My recipe for Grilled Flanken Short Ribs is fast to prepare and full of flavor, making it ideal for a weeknight meal or a small gathering. This version uses a robust Korean-inspired marinade with gochujang, soy sauce, and brown sugar that both tenderizes the meat and balances heat, sweetness, and savory depth.
Grilled Flanken Short Ribs
I’m a fan of short ribs, and when I find a good price on flanken-style ribs I always pick some up. They’re delicious and grill quickly, so they’re a convenient option when time is limited but you still want bold flavor.
Flanken short ribs are cut across the bones into thin cross-sections, which shortens the cooking time compared to traditional thick-cut short ribs. Their increased surface area soaks up marinades fast, delivering deep flavor after a relatively short soak. When seared hot on the grill, they develop a nice char while staying tender and juicy inside.
Grilling over high heat is essential to form a caramelized crust without overcooking. Keep your grill very hot and your cooking time brief. Serve the ribs with plain steamed rice to catch the extra sauce and add a fresh side—grilled bok choy, broccolini, or a quick cucumber salad work especially well to balance the richness.
Why You’ll Love This Dish
- Quick to Grill – Only about 3–4 minutes per side.
- Bold Flavors – Gochujang, soy sauce, and brown sugar create a well-rounded marinade.
- Great Texture – Flanken ribs stay juicy when seared hot and fast.
- Entertainer-Friendly – Easy to marinate ahead and grill in batches.
- Simple Pairings – Complements steamed rice and lightly charred vegetables.
Grilled Flanken Short Ribs Shopping List
You likely have many of these pantry staples already. For exact amounts, consult the recipe card below.
- 2 pounds flanken short ribs – thin cross-cut beef short ribs for quick grilling.
- ½ cup water – to loosen the marinade and help it coat the meat evenly.
- ½ cup soy sauce – provides savory umami and salt.
- ¼ cup gochujang – Korean fermented chili paste for heat and depth.
- ¼ cup brown sugar – balances spice and helps caramelize the meat.
- 2 tablespoons mirin – sweet rice wine that mellows and brightens the marinade.
- 2 tablespoons minced garlic – adds aromatic, savory backbone.
- 1 teaspoon sesame oil – for a toasty, nutty finish.
How To Make Korean-Style Short Ribs On The Grill
Below is a concise overview of the method. Use the full recipe card further down for precise measurements and timing.
- Make the Marinade – Whisk together water, soy sauce, gochujang, brown sugar, mirin, garlic, and sesame oil until smooth.
- Marinate the Ribs – Place ribs and marinade in a large resealable bag or shallow container. Refrigerate for at least 6 hours or overnight for best flavor and tenderness.
- Heat the Grill – Preheat to about 425°F (medium-high to high).
- Grill Quickly – Remove ribs from the marinade, letting excess drip off, and sear directly over the hot grate for 3–4 minutes per side until charred and cooked through.
- Rest and Serve – Let the ribs rest briefly, then serve with steamed rice and a fresh vegetable side.
FAQ
How should I store leftovers?
Place cooled ribs in an airtight container and refrigerate for up to 4 days. Reheat gently to preserve moisture.
Can I reheat these without drying them out?
Yes. Reheat covered in a skillet with a splash of water or reserved marinade, or microwave covered at a low power setting to retain juiciness.
Can I prepare these in advance?
Absolutely. Marinate up to 24 hours ahead and keep refrigerated until ready to grill.
Are there substitutions for gochujang?
If you don’t have gochujang, a mix of chili paste, a splash of soy sauce, and a touch of honey or brown sugar can approximate the heat and sweetness, though the fermented depth will differ.
Serve This With…
- Steamed Jasmine Rice – light, fluffy rice to temper the rich meat.
- Asian Cucumber Salad – bright, acidic crunch to cut richness.
- Grilled Bok Choy or Broccolini – charred greens add texture and freshness.
More Recipes Using Short Ribs
- Traeger Kalbi Beef Short Ribs
- Spicy Grilled Galbi
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Grilled Flanken Short Ribs
These grilled flanken short ribs are full of bold, savory-sweet flavor, cook quickly, and are easy to prepare—perfect for a weeknight dinner or small gathering.
10 minutes
15 minutes
6 hours
About 6 hours 25 minutes
Ingredients
- 2 pounds flanken short ribs
- ½ cup water
- ½ cup soy sauce
- ¼ cup gochujang
- ¼ cup brown sugar
- 2 tablespoons mirin
- 2 tablespoons minced garlic
- 1 teaspoon sesame oil
Instructions
- Combine all marinade ingredients in a bowl or measuring cup and whisk until smooth. Place in a large resealable bag or shallow dish.
- Add the flanken short ribs, press to remove excess air, seal, and refrigerate. Marinate at least 6 hours or overnight for best results.
- Preheat your grill to about 425°F (medium-high to high).
- Remove ribs from the marinade, letting excess drip off, and grill directly over the grates for 3–4 minutes per side until nicely charred and cooked through.
- Allow ribs to rest briefly, then serve hot with steamed rice and a vegetable side.
Nutrition Information (per serving)
Calories: 406 · Total Fat: 18g · Saturated Fat: 7g · Unsaturated Fat: 9g · Cholesterol: 98mg · Sodium: 1803mg · Carbohydrates: 26g · Fiber: 0.5g · Sugar: 17g · Protein: 36g
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