What do flanken-style short ribs mean?

Flanken-style short ribs are cut across the bone, creating thin strips of meat about 1/2 inch thick. The bones are also cut across the short portion of the rib bone interspersed with the meat. This cut of beef is typically used for slow-cooking methods like braising or grilling.

Do I need to remove the connective tissues in flanken cut ribs?

Yes and no. It is always recommended to remove the connective tissue in ribs before cooking. This tough tissue can make the meat chewy and difficult to eat. However, a butcher typically does a flanken cut, and asking him/her to remove connective tissues from your ribs can be a strange and awkward request. So I will leave it up to you to decide if you want to remove the connective tissues on your ribs before cooking.

How do I remove connective tissues in the ribs?

The connective tissues in the ribs are the fibrous grayish-white sheet that connects the meat to the bones in the ribs. The connective tissues in ribs are called silverskin, a tough fibrous thin layer of the white sheet in the back of the rib bones. Removing the connective tissues from small bones is labor-intensive but worthwhile. To remove the connective tissue, use a sharp knife to carefully cut it from the meat. It may take some time and effort, but the result will be tender, juicy ribs for good BBQ meat.

Asian Beef Short Ribs Recipe (Thai-Style)

Name: Grilled Asian Beef Short Ribs Recipe (Thai-Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Thai
Ingredients: 5 pounds beef short ribs. Flanken cut. Ask a butcher at your local grocery store to specially cut the ribs for you.; 1/4 cup oyster sauce; 1/4 cup Thai sweet chili sauce. This is the same sweet sticky sauce used for dipping Thai chicken wings. Buy the sauce at your Asian markets or make your sauce using this homemade sweet chili sauce recipe; 1/4 cup coconut milk; 1/4 cup honey; 3 tablespoons fish sauce; 2 tablespoons Sriracha sauce. Add more or less as preferred for the spiciness level. Note-Adding more than 4 tablespoons will need adjustments in saltiness and sweetness. Use chili flakes if you love spicy food. (:; 1.5 tablespoon rice wine vinegar. Lime or lemon juice can be used as a substitute.; 1/3 cup cilantro stems, chopped into 1-inch pieces. If cilantro roots are available, use 5-6 roots instead of the stems.; 2 tablespoons garlic, minced. Use fresh garlic. Garlic paste is ok as a substitute but garlic powder is not recommended.

Description

This grilled Asian beef short ribs recipe (Thai-style) using flaken-cut ribs is a mouth-watering dish that will tantalize your taste buds all summer! These beef ribs are marinated in a delicious blend of Thai sauces, garlic, cilantro stems, and coconut milk, infusing the meat with a rich, savory flavor.

Ingredients

Scale

5 pounds beef short ribs. Flanken cut. Ask a butcher at your local grocery store to specially cut the ribs for you.
1/4 cup oyster sauce
1/4 cup Thai sweet chili sauce. This is the same sweet sticky sauce used for dipping Thai chicken wings. Buy the sauce at your Asian markets or make your sauce using this homemade sweet chili sauce recipe
1/4 cup coconut milk
1/4 cup honey
3 tablespoons fish sauce
2 tablespoons Sriracha sauce. Add more or less as preferred for the spiciness level. Note-Adding more than 4 tablespoons will need adjustments in saltiness and sweetness. Use chili flakes if you love spicy food. (:
1.5 tablespoon rice wine vinegar. Lime or lemon juice can be used as a substitute.
1/3 cup cilantro stems, chopped into 1-inch pieces. If cilantro roots are available, use 5-6 roots instead of the stems.
2 tablespoons garlic, minced. Use fresh garlic. Garlic paste is ok as a substitute but garlic powder is not recommended.

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Instructions

Combine the marinating ingredients in a small food processor (everything but the beef ribs). Blitz until garlic and cilantro and finely chopped. *Check kitchen tips if not using the food processor.
Add the beef short ribs to a large deep dish pan. Toss to coat the meat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for 1 hour and up to 5 hours. I marinade my ribs in two layers-*See Kitchen notes if you don't have a large pan to fit all the rib pieces.
Remove the meat from the refrigerator. Let sit at room temperature for 30 minutes before grilling. While waiting, reheat your grill to medium high heat. Brush the grates lightly with vegetable oil to prevent sticking.
The next step is to grill the ribs. Place the beef short ribs on the grill and cook for 5-7 minutes on each side or until they are cooked to your desired level of doneness. Baste the short ribs with the marinade every time you flip them for the best results. Cook time varies on each grill, so keep an eye on your meat or use a meat thermometer to see if the meat is done.
Once done, remove the beef short ribs from the grill and let them rest for a few minutes before serving. Serve the Thai grilled beef short ribs with your favorite sides, such as white rice or vegetables. Garnish with chopped cilantro, green onions, toasted sesame seeds, some red pepper flakes (if desired!), and lime wedges. Enjoy!

Notes

If you don't have a food processor, finely dice the garlic and cilantro stems, then combine them in a small bowl with all the sauces. Whisk together until smooth.
A spice grinder may be used, but you must make the sauce in two batches as they are too small.
When combining the sauce with the ribs, use a large deep-dish baking pan. You may need to add 2 layers, as I did for my ribs. The best way to do this is to pour half the soy sauce mixture over the single layer of ribs, add another layer, and pour the rest of the sauce over that top layer (Think lasagna sheets and sauce layers!). Ensure individual ribs get a good sauce coating to marinade in.
Marinate the beef short ribs for a few hours. This will help tenderize the meat and infuse it with the marinade flavors.
Baste the beef short ribs with the marinade while cooking to keep them moist and flavorful.
Let the beef short ribs rest for a few minutes after cooking to allow the juices to redistribute throughout the meat. This will make them juicier and more tender.

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Prep Time: 15
Cook Time: 30
Category: Grilled food, beef recipe
Method: Grilling
Cuisine: Thai