If you’ve never cooked flanken beef short ribs before, you’re in for a real treat.
This flanken beef short ribs recipe delivers fall-off-the-bone tender meat with a deeply savory, caramelized glaze that’s absolutely irresistible.
Unlike traditional short ribs that are cut parallel to the bone, flanken-style ribs are sliced thin across the bones, which means they cook faster and soak up marinade like a dream.
This recipe is inspired by Korean LA-style galbi, which is arguably the most popular and beloved way to prepare flanken short ribs worldwide. Once you try them, they’ll be on permanent rotation at your dinner table.
You might also enjoy: French Onion Beef Short Rib Soup
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes (plus 4-24 hours marinating) |
| Cook Time | 12-15 minutes |
| Total Time | 35 minutes (active time) |
| Servings | 4-6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Flanken Beef Short Ribs
These ribs are one of those recipes that looks impressive but genuinely couldn’t be simpler to pull off.
The thin-cut flanken style means you get maximum marinade penetration and beautifully charred edges in a fraction of the time it takes to braise traditional short ribs.
The marinade does all the heavy lifting. Just mix it together, let the beef soak overnight, and you’ll have show-stopping ribs ready in minutes on the grill or under the broiler.
Kids and adults go absolutely crazy for these. The sweet, savory, garlicky glaze is deeply satisfying without being overpowering.
They’re also incredibly versatile. Serve them as the centerpiece of a weeknight dinner or as the star attraction at a weekend cookout.
Here’s why this recipe works so well:
- The sugar in the marinade helps create a gorgeous caramelized crust when it hits high heat
- Thin-cut flanken ribs cook in under 15 minutes, making them perfect for busy nights
- The combination of soy sauce, sesame oil, garlic, and ginger gives you that deeply complex umami flavor
- They reheat beautifully, so leftovers taste just as good the next day
- You can grill them, broil them, or even pan-sear them with excellent results
Read Also: Braised Short Ribs Recipe
Ingredients
The magic of this recipe is in the marinade. A handful of simple, pantry-friendly ingredients come together to create something truly special.
Quality matters most for the beef itself, so look for well-marbled flanken-cut short ribs at your butcher or an Asian grocery store.
For the Ribs:
- 3 lbs flanken-style beef short ribs (about 1/4 to 1/3 inch thick, cut across the bone)
- 1 Asian pear or Bosc pear, peeled and grated (about 1/2 cup)
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup sesame oil
- 1/4 cup brown sugar, packed
- 3 tablespoons mirin (sweet Japanese rice wine)
- 8 cloves garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 3 green onions, thinly sliced (white and green parts separated)
- 1 tablespoon gochujang (optional, for a mild kick)
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil (for cooking, if pan-searing)
For Garnish:
- 1 tablespoon toasted sesame seeds
- Remaining green onion tops, sliced
This pairs beautifully alongside my creamy mashed potatoes for a comforting surf-and-turf-style dinner.
Kitchen Equipment Needed
You don’t need anything fancy to make these ribs.
Most of the equipment you likely already have in your kitchen, though a good outdoor grill or a heavy-duty indoor pan will give you the best results.
Equipment list:
- Large zip-lock bags or a glass baking dish with lid (for marinating)
- Box grater or microplane (for grating pear, garlic, and ginger)
- Outdoor gas or charcoal grill, OR a cast iron grill pan
- Tongs
- Sheet pan with wire rack (if broiling)
- Meat thermometer (optional but helpful)
- Small mixing bowls
- Cutting board and sharp chef’s knife
Read Also: Smoked Beef Short Ribs Recipe
Recommended Products for This Recipe
These are my personal go-to picks that make a real difference in the final result.
1. Lee Kum Kee Premium Soy Sauce
The depth of flavor in a high-quality soy sauce is incomparable to generic grocery store brands.
This one is rich, balanced, and not overly salty, which means the marinade develops a much more complex flavor profile. It’s the backbone of this entire recipe.
2. Lodge Cast Iron Grill Pan
If you’re cooking these indoors, a cast iron grill pan is absolutely essential for getting those beautiful sear marks and high-heat caramelization.
Cast iron retains heat exceptionally well, which means every rib gets a proper sear without the pan temperature dropping.
3. Kikkoman Mirin Sweet Cooking Rice Wine
Mirin adds a subtle sweetness and gloss to the marinade that you simply can’t replicate with plain rice vinegar or sugar alone.
This brand is widely available and consistently good quality.
