Beef Flanken Ribs - Suggestions Wanted

[wrgilb]

Here's another one from a guy named Village Idiot from BGE web site long ago. It's for outside skirt steak, but I've used it on flanken ribs and it is good.


Up to 5 pounds of outside Skirt steak or flanked ribs
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
Preparation:
Directions
Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight. Cook hot and fast.

[SheilaAnn]

Here’s my jams!

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/beef-recipes/1697071-kalbi-korean-short-ribs#post1697071

[ecowper]

The Serious Eats Galbi recipe is very good. I make it every couple months

https://www.seriouseats.com/grilled-beef-galbi-korean-style-marinated-short-ribs

[Lynn Dollar]

If ya grill em, be aware they have a lot of fat. The pic I posted above shows grease flare ups even though I'm using Grill Grates, which usually keeps flare ups to a minimum. Without Grill Grates, the flare ups are worse. Definitely go two zone.

But all that fat makes for great flavor.

[jfmorris]

This is a great warning. The grease fire that almost destroyed my Genesis 4 burner grill back in 2021 was due to leftover grease from cooking flanken cut ribs the weekend before. I turned the grill on high to preheat, and went back out 10-15 minutes later to flames shooting out the back, rolling black smoke, a warped and damaged grill body, and warped Grillgrate panels, two of which I had to toss and replace.

[BKYDBBQ]

Thank You to everyone that posted... Here is what I ended up with...I used the following recipe from Serious Eats...

https://www.seriouseats.com/grilled-beef-galbi-korean-style-marinated-short-ribs

Grilled Beef Galbi

For the Galbi:

• 1 medium onion (about 7 ounces; 200g), cut into 1-inch pieces
• 1 Asian pear (about 6 ounces; 170 g), peeled and cut into 1-inch pieces (see note)
• 5 garlic cloves (25g)
• 1-inch piece (1/2 ounce; 14 g) fresh ginger, peeled and cut into 1/4-inch pieces
• 1 cup (240ml) soy sauce
• 1/2 cup (120ml) water
• 1/4 cup (50g) packed brown sugar
• 2 tablespoons (30ml) mirin
• 1 tablespoon (6g) freshly ground black pepper
• 4 scallions (80g), thinly sliced
• 2 tablespoons (30ml) toasted sesame oil
• 2 tablespoons (12g) toasted sesame seeds, lightly crushed
• 3 pounds (1.4kg) flanken-style beef short ribs, about 1/2-inch-thick (see note)
• For serving:
• Ssamjang
• Lettuce and perilla leaves, steamed rice, thinly sliced garlic, chiles, and scallions, and assorted banchan

Steps

• For the Galbi: Combine onion, Asian pear, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Stop processor and add soy sauce, water, brown sugar, mirin, and black pepper to food processor bowl. Continue processing until liquids and sugar are well-combined with vegetables, 15 to 30 seconds longer. Transfer mixture to a medium bowl, and stir in scallions, sesame oil, and sesame seeds.

• Place beef in a gallon zipper-lock bag or large baking dish, and pour marinade over the short ribs. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer short ribs to refrigerator, and marinate for at least 1 hour and up to 24 hours.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
• Remove short ribs from marinade and wipe off excess. Place directly over the hot side of the grill. If using a charcoal grill, leave uncovered; if using a gas grill, cover. Cook, turning occasionally, until beef is cooked through and lightly charred on both sides, about 5 minutes total (2 to 3 minutes per side). Transfer to a serving platter and allow to rest for at least 2 minutes before serving.
• For Serving: Serve short ribs immediately with a pair of kitchen shears on-hand for cutting the meat off the bone and into bite-size pieces. Pass ssamjang, lettuces, garnishes, and banchan at the table.

Notes

• Bosc pear or apple can be substituted for Asian pear.

• Flanken-style beef short ribs are thin, long pieces of short rib that have been cut crosswise through the rib bones. They can be found at Korean markets, where they are usually labeled "LA-Style Galbi," or can be cut to order at good butcher shops.

[ecowper]

That Serious Eats recipe is the bomb! Those look fantastic.

[Steve B]

Man those look GOOOOD!!!!!

[Donw]

Great looking cook. What did you think of them? I know we enjoy them.

[BKYDBBQ]

I think they came out great...a little on the chewy side but the flavor was spot on...Definitely will be making them again.