These Asian-style flanken short ribs use a soy, brown sugar, ginger, and garlic marinade before a quick grill finish. Willie Pete Chicken Seasoning goes on both sides after the ribs come out of the marinade.
Mix the marinade, coat the ribs in a shallow dish or resealable bag, and keep them refrigerated for at least four hours or overnight as directed below. The marinade is a separate stage from the short grilling time.
Prepare the grill before removing the ribs
Use medium-high heat and let excess marinade drip off before seasoning. The original guide allows about 3–4 minutes per side. Use a thermometer to confirm doneness, then rest before garnishing with sesame seeds and chives.
Flanken-cut beef short ribs marinate with soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and green onions. After at least four hours in the refrigerator, season with Willie Pete and grill before serving with white rice.
Ingredients
2 pounds Beef Short Ribs (flanken-style)
1/4 cup Soy Sauce
2 tablespoons Brown Sugar
2 tablespoons Rice Vinegar
2 tablespoons Sesame Oil
3 cloves Garlic (minced)
1 tablespoon Grated Fresh Ginger
2 Green Onions or Chives (thinly sliced)
1 tablespoon Toasted Sesame Seeds (optional, for garnish)
In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and green onions. This will be the marinade for the short ribs.
Place the flanken short ribs in a shallow dish or a resealable plastic bag. Pour the marinade over the ribs, making sure they are evenly coated. If using a plastic bag, seal it and gently massage the marinade into the meat.
Marinate the short ribs in the refrigerator for at least 4 hours, or preferably overnight. This will allow the flavors to penetrate the meat and make it tender.
Preheat the grill to medium-high heat.
Remove the short ribs from the marinade, allowing any excess marinade to drip off.
Grill the short ribs for about 3-4 minutes per side, or until nicely charred and cooked to your desired doneness.
(You can also cook them on a stovetop grill pan or broil them in the oven if you don't have a grill.)
Once cooked, remove the short ribs from the grill and let them rest for a few minutes. This will allow the juices to redistribute and the meat to become even more tender.
Sprinkle the grilled short ribs with toasted sesame seeds and chopped chives
Serve with white rice and enjoy!
Recipe Video
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