Korean-style short ribs are the “instant gratification” of the beef world. This flanken cut is sliced thin across the bone so it marinates quickly and cooks fast, while still giving you that deep, rich short rib flavor. Toss them on a hot grill, broil them in the oven or sear them in a screaming-hot skillet. Dinner is basically done before anyone even asks “What should we make tonight?”.
How to cook
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Marinate 1–12 hours (even 30 minutes helps)
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Cook hot and fast: grill or broil 2–4 minutes per side, or sear in a skillet
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Rest a few minutes, then serve
Easy marinade idea
Soy sauce (or coconut aminos), brown sugar or honey, minced garlic, a splash of sesame oil, grated ginger and a little black pepper. Add sliced green onions if you’re feeling fancy.
Best uses: Korean BBQ (galbi), rice bowls, lettuce wraps, tacos, ramen toppers, quick stir fry
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