Flanken Cut Asian-Style Short Ribs

A local food market just completed a significant renovation and was deserving of a serious evaluation before it could be placed on my personal list of “Go To’s…” to shop!  I’ve yet to find any one market that fills all of our grocery shopping needs but there are some that are close… and this is one.  The one item found that placed this market near the top of my list was flanken-cut short ribs.  We both love them and enjoy them for lunch whenever we can at a newly discovered Korean restaurant in Oakland on Telegraph Avenue.  We have never had opportunity through all of these years, however, to prepare and enjoy them at home.  We simply have been unable to find a vendor who carries this particular cut anywhere here in the Bay Area.  I had just found the veritable pot of gold at the end of the rainbow!  In the mere blink of an eye the three remaining packages on the meat shelf vanished into my shopping basket… and I rushed to the self-checkout lane all the while entertaining visions of barbeque smoke and air permiated with the aromatic fragrances of Southeast Asia…!  Hence was born our Flanken Cut Asian-Style Short Ribs.

For those not familiar with the flanken cut it refers to the first five ribs of the ribcage, the short ribs obtained by cutting across the bone rather than parallel to the bone, a cut we know as English style short ribs.  They are versatile and flavorful…!

Flanken Cut Asian-Style Short Ribs

For two generous servings place in a 9″ x 13″ x 2″ glass baking pan:

  • 4 (approximately 1 – 1/4 lb total) flanken cut beef short ribs:

 Sprinkle ribs with:

  • 5 heaping T garlic in oil

 Evenly sprinkle:

  • 5 T dark brown sugar

Add:

  • 1-1/2 tsp red chili flakes

Drizzle with:

  •  4 – 5 T sesame oil
  • 4 – 5 T white vinegar

Then add, sprinkling evenly:

  • 1 bunch green onions, both white and green portions, chopped

 Add:

  • 1 C soy sauce

Turn each short rib a time or two to evenly distribute the ingredients of the marinade.

Marinate unrefrigerated, covered with film,  for 4 hours, turning occasionally.  Remove the short ribs from the marinade, scraping the solids back into the marinating liquid.

Chef’s Note:  This delicious marinade can be covered and stored in the refrigerator for future use.  We have used it with great success for 3 – 4 additional marinades.

Place on a preheated and well-oiled grill:

Grill over high heat for approximately 4 – 5 minutes per side, depending upon one’s desired doneness…

These ribs are a rib-lover’s extravaganza.  The flavors of the meat are huge and the meat has a delightful, flavorful chew.  Coupled with the perfect flavoring brought in by the marbling and the smoke these ribs are unbelievably delicious when barbequed to perfection!  We served them on a bed of stir- fried sweet white onions, accompanied by sautéed fresh peas and steamed basmati rice perfumed with a cinnamon stick. black peppercorns and fresh bay leaf.  It was a quick and easy meal and one we can readily enjoy again since we froze the additional ribs in packages of 4 for future meals on the grill.  Bon Appetit!

©2011 Via Aurea Designs Inc., All Rights Reserved

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Categories: Beef, Marinades

Author:Steve Meyer & Dayton Azevedo

Food and fine cooking have been our passion for many years, fueled by the year-around abundance of fresh fruits, vegetables, poultry and meats, as well as aromatic spices and herbs readily available to us here in the San Francisco Bay Area, making adventuresome, creative and delicious 5-star cooking a reality in our kitchen. Our aim is to make it yours as well by utilizing our step by step instructions and serial photographs. Bon Appetit from our kitchen to yours...!

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