4. Korean Gochujang Paste
A single tablespoon of gochujang adds warmth and depth without making the ribs spicy.
It also helps build a deeper, richer crust when the sugars caramelize. Highly recommended even if you’re not a fan of heat.
Another favorite: Fried Rice Recipe
Step-by-Step Instructions: How to Make Flanken Beef Short Ribs
Step 1: Prepare the Short Ribs
- Remove the flanken ribs from their packaging and pat them completely dry with paper towels. This step is important because moisture on the surface of the meat will prevent proper caramelization later.
- Lay each rib flat on your cutting board and inspect them. If any ribs have large, thick pockets of fat on the back, use a sharp knife to score through the fat membrane with a few shallow cuts. This prevents the ribs from curling up during cooking.
- Check the thickness of your ribs. The ideal cut is between 1/4 and 1/3 of an inch. If yours are thicker, you may need to add 2 to 3 extra minutes of cooking time per side.
- Set the ribs aside while you prepare the marinade.
Step 2: Make the Marinade
- Peel and grate the Asian pear (or Bosc pear) using a box grater or microplane directly into a large mixing bowl. You should have about 1/2 cup of grated pear with its juice. The enzymes in the pear act as a natural meat tenderizer.
- Add the soy sauce, sesame oil, brown sugar, and mirin to the same bowl with the pear.
- Grate or finely mince the garlic cloves and add them to the bowl. You want the garlic as fine as possible so it distributes evenly through the marinade.
- Grate the fresh ginger using your microplane and add it to the bowl.
- Slice all the green onions. Set the green tops aside for garnish later. Add only the white and light green parts to the marinade.
- Add the black pepper and the optional gochujang if using.
- Whisk everything together vigorously until the brown sugar is fully dissolved and all ingredients are well combined. Taste the marinade. It should taste sweet, savory, and slightly garlicky.
Step 3: Marinate the Ribs
- Place the short ribs into one or two large zip-lock bags, or arrange them in a single layer in a glass baking dish.
- Pour the marinade over the ribs, making sure every piece is fully coated. Use your hands or tongs to massage the marinade into the meat on both sides.
- If using bags, press out all the air and seal them tightly. If using a baking dish, cover it tightly with plastic wrap.
- Refrigerate the ribs for a minimum of 4 hours, but overnight (8 to 24 hours) is strongly recommended for the deepest flavor and most tender texture.
- About 30 minutes before cooking, remove the ribs from the refrigerator and let them come to room temperature. Cold meat placed on a hot grill tends to cook unevenly.
Step 4: Preheat Your Cooking Surface
For outdoor grilling (recommended):
- Preheat your gas grill to high heat (450°F to 500°F) for at least 10 to 15 minutes. If using charcoal, let the coals become fully ashed over and glowing red before cooking.
- Clean the grill grates thoroughly with a grill brush, then oil them lightly by folding a paper towel, dipping it in neutral oil, and running it over the grates with tongs. This prevents sticking.
For indoor broiling:
- Position your oven rack about 4 to 6 inches below the broiler element.
- Preheat the broiler on high for at least 10 minutes.
- Line a sheet pan with foil and place a wire rack on top. Lightly oil the rack.
For cast iron grill pan:
- Place the pan over high heat for 3 to 5 minutes until it is smoking hot.
- Add 1 tablespoon of neutral oil and swirl to coat.
Step 5: Cook the Flanken Short Ribs
- Remove the ribs from the marinade and let any excess drip off. Do not wipe them clean, as you want some marinade to remain on the surface for caramelization.
- Lay the ribs on the hot grill, broiler rack, or grill pan in a single layer. Do not crowd them. Cook in batches if needed.
- For thin flanken ribs (1/4 inch), cook for 3 to 4 minutes per side. For slightly thicker cuts (1/3 inch), cook for 4 to 5 minutes per side.
- You are looking for deep caramelization and char marks on the surface. The sugars in the marinade will cause some flare-ups if grilling outdoors. This is normal and gives the ribs their signature slightly charred, sticky glaze.
- Flip the ribs once using tongs. Avoid moving them around too much, as this prevents the crust from forming properly.
- The ribs are done when they are caramelized and slightly charred on both sides and cooked through. Because these are thin cuts, they cook quickly and should be slightly pink in the center when done for best texture.
Step 6: Rest and Garnish
- Transfer the cooked ribs to a clean cutting board or platter and let them rest for 3 to 5 minutes. This allows the juices to redistribute throughout the meat.
