Description
Quick cooking and full of flavor, these Asian grilled flanken short ribs are an intensely flavorful change to traditional long simmer short ribs.
Ingredients
Units
Scale
- 2 pounds Flanken Cut Beef Short Ribs
- 1/4 cup Low Sodium Soy Sauce
- 2 Tbsp Rice Vinegar
- 1 Tbsp Brown Sugar
- 1 Tbsp Fresh Ground Ginger
- 1 tsp Sesame Seed Oil
- 3 Tbsp Green Onion, thinly sliced + Extra for Garnish, if desired
- Sesame Seeds, for garnish if desired
Instructions
- In a bowl, whisk together the soy sauce, rice vinegar, brown sugar, ground ginger, and sesame seed oil.
- Place the ribs into a ziploc plastic bag and pour the marinade over the top. Remove the air from the bag, and seal. Squish the marinade around to ensure that all the meat is covered. Refrigerate for at least 8 hours.
- Allow the ribs to set out at room temperature about 30 minutes before grilling.
- Preheat the grill. Coat the grill grates with vegetable oil to avoid sticking, using a paper towel, vegetable oil and tongs.
- Grill ribs for about 3 minutes per side, over medium high heat.
- Allow to rest for 5 minutes before serving. Serve with sesame seeds and green onions on top if desired.