Flanken Ribs

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Want to wow your family with mouth-watering Kalbi Beef? Then fire up the grill and grab yourself a pack of flanken ribs, because this beef ribs recipe is going to knock your socks off! 

Every year my hometown, Kodiak Island, Alaska, hosts a community carnival of sorts called Crab Festival. One can always count on being attracted to the festival by the glorious scent of Korean BBQ wafting through the entire downtown area (it’s heavenly!).

My opinion might be slightly biased due to nostalgia, but the smell is exquisite. Everyone clamours around the food booth wanting to purchase the juicy flanken short ribs (also sometimes referred to as Kalbi Beef or Korean BBQ Beef).

I HAD to recreate the recipe so I could make them at home anytime! 

What are Flanken Ribs 

Flanken style ribs are pieces of meat thinly sliced across the rib section of beef bones. Each piece consists of 3-4 small pieces of bone, between sections of flavorful meat. They are marbled with fat and connective tissues, and are super tender after being marinated for a short time. 

Where to Buy Flanken Style Short Ribs:

Most grocery stores sell flanken style short ribs in the meat department, however, if you don’t see them available, you may need to ask an employee (sometimes they keep them in the back or behind the counter).

Otherwise, your local butcher at a dedicated meat shop should have some available. 

Buy the Right Thickness

Flanken ribs can vary in thickness from 1/4-inch to 1/2-inch thick. I prefer and use the 1/4-inch thick cut in this recipe. 

How to Cook Flanken Ribs:

Scrape the bone fragments from each flanken rib using a butter knife. Because this cut of meat is thinly sliced across the rib section of beef bones, there ends up being tiny bone fragments leftover. Not a big deal, but these tiny pieces of bone can be irritating when you’re trying to enjoy your meal! 

Prepare the beef ribs marinade. 

Place the beef flanken ribs in a sealable plastic bag, pour in the marinade, and refrigerate for 3-4 hours. 

Grill on medium heat for about 4 minutes per side. 

What to Serve with Marinated Beef Ribs

While the grills already on, try this recipe for grilled zucchini!

If you want to stick with an Asian theme, serve these Korean style beef ribs with:

• white rice
• Restaurant Style Fried Rice 
• Kimchi Cucumbers 
• Asian Chicken Salad (I’ll often leave the chicken out if we’re eating this salad as a side dish instead of a main course.)

If you aren’t worried about sticking with a theme, serve these Korean ribs with:

• Gluten-Free Pasta Salad
• Sesame Zucchini Noodle Salad
• Dairy-Free Instant Pot Mashed Potatoes
• Raw Beet Salad

For added pizzazz, garnish your Kalbi ribs with sliced green onion and toasted sesame seeds. 

I hope you enjoy this gf beef recipe as much as my family does!
xoxo, 
Mēgan

Want to wow your family with mouth-watering Kalbi Beef? Then fire up the grill and grab yourself a pack of flanken ribs, because this beef ribs recipe is going to knock your socks off!

Flanken Ribs Recipe:

Flanken Ribs

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 8 minutes

Additional Time: 4 hours

Total Time: 4 hours 23 minutes

Want to wow your family with mouth-watering Kalbi Beef? Then fire up the grill and grab yourself a pack of flanken ribs, because this beef ribs recipe is going to knock your socks off! 

Print

Ingredients

• 3 pounds flanken style beef short ribs
• 1/3 cup Bragg's Liquid Aminos (or gluten-free soy sauce)
• 1/4 cup olive oil
• 2 tablespoon white vinegar
• 1 tablespoon gluten-free worcestershire sauce
• 3 tablespoons organic brown sugar
• 2-3 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• pinch of red pepper flakes

Instructions

1. Scrape both sides of each flanken rib using a butter knife, and then place the ribs into a gallon-sized plastic sealable bag.
2. Now make your marinade by combining the Bragg's Liquid Aminos, olive oil, white vinegar, worcestershire sauce, organic brown sugar, minced garlic, ground black pepper, and red pepper flakes.
3. Pour the marinade into the bag of ribs, making sure all of the ribs are coated in the marinade. Place the bag into a baking pan or bowl (just in case the bag leaks) and marinate in the refrigerator for 3-4 hours (I don't like marinating longer than 4-5 hours max, otherwise, since the meat is so thin, it could become too salty.).
4. Preheat grill to medium-heat. Grill for about 4 minutes per side, just long enough to cook through.

Notes

Flanken ribs can vary in thickness from 1/4-inch to 1/2-inch thick. I prefer and use the 1/4-inch thick cut in this recipe. 

Because this cut of meat is thinly sliced across the rib section of beef bones, there ends up being tiny bone fragments leftover. Giving the ribs a quick scrape-down with a butter knife will ensure most of those annoying bone fragments are gone!

Recommended Products

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• 
  McCormick Organic Crushed Red Pepper, 7.75 oz
• 
  Lea & Perrins Worcestershire Sauce, 10 Ounce by Lea & Perrins
• 
  Bragg, Liquid Aminos, 32 oz

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 604Total Fat: 45gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 27gCholesterol: 170mgSodium: 719mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 44g

Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your marinated beef ribs pics!