Beef Short Ribs: A Unique Culinary Delight

If you consider yourself a barbecue enthusiast, chances are you’ve heard about Beef Short Ribs. But have you ever heard of Flanken Style Short Ribs? If not, get ready to be amazed! Flanken cut beef ribs, the little sister of the popular English Cut Beef Rib, may look different but pack the same flavor punch. When cooked to perfection, Flanken ribs offer a rich, beefy taste with just the right amount of fat to make them wonderfully indulgent. Paired with mashed potatoes and crisp broccoli, these ribs guarantee a meal to remember.

Flanken cut ribs are unique because they are sliced into thin strips of beef rather than thick cuts. These ribs are commonly used in Korean style and Argentinean grilled short ribs. Argentinean ribs are typically cut much thicker, similar to English cut short ribs, but they are still sliced across the bone in long strips. On the other hand, Korean BBQ ribs are coated with a sweet and spicy sauce to create delectably sticky ribs. While both styles have their own merits, sometimes you crave a different flavor, akin to a steak marinade. And that’s precisely why this extraordinary recipe was born!

One of the best things about flanken style ribs is their quick cooking time. Due to their thinner meat, they require less time on the grill or in the oven compared to regular short ribs. This means you can enjoy a delicious and satisfying meal in no time. Moreover, flanken ribs can be paired with a wide range of flavors. Whether it’s a tangy sauce, a zesty marinade, or a refreshing citrus-based dressing, these ribs effortlessly complement any combination as long as the flavors have enough acidity to balance out the richness of the fat.

To achieve melt-in-your-mouth tenderness, a winning combination is pressure cooking followed by air crisping. Pressure cooking ensures these flavorful ribs are tenderized within just five minutes, while air crisping or air frying renders the fat and adds a beautiful golden brown finish. Don’t worry if you don’t have a Ninja Foodi Pressure Cooker & Air Crisper or an Instant Pot Duo Crisp. You can still recreate this recipe using a regular pressure cooker and your oven.

Ingredients & Substitutions

Let’s talk about the star of the show: Flanken Style Short Ribs. These delicious ribs are cut across the bone, resulting in strips of meat with small bones on one side and flavorful connective tissues on the other. Typically from the chuck end of short ribs, these cuts are well-marbled and require tenderizing to reach the perfect level of tenderness. However, keep in mind that this recipe is specifically tailored for flanken beef, so substituting other types of meat might require adjusting the cooking time.

As for the marinade or sauce, here’s where your creativity can shine. The marinade used in this recipe is a steak marinade rooted in family tradition. It can be made without oil, thanks to the inherent fatty nature of flanken-style ribs. However, you can always incorporate sesame oil or your favorite flavors to create a Korean-style marinade with brown sugar, soy sauce, fresh ginger, garlic, rice vinegar, chili garlic sauce, and gochujang sauce. Alternatively, you can opt for an American-style marinade with red wine vinegar, rosemary, thyme, Worcestershire sauce, salt, black pepper, onion powder, and fresh garlic. The possibilities are truly endless!

These versatile and juicy cuts of beef are gaining popularity, making them easier to find in grocery stores. In fact, some stores exclusively offer flanken style ribs, making them a convenient and accessible option.

How to Master Flanken Short Ribs

To make these extraordinary ribs, we recommend using the Ninja Foodi Pressure Cooker & Air Crisper, a multi-functional kitchen marvel. However, if you have an Instant Pot or a regular pressure cooker, you can still achieve excellent results by broiling the ribs in the oven.

Prep or Mise En Place

To start, gather all the ingredients for the marinade. In a small bowl, whisk together the red wine vinegar, Worcestershire sauce, and spicy mustard. Feel free to adjust the amount of minced garlic to your preference. Once the marinade is ready, wash the ribs under cold water to remove any bone fragments or debris. Place the ribs in a bag, alternating layers to ensure even marination. Pour in the marinade, remove excess air from the bag, and massage the marinade into the ribs. Refrigerate the bag for at least four hours to allow the flavors to permeate the meat.

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Pressure Cooking the Ribs

Before cooking, remove the bag of ribs from the refrigerator and let it come to room temperature for about 30 minutes. This helps the marinade to liquefy and ensures better cooking results. Place the ribs in the pressure cooker, alternating layers just as you did when marinating them. Pour any remaining marinade into the pot to create the cooking liquid. It’s important to note that the amount of marinade should be sufficient for the cooking process. If there is a shortage, you can add a small amount of water, but avoid adding too much as the ribs will release ample amounts of fat and juices during cooking. Seal the pressure cooker lid and cook the ribs on high pressure for five minutes.

Air Frying Flanken Style Ribs

If you have the Ninja Foodi OL501 or a similar model that combines pressure cooking and air frying in one lid, use the air frying function to achieve a beautiful caramelized finish. Set the temperature to 400℉/200℃ and cook the top layer of ribs for about eight minutes. Flip the ribs and air fry for another three minutes. To ensure even browning, move the ribs around to expose all sides. Continue air frying until all the ribs are perfectly browned. If you don’t have an air frying function, transfer the ribs to a sheet tray and broil in the oven at 500℉/260℃ for about five minutes on each side.

Making the Gravy

The cooking liquid in the pot contains a significant amount of fat. If you prefer a leaner gravy, refrigerate the liquid until the fat solidifies and then skim off some of it. However, a moderate amount of fat is necessary to create a rich and flavorful gravy. You can thicken the liquid using either a cornstarch or a flour slurry. For the flour slurry, mix three tablespoons of flour with a quarter cup of water, ensuring there are no lumps. Pour the slurry into the liquid and cook on medium-low heat for about five minutes, stirring frequently. This will cook out the raw flour taste and result in a smooth and luscious gravy. Season the gravy with salt and pepper to taste.

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Final Touches

To add a pop of color and freshness, sprinkle some fresh or dried parsley or thyme over the ribs before serving. You can serve the gravy alongside the ribs or pour it over them for an even more decadent experience. Pair these tantalizing ribs with your favorite side dishes such as egg noodles, rice, or garlic mashed potatoes. Complete the meal with a vibrant green vegetable to balance the rich flavors.

Frequently Asked Questions

  • What should I serve with short ribs? The answer depends on the flavor profile of the ribs. For Asian-inspired short ribs, consider serving them with wontons, egg rolls, hot and sour soup, or fried rice. For American BBQ-style short ribs, potato salad, mashed potatoes, baked potatoes, asparagus, coleslaw, broccoli, or Brussels sprouts would be excellent choices.

With this recipe, you now have the necessary knowledge and skills to create a truly remarkable dish. Beef Short Ribs Flanken Style are a unique culinary delight that will impress your friends and family. So fire up the grill, gather your ingredients, and get ready to embark on a flavor-packed adventure that will leave you craving more. For the best results, make sure to savor each bite, because these mouthwatering ribs won’t last long. Enjoy!

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