Korean-style flanken short ribs are thin-cut beef ribs seasoned with nothing but coarse salt and pepper, then grilled hot until deeply caramelized and tender in under 10 minutes. The minimal seasoning lets the grass-fed beef's natural flavor shine.
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Thaw your Korean-style short ribs completely.
Once thawed, remove from the package and rinse each rib briefly under running water to remove bone fragments.
Place on a plate or cutting board. Liberally sprinkle with salt and pepper, then pat in with hands, flip, and sprinkle the other side of each rib with salt and pepper.
Heat up your grill to good and hot. A gas grill on high or hot charcoal both work.
Place your ribs on the grill directly over the heat.
Cook about five minutes per side, until dark brown and caramelized. It's okay if they're a little light and you need to flip again. Cook until both sides are well browned but not burnt. Once well-browned, remove immediately before they burn.
Remove from grill and serve.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the grill or in a skillet over medium-high heat until warmed through.
grill (gas or charcoal)
No. This recipe relies on high-heat grilling to develop caramelization and tenderness; salt and pepper are sufficient.
Cook about 5 minutes per side until both sides are dark brown and well-caramelized. They should look browned but not burnt. Remove immediately once caramelized to avoid overcooking.
Yes. Hot charcoal works just as well as a gas grill on high. The goal is direct, high heat.
Yes, thaw completely before grilling. Thawed ribs cook evenly and caramelize properly.
Flanken ribs are short ribs sliced thin across the bone, typical of Korean grilling. They cook quickly due to their thinness.
