This week, we have a recipe for Beef Flanken Ribs. Unlike regular beef ribs, these can be cooked very quickly on your MAK. Marinate them for 30-60 minutes prior to grilling, and you can make and serve them for weeknight dinners or weekend meals.
The “ribs” are cross-cut from the short rib, so that there is approximately 2-3 inches of meat with an oval shaped bone at the top of the cut. Some folks choose to marinate the Flanken ribs overnight.
Ingredients:
3 pounds flanken short ribs, cut in 1/2-inch slices across the bones
⅓ cup soy sauce
⅓ cup brown sugar½ tsp. ginger powder
⅓ cup rice vinegar
1 tablespoon sesame oil
2 teaspoons black pepper
1 medium onion, peeled and chopped fine
8 garlic cloves, peeled
Preparation:
Rinse ribs under running water. Pat dry and place in a wide shallow bowl or resealable plastic bag. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, garlic, ginger, and black pepper. Add ginger, onion and garlic to mixture. Blend all ingredients.
Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight.
After marinating ribs, remove from refrigerator. Drain off marinade and allow meat to warm up.
Cooking:
Start your MAK. Adjust temperature setting to 450F. Allow grill to come to temperature. (For grill owners with the FlameZone system, remove the FZ covers prior to igniting the grill.)
Once grill has attained cooking temperature, lay ribs across cooking grates. Cook approximately 2-4 minutes per side, flipping once. When cooked, remove and serve.
(photo courtesy of The National Beef Check-Off)