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Korean-Style Flanken Short Ribs Recipe

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This easy flanken short ribs recipe (they’re also known as Korean-Style Short Ribs and are listed that way on our website), requires only three ingredients and makes amazing, beautifully caramelized short ribs. This is the bacon of beef, folks.

Click here to jump ahead to the flanken short ribs recipe!

These Korean style short ribs (flanken short ribs) are paleo, AIP, GAPS, and everything free.

Korean style short ribs (also known as flanken short ribs) are maybe the best secret in beef.

Okay, okay, I know I’ve said that before. About, for instance, tri tips. Or maybe the petite shoulder tender. But I mean it this time. Flanken short ribs are some of the best things you’ll ever eat.

Flanken short ribs on the grill.

For those of you who don’t know what our Korean Style Short Ribs are: these are short ribs, but very thinly sliced (less than 1/4 inch thick). What does that mean for you? It means that those 1/4 inch slices contain all the wonderful grass fed fat flavor of a traditional short ribs, but they caramelize beautifully when cooked up quickly on the grill. It’s like the bacon of beef. Trust me.

So here’s a recipe for cooking up those Korean-style or flanken ribs. Just three basic ingredients and a grill is all you need. Trust me: no marinading, excessive seasonings, or slow cooking required. And also trust me: you need a grill. Do NOT pan fry, or these will be super tough. But grilled, they’re tender and beautifully caramelized.

Korean Style short ribs on the grill.

Flanken Short Ribs Recipe (3 Basic Ingredients, Paleo)

Linnaea
These tender flanken short ribs are like the bacon of beef. And you also need only three simple ingredients and a grill to make these paleo, AIP, GAPs, and everything-free ribs.
Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 Servings

Ingredients
  

  • 2 1- lb packs of Korean-Style Short Ribs also known as Flanken Ribs
  • About 2 tablespoons coarse sea salt or to taste
  • 1 tablespoon coarse ground black pepper

Instructions
 

  • Thaw your Korean-style short ribs completely.
  • Once thawed, remove from the package and rinse each rib briefly under running water to remove bone fragments.
  • Place on a plate or cutting board. Liberally sprinkle with salt and pepper, then pat in with hands, flip, and sprinkle the other side of each rib with salt and pepper.
  • Heat up your grill. You want it to be good and hot. We use a little gas grill on high, but good hot charcoal would also work.
  • Place your ribs on the grill directly over the heat.
  • Cook about five minutes per side, until dark brown and carmelized. It’s okay if they’re a little light and you need to flip again. You just want to cook until both sides are well browned, but not burnt. Don’t worry too much about the meat getting too tough–these are thin enough and fatty enough that they won’t unless you burn them. Once you do reach the point of great browning, though, they will burn quickly, so be sure to remove them right away once they’re well-browned and before you head into blackened territory!
  • Remove from grill and serve.
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Category: Beef Short Rib RecipesTag: Autoimmune Protocol, Dairy Free, Egg Free, GAPs, Gluten Free, Grain Free, Nut Free, Paleo, Paleo Friendly, Refined Sugar Free, Soy Free

By the way…if you want more awesome beef cooking secrets (for example, how not to ruin a beautiful cut of beef by slicing it wrong), as well as lots of great beef recipes for no-fuss dinners, join the Meathacker newsletter below!






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Next Post: Easy Asian Beef Steak Stir Fry Recipe with Flank Steak, Flatiron, Skirt, Flap, or London Broil This easy Asian beef stir fry recipe works with a flank steak, flatiron steak, skirt steak, london broil steak, or sirloin tip steak»

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Linnaea at AlderspringHi, I'm Linnaea: ranch girl and lover of good food made with real ingredients. My family raises grass fed, certified organic beef. I blog all about cooking it.

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