This tender, flavorful, and juicy flanken beef short ribs recipe is always the highlight at our dinner table. It’s easy to prepare with just a few everyday ingredients and cooks quickly.
These ribs make an excellent weeknight meal served with baked beans, sauteed vegetables, a simple salad, mashed potatoes, or a steak-and-rice bowl.
If you prefer not to pan-sear the short ribs, there are alternative methods below that also produce great results.
What Are Flanken Beef Short Ribs
Flanken-style short ribs are cut across the bone into thin strips, usually about 1/2 inch thick, with several small round cross-sections of bone in each piece. This thin cut soaks up marinades quickly and grills or sears in a short time while remaining meaty enough to stay juicy when cooked properly. By contrast, English-style short ribs are thicker and better suited to long, slow braises.
Why This Flanken Ribs Recipe Works
- Quick and simple to prepare thanks to the thin flanken cut.
- Combining umami-rich soy sauce with sweet barbecue sauce and pineapple juice creates depth and helps caramelize the edges.
- One-pan searing keeps cleanup minimal: mix the marinade and sear in the same skillet.
- Versatile for weeknights and pairs easily with many side dishes, such as mini baked potatoes or mac and cheese.
Ingredient Description
Here are the main ingredients for these baked flanken short ribs:
- Short Ribs: Flanken-style short ribs are ideal. They’re commonly available at Asian markets and many large grocers.
- Soy and barbecue sauce: Soy sauce provides an umami base while barbecue sauce adds sweetness and helps with caramelization.
- Pineapple juice: A natural tenderizer—use it sparingly to avoid an overly soft texture.
- Sriracha: Adds mild heat and extra umami. Gochujang or another chili paste can be substituted.
- Ginger and garlic: Brighten and complement the beef’s flavor.
Please refer to the recipe card below for exact measurements.
Step-by-Step Instructions
Full, detailed instructions and exact measurements are in the recipe card. Below are the main steps to guide you:
Step 1: Prep the Meat
Rinse if needed, pat the ribs dry, place them in a large bowl or zip-top bag, and season with kosher salt, black pepper, and onion powder.
Step 2: Mix the Marinade
Whisk together soy sauce, pineapple juice, minced garlic, grated ginger, sriracha, barbecue sauce, and the white part of the green onion.
Step 3: Refrigerate
Pour the marinade over the ribs, cover, and refrigerate for at least 2 hours and up to 12 hours. Avoid marinating longer to prevent the meat from becoming too soft.
Step 4: Cook
Heat olive oil in a cast-iron or grill pan over medium-high heat. Sear the flanken short ribs in a single layer, leaving room between pieces. Cook in batches if necessary.
Step 5: Sear
Sear the ribs about 2–3 minutes per side until nicely browned. Transfer to a platter, tent loosely with foil, and let rest for 5–10 minutes.
Step 6: Make the Sauce
Simmer the reserved marinade in a small saucepan over medium heat until it reduces and thickens, about 6–8 minutes. Brush or drizzle the sauce over the rested ribs and serve immediately.
Top Tip
- Bring the ribs to room temperature before searing for more even cooking.
- Limit marinating time to under 12 hours when using pineapple juice to avoid a mushy texture.
- Allow space between pieces while searing and don’t rush the browning—thin cuts cook quickly but need proper searing to stay tender.
- Rest the meat for a few minutes before slicing; five minutes is enough for thin flanken ribs.
Recipe FAQs
Store leftover flanken short ribs in an airtight container in the refrigerator for up to four days, or freeze them flat in a zip-top bag. Thaw overnight before reheating. To reheat, wrap in foil and warm in a 325°F oven for about 10 minutes, or quickly warm in a skillet with a splash of broth to keep them juicy.
Why are my short ribs tough?
Tough short ribs usually result from undercooking or skipping the tenderizing step. If they’re chewy, allow more cooking time or use a tenderizer (pineapple juice or a splash of vinegar) when marinating.
Can I use a gas grill instead of a stovetop?
Yes. Preheat the grill to medium-high, oil the grates lightly, and lay the ribs in a single layer. Grill about 3 minutes per side, watching closely since flanken cooks very quickly.
Love Beef? More Recipes to Try
-
Baked Beans with Ground Beef
-
Nigerian Meat Pie
-
Beef Masala
-
Stewed Goat with Chickpeas – Moroccan style
If you try this recipe, please consider leaving a star rating and sharing your experience in the comments. Your feedback is much appreciated.
PEACE & LOVE
Maureen
Recipe
Flanken Beef Short Ribs
Equipment
- Cast iron pan or grilling pan
- Bowl
- Wire rack and baking pan
Ingredients
- 2 lbs flanken short ribs
- Kosher salt and ground black pepper, to taste
- 1/2 tablespoon onion powder
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/3 cup barbecue sauce
- 5 garlic cloves, peeled and minced (about 1 tablespoon)
- 2 tablespoons sriracha
- 1½ tablespoons ginger, peeled and minced (about 1 tablespoon)
- 2 green onions, chopped (white part only, about 2 tablespoons)
- 4 tablespoons olive oil
Instructions
- Rinse the ribs if needed to remove packaging residue. Pat dry with paper towels.
- Transfer the ribs to a large bowl or zip-top bag and season with salt, pepper, and onion powder, rubbing the seasonings into all sides.
- Whisk together soy sauce, pineapple juice, barbecue sauce, garlic, ginger, sriracha, and the white part of the green onion. Reserve the green tops for garnish.
- Pour the marinade over the ribs, flipping to coat. Cover and refrigerate for at least 2 hours and up to 12 hours.
- Place a wire rack over a baking sheet and arrange the marinated ribs in a single layer to drain excess liquid. Reserve marinade and drippings for the sauce.
- Heat olive oil in a cast-iron or grill pan over medium-high heat. Sear ribs in a single layer, leaving space between pieces. Cook 2–3 minutes per side until browned.
- Transfer ribs to a platter, tent loosely with foil, and rest 5–10 minutes.
- Remove the white parts of the green onion from the reserved marinade with a slotted spoon or strain the marinade. Simmer the marinade in a saucepan over medium heat until reduced by half or thickened, about 6–8 minutes. The sauce should coat the back of a spoon.
- Brush or drizzle the sauce over the rested ribs, garnish with the green onion tops, and serve immediately with your preferred sides.
- Tip: Use kitchen shears to cut between bones if you prefer smaller portions.
Notes
- Be mindful of salt: soy sauce and barbecue sauce contain sodium. Adjust added salt accordingly.
Cover and bake in a 325°F oven for at least 2 hours, flipping halfway. Rest 5–10 minutes before serving.
- Preheat the broiler. Place marinated, patted-dry ribs on a foil-lined pan.
- Broil on high 6–7 minutes, watching carefully to avoid burning.
- Rest 10 minutes before cutting between bones and serving. Drizzle reserved juices or reduced marinade over the ribs if desired.
Nutrition
Carbohydrates: 15 g |
Protein: 36 g |
Fat: 31 g |
Saturated Fat: 9 g |
Sodium: 2275 mg
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