Grilled flanken-style beef short ribs are thin, cross-cut Korean ribs that cook quickly over high heat and pull cleanly from the bone. The high surface area ensures caramelization while the marinade keeps the meat tender and deeply flavored.
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Preheat your grill to high heat.
Place the marinated short ribs directly on the hot grill grates.
Grill for approximately 3 minutes per side, until well-charred and cooked through.
Remove the ribs from the grill and let them rest briefly.
Using kitchen shears, cut the meat between the bones to create individual portions.
Serve immediately and enjoy by eating the meat directly off the small bone pieces.
Store cooked ribs in an airtight container in the fridge up to 3 days; reheat gently over low heat or briefly on the grill to avoid toughening.
grill (charcoal or gas) · grill brush · meat thermometer
Flanken ribs are beef short ribs sliced thin across the bone (cross-cut), typically ¼ to ½ inch thick. This exposes more surface area and bone, ideal for fast, high-heat cooking.
At least 30 minutes, though 2–4 hours yields deeper flavor. The thin cut absorbs marinade quickly, so overnight marinating may over-tenderize the meat.
Use high heat (500°F+). The short cooking time (2–4 minutes per side) requires intense heat to char the exterior while keeping the interior tender.
Ribs are done when the exterior is charred and caramelized and the meat pulls easily from the bone. Internal temp should reach 130–135°F for medium-rare.
Yes, use a cast-iron skillet or grill pan over high heat. You'll get less char than outdoor grilling, but the result is still tender and flavorful.
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