Flanken Short Ribs Recipe (3 Basic Ingredients, Paleo)
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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 Servings
- 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
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.