Help with Flanken cut ribs

[Donw]

Only beef ribs I could find at the local store were flanken cut. A lot of articles on the net for Korean style, but not so many for other styles. Some videos suggest smoking, other direct grilling after a marinade, etc... If you have any recommends for getting the best from this cut I would appreciate it.

[EdF]

The Korean style is basically a variant of direct grilling with marinade. So I'd take that approach with this cut. Choose your marinade for the style you're in the mood for! (I'd go Korean myself ;-)

[Donw]

Thank you for your advice. My wife can't take much spice, but I will look at Korean again and see if I can tone it down a bit.

[EdF]

i'm sure you'll find a combo you both enjoy. These ribs are pretty versatile in terms of flavors that can work with.

[tbob4]

Thanks EdF. You and Donw gave me an education. Donw - haven't cooked Flanken style before. This supports EdF: http://www.thekitchn.com/whats-the-d...f-mouth-215313

[kmhfive]

I've tried it once. Gotta experiment more before I can make any recommendations of my own. I'd trust EdF.

[jgreen]

I have also done them with just spices. A mixture of some cumin and seasoning salt. This will be much drier than using a marinate. It can be more like a chewy little appetizer. Tough but still good. I prefer some form of marinate.

[adamjs83]

Take a look at what Kenji says over at Food Lab. http://www.seriouseats.com/2012/05/t...ll-part-3.html

he describes short ribs as versatile and forgiving and says can cook them however you want, low and slow or hot and fast.

Short answer is flanken cut ribs are delicious Korean style, smoked low and slow or just reverse seared to medium rare.

Also in Argentina they commonly cook flanken cut ribs in their Asado grills. https://www.google.com/search?q=arge...iw=414&bih=660

[shify]

Yup, called asado de tira in Argentina and was my favorite cut of steak there. Just lots of salt and pepper and grilled over direct heat.

[Donw]

Thank you. I know she would like this. We spent a month in Argentina a few years back and loved every piece of meat we had.

[Medusa]

1. Cover Ribs with Soy Sauce and add 1 clove garlic chopped. I use a gallon ZipLoc, so partition ribs out accordingly to fit into ZipLoc.
2. Marinate for about 30 minutes.
3. Heat grill to high, i.e., all burners on for gasser; full chimney for kettle.
4. Cook about 6 minutes / side. Come out medium rare to medium.

One exception where I want the grill marks. Planning a round soon for an Asian - based feast!

--Ed

[Donw]

Boy, I would be proud if mine turn out this good looking. Thank you, they look delicious!

[Medusa]

Thanks! Here's the link to the long, drawn-out write up. I've been using this recipe for a few years. Try cooking at 4 minutes per side vs. 6.

https://www.buzzfeed.com/johnmahoney...J3#.rxKOzn1n48

[Donw]

Again, thanks. Gave it a try tonight following your lead and they came out great. Wife really liked them. That 4 minute per side guide was spot on.

[Medusa]

Great to hear and thanks for sharing! Happy Wife = Happy Life!