- Sprinkle the toasted sesame seeds evenly over the ribs.
- Scatter the reserved green onion tops over the top for freshness and color.
- Serve immediately while hot.
Read Also: Instant Pot Short Ribs Recipe
Tips for The Best Flanken Beef Short Ribs
Getting these ribs right is mostly about the details, and none of them are difficult. Keep these tips in mind and you’ll get perfect results every single time.
Pro tips to keep in mind:
- Don’t skip the pear. The enzymes in Asian pear (or even kiwi) break down muscle fibers and make the meat noticeably more tender. If you can’t find Asian pear, a ripe Bosc pear or half a kiwi work as substitutes.
- Marinate overnight. Four hours is the minimum, but an overnight marinade transforms the flavor completely. The difference is significant.
- Get the grill screaming hot. High heat is what creates that caramelized, sticky crust. A medium or low heat will just steam the ribs and prevent browning.
- Cook in batches. Overcrowding the grill or pan drops the temperature and leads to uneven cooking. Give each rib space.
- Watch for flare-ups. The sugars in the marinade can cause flames to spike up on the grill. Keep a spray bottle of water nearby or have a lid ready to tamp down flames quickly.
- Don’t overcook. Flanken ribs are thin, and they go from perfectly done to tough very quickly. Aim for 3 to 5 minutes per side at most.
- Score the fat cap. If your ribs have a thick strip of fat along one edge, scoring it prevents the rib from curling up into a taco shape during cooking.
Serving Suggestions
Flanken short ribs are boldly flavored and deeply satisfying on their own, but the right sides take the whole meal to another level entirely.
Serve them with steamed white rice to soak up all that incredible marinade glaze. The mild rice balances the rich, sweet-savory beef beautifully.
Serving ideas:
- Steamed jasmine or short-grain rice
- Fried rice for a heartier pairing
- Sauteed cabbage or vinegar coleslaw for brightness and crunch
- Creamy mashed potatoes for a Western-Korean fusion plate
- Pickled cucumber or quick-pickled radishes to cut the richness
- Warm corn tortillas for short rib tacos
- Garlic parmesan roasted potatoes on the side
Variations of Flanken Beef Short Ribs
This recipe is endlessly adaptable. Once you’ve got the base technique down, it’s easy to tweak the flavor profile to suit any craving or occasion.
The classic version in this recipe draws from Korean galbi traditions, but flanken ribs are popular across many cuisines. Here are some delicious ways to mix things up.
Variations to try:
- Spicy Korean Style: Double the gochujang and add 1 teaspoon of gochugaru (Korean red pepper flakes) to the marinade for a genuinely spicy kick.
- Chinese-Inspired: Swap the mirin for Shaoxing rice wine, add 2 tablespoons of hoisin sauce, and a teaspoon of five-spice powder. The result is a more savory, anise-forward flavor.
- Japanese Teriyaki Style: Reduce the soy sauce to 3 tablespoons and increase the mirin to 1/3 cup. Add 2 tablespoons of sake and a pinch of sugar for a classic teriyaki profile.
- Latin-Style Short Ribs: Skip the sesame oil, ginger, and mirin. Instead, marinate in citrus juice (orange and lime), garlic, cumin, oregano, and a splash of Worcestershire sauce. Cook over high heat and serve with rice and beans.
- Oven-Baked Method: If you don’t have a grill or broiler, bake marinated ribs at 425°F on a wire rack for 15 to 18 minutes, flipping halfway through. They won’t have the same char, but they’ll still be incredibly flavorful.
- Sticky Glaze Finish: In the last 60 seconds of cooking, brush the ribs with an extra layer of the leftover marinade (that has been boiled for 2 minutes first to make it food-safe) for an extra sticky, glossy glaze.
Read Also: Slow Cooker Short Ribs Recipe
Storage and Reheating
These ribs store beautifully, making them a great candidate for meal prep or next-day leftovers that taste just as good as when fresh.
Store cooked short ribs properly and they’ll stay delicious for several days.
Storage and reheating tips:
- Refrigerator: Transfer leftover ribs to an airtight container and refrigerate for up to 4 days.
- Freezer: Place cooked ribs in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating on the stovetop (best method): Heat a non-stick or cast iron skillet over medium-high heat. Add a splash of water or beef broth and warm the ribs for 2 to 3 minutes per side until heated through. The liquid prevents drying out.
- Reheating in the oven: Place ribs on a foil-lined sheet pan, cover loosely with foil, and heat at 350°F for 10 to 12 minutes.
