Grilled Flanken Short Ribs

Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

As the name implies these are utterly addicting. A little sweet, a little spicy and very tasty.

By Collette Duck

Gallery

Recipe Summary

prep:
10 mins
cook:
6 mins
additional:
1 hr
total:
1 hr 16 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Season short ribs with sugar and steak seasoning; rub over both sides.

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  • Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.

  • Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.

Cook's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving:
373 calories; protein 15.6g 31% DV; carbohydrates 12.4g 4% DV; fat 29.1g 45% DV; cholesterol 62mg 21% DV; sodium 1753.7mg 70% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Rating: 4 stars
10/22/2017
Excellent! The 2 tablespoons plus 2 teaspoons of cayenne pepper must be a typo though. I like spicy but that would have made these inedible. I only used 2 teaspoons and even that was a bit much so I'd scaled it back to 1 teaspoon next time. You have to remember that the majority of these ribs are bone so you're not really marinating 2 pounds of meat. Use your own judgement on the amount of spice you put into it. I grilled some and smoked some and they both turned out great! Read More
Helpful
(2)

Most helpful critical review

natalie
Rating: 1 stars
10/21/2018
This was awful! First the idea of having 2 Tbs and 2 tsps of cayenne petter as well as hot red pepper totally overwhelmed the flavors. I actually limited the cayenne to a small Tbs and it was still too much! The rub and marinade did nothing to break down the toughness of the meat and we couldn't eat it. Next time I'll stick with my tried and true Korean recipe. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Rating: 4 stars
10/22/2017
Excellent! The 2 tablespoons plus 2 teaspoons of cayenne pepper must be a typo though. I like spicy but that would have made these inedible. I only used 2 teaspoons and even that was a bit much so I'd scaled it back to 1 teaspoon next time. You have to remember that the majority of these ribs are bone so you're not really marinating 2 pounds of meat. Use your own judgement on the amount of spice you put into it. I grilled some and smoked some and they both turned out great! Read More
Helpful
(2)
natalie
Rating: 1 stars
10/21/2018
This was awful! First the idea of having 2 Tbs and 2 tsps of cayenne petter as well as hot red pepper totally overwhelmed the flavors. I actually limited the cayenne to a small Tbs and it was still too much! The rub and marinade did nothing to break down the toughness of the meat and we couldn't eat it. Next time I'll stick with my tried and true Korean recipe. Read More
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