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The New Wing: Sriracha Short Rib Snacks
It used to be that flanken cut short ribs were most commonly found in Asian markets or areas that catered to a large Asian clientele. Luckily, in the past few years they are showing up in most major grocery chains. Simply put, flanken short ribs are cut across the bone instead of between the bones. Due to the way they are cut, you still get that big beefy flavor, but with out the long braise that it takes to get them tender. Four minutes on each side over medium-high heat and you are in business! Unlike traditional short ribs, flanken ribs are best if cooked rare to medium, any more than that and they will become a little chewy. If you cannot find flanken cut shortribs in your area, just ask your butcher to cut them for you; 1/2-inch thick is best.
Because of the origin of flanken ribs, a quick search of the Googles will give mainly Asian or Asian-inspired recipes, but feel free to marinate in what ever delicious meat marinade that you love. I used sriracha in this recipe because it is currently my hot sauce of choice, Tabasco would be pretty delicious as well.
For the marinade:
- 1/2 cup ketchup
- 1/4- to 1/2 cup sriracha sauce (I used 1/2 cup)
- 1/4 cup lite soy sauce
- 1/4 cup honey
- 2 tablespoon red wine vinegar
- 5 pounds flanken cut beef shot ribs, 1/2-inch thick
- Kosher salt and ground black pepper, for seasoning
- Toasted sesame seeds, for garnish
- Snipped chives or thinly sliced scallions, for garnish
Direct heat grilling
Place ribs in a shallow container or resealable plastic bag. Stir together the remaining ingredients and pour over ribs making sure all the ribs are coated. Cover or seal and marinate in the refrigerator for at least 4 hours, but better if overnight.
Set up grill for direct grilling over medium-high heat. Brush and oil grates before grilling.
Remove ribs from marinade and scrape away most of the marinade from the ribs. Season with salt and pepper.
Grill for 4 minutes per side.
Remove from heat and rest a couple minutes before cutting between the bone for individual pieces. Garnish with toasted sesame seeds and snipped chives.
COOK’S NOTE: If you want your snacks a little more ‘finger-likken’, double the marinade and reserve half. Before serving, heat the reserved marinade and toss with cooked ribs pieces before garnishing with sesame seeds and chives.