- Reheating in the microwave: Cover ribs with a damp paper towel and microwave on medium power in 45-second intervals until warmed through.
- Raw marinated ribs: If you want to prep ahead, marinated raw ribs can sit in the fridge for up to 24 hours or be frozen (uncooked) in their marinade for up to 2 months.
Nutritional Facts
The following is an estimate per serving (approximately 3/4 lb or 2 to 3 ribs), based on the base recipe.
| Nutrient | Amount Per Serving | ||| | Calories | 480 kcal | | Total Fat | 30g | | Saturated Fat | 11g | | Cholesterol | 110mg | | Sodium | 980mg | | Total Carbohydrates | 16g | | Sugar | 13g | | Protein | 36g | | Iron | 3.5mg |
Nutritional values are estimates and will vary based on exact ingredients used and cooking method.
I learned a similar high-heat technique while developing my grilled ribeye steak recipe, and it applies beautifully here too.
Health Benefits of Key Ingredients
Beyond just tasting incredible, this recipe contains several ingredients with real nutritional value worth noting.
It’s not just a delicious meal. It’s one made with ingredients that genuinely contribute to your wellbeing.
Key health benefits:
- Beef short ribs are an excellent source of complete protein, iron, and zinc. These nutrients are critical for immune function, red blood cell production, and muscle repair.
- Garlic is widely studied for its cardiovascular benefits. It contains allicin, a compound associated with reduced blood pressure and anti-inflammatory effects.
- Ginger has long been used to support digestion and reduce nausea. It also contains gingerols and shogaols, which have anti-inflammatory and antioxidant properties.
- Sesame oil provides healthy unsaturated fats and is rich in vitamin E and sesamol, a natural antioxidant compound.
- Asian pear delivers dietary fiber, vitamin C, and natural digestive enzymes. In this recipe, those enzymes also work to tenderize the beef naturally without any chemical additives.
- Soy sauce adds umami depth and contains some glutamate, which research links to enhanced satiety after meals.
- Green onions are low in calories but rich in vitamin K, which supports bone health and proper blood clotting.
Read Also: Beef Bone Broth Soup Recipe
FAQs About Flanken Beef Short Ribs
1. What is the difference between flanken-style and English-style short ribs?
Flanken-style short ribs are cut across the bones, resulting in thin, wide strips that contain multiple small bone cross-sections.
English-style short ribs are cut parallel to the bones, resulting in thick, meaty chunks each with a single, larger bone.
Flanken ribs are great for high-heat fast cooking, while English-style ribs are ideal for low-and-slow braising.
2. Can I cook flanken short ribs without a grill?
Absolutely. These ribs come out delicious under a broiler or in a screaming-hot cast iron grill pan on your stovetop.
The key in any indoor method is very high heat and not overcrowding the pan. The broiler is arguably the closest approximation to outdoor grilling.
3. Where can I buy flanken-style short ribs?
Your best bets are Korean grocery stores (where they’re sold as LA galbi), well-stocked butcher shops, or Costco and Sam’s Club.
Asian supermarkets almost always carry them pre-sliced to the right thickness.
If you can only find English-style short ribs, ask your butcher to slice them thin across the bones.
4. How long should I marinate the flanken ribs?
At minimum, 4 hours. The sweet spot is 12 to 24 hours, which gives the marinade time to fully penetrate the meat and the pear enzymes to tenderize the muscle fibers.
Don’t go beyond 24 hours, as the acid and enzymes can start to break down the texture of the meat too aggressively, making it mushy.
5. Why are my flanken ribs tough?
The most common cause is overcooking. Because flanken ribs are thin, they become tough very quickly past the ideal doneness point.
Stick to 3 to 5 minutes per side over very high heat. Another cause can be insufficient marinating time, as the pear enzymes haven’t had enough time to tenderize the meat.
