Flanken Style Short Ribs| Quick and Easy Recipe
What I’m eating?
Flanken Style Short Ribs are one of the easiest and fastest recipes to make. A simple marinade prep and easy transition from stovetop to oven make this a perfect weeknight meal. Since we are all cooking at home, we might as well get our culinary skills on and try something new.
The #flankenstyleshortribs are already precut and sliced thin across the bone so all you have to do is prep the #beefribs for cooking.
First let the ribs come to room temperature about 30 minutes or so. I lightly season them with dry seasonings: salt, pepper, onion powder, garlic powder and beef bouillon. You can omit the salt in the beginning, but I add such a minimal amount of bouillon, so it’s not salty.
Ingredients For the Marinade:
I have an everything but the kitchen sink approach to my beef marinade that includes:
Approximately 2 tbsp of each
Soy sauce
Goya culantro base (green)9
Chopped garlic
Ketchup
Approximately 1 tsp of each
brown sugar
jerk spice (I ran out so I used 1 Tbsp jerk sauce)
soy sauce
lime juice
Sesame Oil
rice wine vinegar
honey
duck sauce (or plum or hoisin sauce)
After seasoning the beef I pour 3/4 of the marinade over it and let it hang out for about 30 minutes if cooking right away. If you have the time to let it rest for a few hours by all means...save some marinade to baste the ribs before they go in the oven.
Preheat oven to 400 degrees while steak is cooking on the stove
Pour oil in a pan that can go in the oven
Heat pan medium - high heat
When pan is very hot add a single layer of ribs
Sear ribs on both sides till outside forms a dark crust
Ribs are thin so they wont take long to cook through (approximately 2 minutes each side)
Baste ribs with remaining marinade
Put ribs in oven for 7-10 minutes
Done
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