Grilled Flanken
Grilled flanken-style beef short ribs are thin-cut, bone-in ribs marinated overnight in a savory soy-brown sugar sauce, then grilled over high heat to achieve a caramelized char while staying tender and juicy inside.
Grilled flanken-style beef short ribs are thin-cut, bone-in ribs marinated overnight in a savory soy-brown sugar sauce, then grilled over high heat to achieve a caramelized char while staying tender and juicy inside.
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In a small saucepan, combine brown sugar, soy sauce, water, ginger powder, and garlic powder to create the marinade.
Bring the marinade to a simmer over medium heat and cook for about 5 minutes, stirring to dissolve the sugar.
Remove the marinade from the heat and let it cool down completely.
Place the flanken-style short ribs in a large zip-top bag and pour the cooled marinade over them.
Seal the bag, ensuring the ribs are fully coated, and marinate in the refrigerator overnight.
Preheat your grill to medium-high heat.
Place the marinated short ribs on the hot grill grates.
Grill for a few minutes on each side until a nice char develops. The high fat content will prevent them from drying out.
Once cooked, remove the ribs from the grill and transfer to a cutting board.
Slice the ribs into individual pieces by cutting between the bones.
Serve immediately and enjoy.
Leftover grilled flanken keeps refrigerated up to 3 days; reheat gently on a low-temperature grill or in a 300°F oven to avoid drying out.
grill or grill pan · shallow marinating dish or zip-top bag
Overnight (8–12 hours) allows the soy and ginger marinade to fully penetrate the thin meat and tenderize the ribs.
Preheat to high heat to achieve a quick, deep char on the thin ribs without overcooking the interior.
Yes, marinate the ribs up to 24 hours in advance; grill just before serving for the best char and texture.
Cook 2–3 minutes per side over high heat until caramelized and charred; flanken's thinness means it cooks quickly and is best served medium-rare to medium.
Short ribs (not flanken-cut) or beef brisket can work, but will require longer cooking; flanken's thinness is key to the recipe's speed and texture.
