Flanken Beef Short Ribs
These flanken beef short ribs are inspired by Korean LA-style galbi and deliver fall-off-the-bone tender meat with a deeply savory, caramelized glaze that's absolutely irresistible. Thin-cut across the bone, these ribs soak up a sweet and garlicky soy-sesame marinade overnight, then hit a screaming-hot grill or broiler for just minutes, producing beautifully charred, sticky, flavor-packed ribs that taste like they took all day but come together with almost no effort at all.
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
Ingredients
For the Ribs
- 3 lbs flanken-style beef short ribs about 1.35kg; sliced 1/4 to 1/3 inch thick across the bone
For the Marinade
- 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
For Garnish
- 1 tbsp toasted sesame seeds
- green onion tops reserved from above; thinly sliced
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 16gProtein: 36gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 110mgSodium: 980mgPotassium: 520mgSugar: 13gVitamin A: 3IUVitamin C: 4mgCalcium: 4mgIron: 19mg
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