Flanken Beef Short Ribs
Ingredients
- 3 lbs flanken-style beef short ribs about 1.35kg; sliced 1/4 to 1/3 inch thick across the bone
- 1 Asian pear or Bosc pear peeled and grated; about 1/2 cup (120ml); acts as natural meat tenderizer
- 1/2 cup soy sauce 120ml; low-sodium preferred
- 1/4 cup sesame oil 60ml; toasted sesame oil for best flavor
- 1/4 cup brown sugar 50g; packed
- 3 tbsp mirin 45ml; sweet Japanese rice wine
- 8 cloves garlic minced or grated as fine as possible
- 1 tbsp fresh ginger grated; about a 1-inch knob
- 3 green onions thinly sliced; white and light green parts for marinade, green tops reserved for garnish
- 1 tbsp gochujang optional; Korean fermented chili paste for mild heat and depth
- 1/4 tsp black pepper
- 1 tbsp neutral oil for cooking if pan-searing; vegetable or avocado oil work well
- 1 tbsp toasted sesame seeds
- green onion tops reserved from above; thinly sliced
Equipment
- Large zip-lock bags Or a glass baking dish with lid, for marinating
- Box grater or microplane For grating pear, garlic, and ginger
- Outdoor gas or charcoal grill Recommended for best char and caramelization
- Cast iron grill pan For indoor cooking; use as alternative to outdoor grill
- Tongs For flipping ribs safely over high heat
- Sheet pan with wire rack Required if using broiler method
- Meat thermometer (optional) Helpful for checking doneness
- Small mixing bowls For preparing and combining marinade ingredients
- Cutting board For prepping and resting the cooked ribs
- Sharp chef’s knife For scoring fat cap and slicing green onions
Method
- Pat the flanken ribs completely dry with paper towels, then lay them flat on a cutting board. If any ribs have a thick fat cap along the edge, score through it with a few shallow cuts to prevent curling during cooking.
- Grate the pear directly into a large mixing bowl, then add the soy sauce, sesame oil, brown sugar, mirin, grated garlic, grated ginger, white and light green parts of the green onions, black pepper, and gochujang if using. Whisk until the brown sugar is fully dissolved.
- Place the ribs in large zip-lock bags or a glass baking dish, pour the marinade over them, and massage to coat every piece on both sides. Seal and refrigerate for at least 4 hours, or overnight (up to 24 hours) for best results.
- Remove the ribs from the refrigerator 30 minutes before cooking and let them sit at room temperature. This ensures even cooking across the thin cut.
- Preheat a gas grill to high heat (450°F to 500°F / 230°C to 260°C) for 10 to 15 minutes, then clean and oil the grates. Alternatively, preheat the broiler on high with the rack 4 to 6 inches from the element, or heat a cast iron grill pan over high heat until smoking.
- Remove ribs from the marinade, letting excess drip off, and place in a single layer on the hot grill, broiler rack, or pan. Cook for 3 to 5 minutes per side depending on thickness, until deeply caramelized and charred on both sides.
- Transfer the cooked ribs to a clean platter and rest for 3 to 5 minutes. Sprinkle with toasted sesame seeds and sliced green onion tops, then serve immediately.
Nutrition
Notes
- Marinate overnight for the deepest flavor. Four hours is the minimum, but 12 to 24 hours gives noticeably more tender, flavorful results.
- Don’t skip the pear. The natural enzymes in Asian pear (or Bosc pear) tenderize the meat without any chemical additives. Ripe kiwi works as a substitute.
- High heat is essential. The caramelized, sticky crust only forms when the grill or pan is screaming hot. Medium heat will steam the ribs rather than sear them.
- Cook in batches to avoid overcrowding. A crowded grill or pan drops the temperature and results in uneven cooking and poor browning.
- Watch for flare-ups on the grill. The sugars in the marinade will cause occasional flames. Keep a spray bottle of water nearby or use the grill lid to tamp them down quickly.
- Don’t marinate longer than 24 hours. The pear enzymes and acid will over-tenderize the meat and can make the texture mushy.
- Storage: Cooked ribs keep in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
- Reheating: Warm leftover ribs in a skillet over medium-high heat with a splash of water or broth for 2 to 3 minutes per side to keep them moist.
- Make it spicy: Double the gochujang and add 1 teaspoon of gochugaru (Korean red pepper flakes) for a genuinely spicy version.
- Where to buy: Look for flanken-style ribs at Korean grocery stores (sold as LA galbi), Costco, Sam’s Club, or ask your butcher to slice English-style short ribs thin across the bone.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This flanken beef short ribs is one of those dishes that makes you look like a serious cook with very little actual effort.
The marinade is simple, the technique is forgiving, and the results are genuinely incredible every single time you make them.
Once you serve these to friends or family, expect to get requests for the recipe immediately. They are that good.
Give this recipe a try this week and let me know how it goes in the comments below.
If you made any tweaks or tried a fun variation, I’d absolutely love to hear about it.
And if you loved this recipe, sharing it with a friend is the highest compliment you can give.
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