauce for vegetables.

• Remember, the key to maintaining the quality of your grilled flanken short ribs is proper storage and gentle reheating. Enjoy your delicious ribs anytime with these simple steps!

• Oven Method: Preheat your oven to 350°F (175°C). Place the flanken short ribs on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil to retain moisture. Heat for about 10-15 minutes or until warmed through. This method helps maintain the tenderness and flavor of the meat.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of sesame oil or olive oil. Place the ribs in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, turning occasionally to ensure even reheating. This method gives the ribs a nice, slightly crispy exterior.

• Microwave Method: Place the ribs on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly. This is the quickest method but may slightly alter the texture of the meat.

• Grill Method: Preheat your grill to medium heat. Place the ribs on the grill and heat for about 2-3 minutes on each side. This method helps to retain the original grilled flavor and texture of the flanken short ribs.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the ribs in a vacuum-sealed bag and submerge in the water bath for about 30 minutes. This method ensures the meat remains juicy and tender without overcooking.

• Mixing bowl: A large bowl used to combine the marinade ingredients thoroughly.

• Whisk: Useful for blending the soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, and black pepper into a smooth marinade.

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

• Measuring spoons: Necessary for measuring the sesame oil, black pepper, and sesame seeds.

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

• Grater: Used for grating the ginger to ensure it blends well into the marinade.

• Chopping board: A sturdy surface for chopping the green onions.

• Knife: Sharp and reliable for chopping the green onions and trimming any excess fat from the ribs.

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

• Tongs: Essential for flipping the ribs on the grill without piercing the meat.

• Serving platter: Used to present the grilled ribs attractively, garnished with sesame seeds if desired.

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

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

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

Quick chop: Use a food processor to quickly chop the garlic and ginger.

Batch grilling: Grill multiple batches of ribs at once to save time and ensure even cooking.