FLANKEN RIBS

If you’ve never cooked flanken-style short ribs, this is one of the easiest, most rewarding ways to do it. They cook in minutes, but taste like you worked way harder.

WHY YOU'LL LOVE THIS RECIPE

This recipe big flavor with a simple method.The marinade is balanced and bold, and cooking it into a glaze gives you that restaurant-style finish without extra ingredients.

INGREDIENTS

What you need: Flanken beef short ribs, Onion, Sesame oil, Sesame seeds, Green onion, Soy sauce, Mirin, Water, Brown sugar, Honey, Garlic cloves, Fresh ginger

Remove flanken ribs from packaging. Rinse (if you prefer), then pat very dry with paper towels. Dry ribs sear better. Place ribs in a shallow baking dish.

STEP 1: PREP THE RIBS

STEP 2: MAKE THE MARINADE

In a bowl, whisk together soy sauce, mirin, water, brown sugar, honey, garlic, and ginger until fully combined. Set aside about 1/2 cup of marinade in a separate container.

STEP 3: MARINATE

Pour marinade over ribs so they’re fully coated. Add sliced onion and toss gently. Cover tightly and refrigerate at least 2 hours, or overnight for best flavor.

STEP 4: REDUCE THE RESERVED MARINADE

Pour the reserved 1/2 cup marinade into a small pot. Simmer on low until it reduces by about half and thickens slightly. Set aside.

STEP 5: DRY AND SEAR

Remove ribs from the marinade and pat dry. Heat a cast iron skillet over medium-high heat. Add sesame oil. Sear ribs 3 to 4 minutes per side until browned and cooked through.

STEP 6: GLAZE AND GARNISH

Transfer ribs to a platter and brush with the reduced marinade glaze. Garnish with sesame seeds and green onions.

VARIATIONS

There are lots of ways to make this dish your own. Add chili flakes for some spice, lime for some citrus, or cook them on a grill over high heat for 2-3 minutes per side.

STORAGE TIPS

You can refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat with a splash of water to loosen the glaze.

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